A new term has risen in the field of LCA’s; the Product Environmental Footprint. A new methodology and standard, initiated by the EU, that will steer organizations to perform more reliable environmental measurements and creates a level playing field for everyone. And here’s how it all works.
You hear a lot of stories about the rescuing of dogs or other cute animals like dolphins and turtles, however, have you ever heard of a company that rescues fruit? Well, vodka producer ‘Good Vodka’ thought that was an excellent idea- and they didn’t stop there.
Dairy replacements are one of the fastest growing categories in food. Many brands try to claim a piece of the pie. The Dutch-German brand Happy Coco wanted to take the extra step: What is their exact environmental footprint? Where does it come from? And most importantly: How can they improve it?
There is one thing that every company can do to become more sustainable, and it doesn’t cost a thing.
Ever wanted to know how a glass cube could revolutionize the way we ship alcohol? Of course you have. In this article we will explain how and why glass cubes could definitely make the liquor industry more sustainable.
Environmental emissions can be direct or indirect – Scope 1, 2, or 3. But the differences between the industries say a lot about the potential to improve.
Everyone loves to talk about sustainability. But what do you actually do about it? Measuring your activities against the Sustainability Maturity Path provides a clarifying look at it.
Last year, the Scottish craft brewery emitted 68.000 tons of CO₂. Now they are carbon negative. How did they achieve that?
In sustainability, capacity building means building skills and competencies to empower sustainable change. But it all starts with awareness.
The PEF methodology will radically change how we calculate and compare footprints. And it might be implemented next year.