Fonterra has partnered with Toitū Envirocare, an independent certifier of net-zero greenhouse gas (GHG) emissions to audit and verify NZMP’s carbonzero ingredients. 

Certified carbonzero ingredients will help Fonterra’s customers achieve their own sustainability goals, while meeting consumer demand for more sustainable products.

NZMP’s first carbonzero certified ingredient is NZMP organic butter, launching in the North American market before rolling out to other regions. 

Having this capability in place means that over time NZMP can broaden the portfolio of carbonzero certified ingredients to support customer demand. 

A 2019 survey by Innova Market Insights revealed that 87 percent of consumers expect companies to invest in sustainability, a sharp increase from 2018’s 65 percent.

Independently certified 
To receive this certification for a product, suppliers need to measure GHG emissions across the entire supply chain of an ingredient. 

This includes emissions from sourcing raw materials, manufacturing, distribution, packaging and disposal. 

These emissions are measured annually and are independently verified by Toitū. As part of the certification, an emission reduction plan is required to ensure the ongoing reduction in emissions. 

Offsetting emissions to reach zero
Unavoidable emissions are then offset through carbon credits from projects which avoid, reduce or store carbon, such as native forest regeneration or renewable energy projects.  

These can be purchased by businesses to help balance their emissions to net-zero. 

Toitū recommends high-quality projects for offsetting, such as Gold Standard certified credits, that ensure measurable, verifiable, and permanent emission reductions.

Building on past success
To obtain and maintain Toitū’s carbonzero certification for an ingredient, suppliers must also show how they have already reduced emissions and demonstrate what plans they have in place to reduce emissions even further.

Fonterra New Zealand already has one of the world’s lowest on-farm carbon footprints at approximately one-third the global average, reports the company. 

This is due to the country’s low-input and pasture-based farming systems. 

Fonterra has been reporting on its carbon footprint every year for more than a decade. It is investing in technologies such as Kowbucha, a fermentation-based approach to reducing methane emissions from cows. 

Moving toward a sustainable future
Last month, Firmenich, Givaudan and Symrise were accredited for their environmental sustainability efforts, ranking in CDP’s Supplier Engagement Leaderboard for 2020. 

In other moves, F&B companies under the Food and Drink Federation are reported to have met a 55 percent reduction in CO2 emissions, five years ahead of targets.