The Anam Foundation commits to tree planting and community development across Vietnam
The hospitality group has launched "Anam Green Life," a long-term initiative committing 1 billion VND annually to plant trees in schools, public spaces, and neighborhoods where greenery will have the greatest community benefit.
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Capsule Hotel commits to 65% plant-based protein purchasing by 2030 to reduce food emissions
The independent Swiss hospitality brand has committed to sourcing 65% of its protein from plant-based sources by 2030, reducing food-related greenhouse gas emissions across all properties while maintaining guest choice and dining quality.
Major Philippine grocery chain METRO Retail commits to 100% cage-free eggs by 2033
Operating more than 70 stores across Metro Manila, Luzon, and Visayas, METRO has set a comprehensive cage-free sourcing timeline, establishing the first comprehensive cage-free timeline for a major mainstream Philippine grocery chain.
Campbell’s, Ahold Delhaize report challenges incorporating post-consumer recycled content in packaging
Food brands are increasingly citing material availability, contamination risks, and consumer perception barriers as obstacles to meeting expanding state PCR mandates, according to the Packaging Recycling Summit panel discussion.
Carrefour comes under fire for animal welfare violations at Caribbean egg suppliers
An investigation has documented severe animal welfare violations and food safety risks at egg suppliers to Carrefour stores in the Dominican Republic and Guadeloupe, where battery cage systems banned across the European Union remain legal and in use.
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Humane stunning becomes commercial priority as major retailers commit to higher welfare standards
Market momentum toward electrical in-water stunning as a standard practice in farmed seafood production is being observed, according to ACE Aquatec in conversation with Sustainable Food Business.
More than 80 European hostels launch plant-based protein initiative to reduce food emissions
More than 80 hostels are joining a partnership with Scope Three Action to reduce food-related greenhouse gas emissions by increasing plant-based protein availability, recognizing protein diversification as one of the most cost-efficient emissions reduction strategies in hospitality operations.
