JUNE


EDITORIAL Editor


Kiran Grewal kgrewal@kennedys.co.uk


Features Editor Suzanne Callander


scallander@kennedys.co.uk


Production & Design Clare Disano


claredisano@gmail.com


ADVERTISING Sales


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


Subscriptions Manager Nic Wood


nic.wood@c-cms.com Events


Gary Smythson


gsmythson@kennedys.co.uk 01622 699183


ACCOUNTS accounts@bizmediauk.co.uk EDITOR’s LETTER


Welcome to the latest edition of Kennedy’s Confection magazine, where as we  a pressing issue that cannot be ignored: the imperative need for sustainability in this industry. In recent years, conversations surrounding sustainability have taken centre


stage across various sectors, and the confectionery and chocolate industry is no exception. While we indulge in the blissful pleasures of delightful chocolates and delectable confections, we must also recognise the impact our choices have on the environment and the communities involved in their production. Sustainability encompasses a range of factors that harmoniously intersect,


including environmental stewardship, responsible sourcing, and fair-trade practices. It urges us to reevaluate the way we manufacture, package, and consume our favourite treats, ensuring that our pleasure doesn’t come at the expense of our planet. The production of confectionery and chocolate relies heavily on natural resources,


particularly cocoa beans. However, the demand for cocoa often leads to deforestation, soil degradation, and the exploitation of farmers in regions where it is cultivated.  those dependent on cocoa farming. By embracing sustainability, we can address these issues and create a positive ripple effect throughout the entire supply chain. Through this edition, we aim to shed light on the pioneering efforts undertaken


by confectionery and chocolate companies to mitigate their environmental impact. From adopting eco-friendly packaging solutions to implementing sustainable sourcing practices, these initiatives demonstrate a commitment to preserving our planet for future generations. Furthermore, sustainability in this industry extends beyond ecological


SUBSCRIBE


Kennedy’s Confection magazine is available by subscription at the following rate for 12 issues: UK £99 • Europe £149


Rest of World £149 • Online £75 All enquiries to nic.wood@c-cms.com


Published by:


Kennedy’s Publications, 15A London Road Maidstone, Kent ME16 8LY Tel +44 (0) 1622 687031


www.kennedysconfection.co.uk


Kennedy’s Confection ISSN 1474-3841


Set up in 1890, Kennedy’s Confection is the longest– established magazine in the trade and is distributed exclusively worldwide to manufacturers of chocolate, sugar confectionery and bakery products.


Kennedy’s Publications


Part of the Datateam Media Group Media Director Colin Wilkinson


Registered in England No. 1771113. Entire contents © 2023 Kennedy’s Publications, part of the Datateam Media Group. Material may not be reproduced in any form without the publisher’s written approval. For details on reprints and permissions, contact the director of Kennedy’s





Kiran Grewal, Editor kgrewal@kennedys.co.uk


KennedysConfection.com Kennedy’s Confection June 2023 3


considerations. It also entails supporting fair trade and ethical labour practices. By championing these principles, we contribute to the well-being of the communities involved in cocoa production, ensuring that every bite of our favourite treats carries a touch of social responsibility. As we embark on this enlightening journey, we invite you to explore the stories


of chocolate artisans, confectionery innovators, and sustainability champions who are reshaping the industry. From farm to factory to the shelves of our favourite stores, their tireless efforts remind us that delicious indulgence and environmental consciousness can coexist harmoniously. Together, let us reimagine the future of confectionery and chocolate, where


sustainability becomes an integral part of the sweet experience. By making conscious choices, supporting responsible brands, and encouraging widespread awareness, we have the power to transform the industry and savour the delights of our favourite treats guilt-free. Enjoy this issue dedicated to the essence of sustainability in confectionery and


chocolate. May it inspire and empower you to become agents of change in this world we all cherish.


23


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