SUSTAINABLE WATER AND ENERGY USAGE


CONFECTIONERY’S SHIFT TOWARD CIRCULARITY AND


From regenerative cocoa farming to zero-waste factories and energy-saving innovations, confectionery producers are using practices that cut costs and protect the planet.


clean energy A


cross the UK and the EU, confectioners are joining programs like the Plastic Pact and Extended Producer Responsibility schemes as


a means to comply with regulations, gain market acceptance, and develop a competitive advantage.


A circular economy in practice Adopting circular economy practices delivers significant environmental and financial benefits for confectionery manufacturers. These include reducing waste and emissions, lowering costs, and strengthening brand value and resilience. From sustainable ingredient sourcing and developing eco-friendly packaging, to production efficiencies and new consumer engagement models, circular opportunities are visible throughout the confectionery value chain. At the production stage, circular strategies


can drastically cut the volume of waste that would otherwise be created. By segregating and repurposing waste streams, confectionery


t of fertiliser per year, replacing ~25 % of Nestlé UK’s chemical fertiliser demand with low-carbon organic alternatives. This scheme also has the added benefits of avoiding disposal costs, and securing a local, price-stable fertiliser for Nestlé’s supply chain. Other chocolatiers have implemented similar


manufacturers have uncovered ways to lessen environmental harm and recover significant value from by-products. In a perfect example of using by-products


further up the value chain, Nestlé UK began a two-year pilot with Cargill and CCm Technologies in 2023 that turned cocoa-bean shells from one of their chocolate factories into pelletised, low- carbon fertiliser. This process could supply 7,000


44 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2025


waste reduction initiatives. Mars’ flagship Dubai plant, went from landfilling 36% of its waste in 2008 to achieving zero waste to landfill by segregating, recycling, or reusing all of its waste stream. Where previously, every tonne of chocolate produced ~110 kg of scrap, which would have been destined for landfill. Now this waste is shipped to local cement kilns where it directly displaces fossil coal and cuts fossil-fuel emissions. All while creating a revenue-neutral disposal route for Mars. Beyond solid waste, water conservation


has become another crucial aspect of circular practices in confectionery production. For instance, Mars Dubai has invested in a water


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