SUSTAINABLE INGREDIENTS
Employees enjoy working for businesses they believe are ethical, sustainable and caring. These characteristics foster progression, enthusiasm, loyalty and advocacy – positives that are difficult to put a price on, but without question are extremely valuable to any business,” concludes Syvlestre.
Facing challenges
On the subject of sustainable ingredients, Andrew Brooks, Head of Cocoa Sustainability at olam food ingredients (ofi), believes that food production faces some of the world’s biggest economic and environmental challenges, which need to be resolved in the next decade to keep feeding the world’s growing population responsibly. “Confectioners need to be mindful of the ingredients they use and their impact on the communities and landscapes they come from,” he says. “Sourcing sustainable ingredients isn’t just the right thing to do – consumers today increasingly want to know where their food comes from and how it was produced. They want reassurance that when they buy a product, they are supporting a supply chain where farmers earn more, communities are supported, and the natural world is protected.”
16 Kennedy’s Confection June 2022
Andrew agrees with Syvlestre that transparency and traceability are critical, but he points out that this can be challenging when crops like cocoa are grown by smallholder farmers living in remote locations with unreliable communication and internet access,
and
products change hands several times before they reach production lines. “To overcome these challenges and deliver a more reliable, traceable, and transparent supply for customers, it is important that we are close to farmers and have an effective team on the ground in cocoa sourcing origins,” he explains. “We must also constantly improve data and insight to offer transparency across the supply chain and set clear targets and metrics that we track and report progress against. “As of 2020, we are proud to have achieved 100% traceability of our direct cocoa supply chain. This is cocoa
KennedysConfection.com
“It’s not a question of ‘can’ or
‘should,’ confectioners must aim to source more sustainably”
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