bake - February 2018 - 33

In 2016-17, according to the report, Barry Callebaut

Good Food Awards

sourced 36 percent of its cocoa from sustainable

The nation's leading food producers, grocers,

sources. This is an increase of 13 percent, compared

chefs, journalists and activists united in January in

to the previous fiscal year. In addition, the group

San Francisco to honor the 199 Good Food Award

sourced 30 percent of its non-cocoa ingredients from

winners of 2018. An annual awards ceremony now in

sustainable sources.

its eighth year, the Good Food Awards recognizes
American food and drink crafters who demonstrate

Barry Callebaut's Forever Chocolate progress report

a commitment to creating tasty, authentic and

was third-party verified by Denkstatt GmbH, in accor-

responsible products and in doing so, better the

dance with Global Reporting Initiative (GRI) principles.

nation's food system.

To empower farmers to increase productivity, Barry

The 2018 winners are not only commended for their

Callebaut had about 157,000 farmers involved in one

creativity but also for their sustainable produc-

of its sustainability programs on good agricultural

tion methods that showcase the highest social and

practices in 2016-17. Barry Callebaut developed a

environmental standards. These producers protect

Farm Services business that offers cocoa farmers

the land, continue to push the bounds of their craft,

products and services that improve their productivity.

and respect their peers, all the while redefining the

These packages can be bought by cocoa famers on

breadth of the American table. 

credit and include training on good farming practices, access to financial services, access to improved

This year, the Good Food Awards distinguished

planting materials and access to farm inputs.

value-added food and beverage products in 15 categories (beer, charcuterie, cheese, chocolate, cider,

In addition, Barry Callebaut started mapping 90,000

coffee, confections, elixirs, fish, honey, oils, pantry,

cocoa farmers in its supply chain, to understand

pickles, preserves, spirits). Notably, these foods and

where they are farming and to prevent the company

beverages collectively represent over $200 billion

from sourcing from farmers located in protected

of America's gross domestic product, a sum that is

forest areas. Barry Callebaut is creating for all its non-

larger than the cattle and pork industries combined.

cocoa ingredients a heat map of those agricultural
raw materials at risk of contributing to deforestation.

The 2018 winners come from 34 states and

The company is also updating its supplier code to

Washington, D.C, emerging to the top among 2,057

make sure all non-cocoa agricultural ingredients are

entries in a blind tasting with 277 judges held

deforestation-free by 2025.

in September. The highest scoring entries were
submitted to a rigorous vetting process to verify

To become carbon positive by 2025, Barry Callebaut

they met the sustainability and social responsibility

has developed a roadmap to a carbon-positive way

criteria to win a Good Food Award. Of the 199

of manufacturing, and pilots have been defined for

winners selected from 280 finalists, 113 companies

solar and wind energy, focusing on Africa, the United

(57%) are first-time winners.

States and Europe. Barry Callebaut is also looking at
three other main renewable energy sources: energy

For more information on the complete list of winners,

from waste, energy from water and renewable

visit http://www.goodfoodawards.org/winners/

energy storage. 

bakemag.com | FEB 2018 > 33

 


http://www.goodfoodawards.org/winners/ http://www.bakemag.com

Table of Contents for the Digital Edition of bake - February 2018

http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
http://www.nxtbook.com/sosland/bake/2014_03_01
http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
http://www.nxtbook.com/sosland/bake/2013_01_01
http://www.nxtbook.com/sosland/bake/2012_11_01
http://www.nxtbook.com/sosland/bake/2012_10_01
http://www.nxtbook.com/sosland/bake/2012_09_01
http://www.nxtbook.com/sosland/bake/2012_08_01
http://www.nxtbook.com/sosland/bake/2012_07_01
http://www.nxtbook.com/sosland/bake/2012_06_01
http://www.nxtbook.com/sosland/bake/2012_05_01
http://www.nxtbook.com/sosland/bake/2012_04_01
http://www.nxtbook.com/sosland/bake/2012_03_01
http://www.nxtbook.com/sosland/bake/2012_02_01
http://www.nxtbook.com/sosland/bake/2012_01_01
http://www.nxtbookMEDIA.com