Nestlé Expands Water Regeneration Across Global Operations

Nestlé Waters & Premium Beverages has detailed progress and lessons from its programme to regenerate local water cycles in a new report, with projects spanning water availability, quality, biodiversity and access.

At the end of 2025, the business had implemented approximately 70 projects globally, each designed around local watershed conditions and shared water challenges. These initiatives are delivering around 14 million cubic metres of regenerated water annually, equivalent to approximately 70 per cent of its total annual water withdrawal.

All 39 sites that withdraw freshwater have achieved certification to the Alliance for Water Stewardship (AWS) Standard, while 100 per cent have projects delivering measurable volumetric water benefits.

Muriel Lienau, CEO, Nestlé Waters & Premium Beverages, said: “Water is more than a natural resource.”

She added: “Our holistic approach, combining global expertise with deep local engagement, continues to set new standards in water stewardship leadership.”

Factories Target Water Benefits Equivalent to Withdrawals

Nestlé Waters & Premium Beverages’ approach requires each factory to participate in one or more relevant water stewardship initiatives within its local watershed.

These projects are intended to deliver a volume of water benefits at least equivalent to the total volume withdrawn by the factory during the previous calendar year. The business said it is on track to regenerate local water cycles equivalent to 100 per cent of abstracted volumes in the watersheds where it operates.

Projects combine nature-based and technical interventions, including reforestation, wetland restoration, wastewater treatment, drip irrigation, ecological restoration and water-access initiatives.

Examples range from peat and river restoration in Buxton and regenerative farming around Princes Gate in the UK to irrigation improvements in Spain and Switzerland, groundwater recharge in Lebanon and wastewater reuse for irrigation in Jordan.

Water Projects Link Agriculture, Food Production and Ecosystems

The programme highlights the connection between factory water use, agricultural production and wider watershed resilience.

Several projects directly involve farming. Initiatives include drip irrigation with farmers in Switzerland, improvements to agricultural practices in France and Belgium, irrigation infrastructure in Türkiye and the conversion of irrigation systems to drip irrigation in Pakistan.

Nestlé’s approach also moves beyond measuring water volume alone. The report identifies wider benefits including biodiversity, carbon, employment and human health, while encouraging projects to address locally relevant challenges such as flooding and water quality.

Independent Verification Supports Water Stewardship Strategy

Projects follow a structured selection, approval and evaluation process involving local factory teams, water resource managers, sustainability and finance teams and external experts.

Potential projects are assessed by an External Expert Panel comprising water specialists, academics and non-governmental organisation representatives. Volumetric benefits are calculated using the World Resources Institute’s Volumetric Water Benefit Accounting methodology and independently verified.

The report identifies several lessons for businesses seeking to scale water stewardship, including embedding commitments into planning, finance, governance and performance metrics; building internal capability; engaging external expertise; and giving local teams responsibility for projects.

It also stresses that meaningful water projects require long-term investment and ongoing monitoring, particularly where nature-based solutions are involved.

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Integration Connects Reservations with Restaurant Spending

Square and OpenTable are deepening their technology partnership to help restaurants connect guest preferences and reservation histories with transaction and operational data.

The expanded integration brings information from the two platforms into a connected view, addressing the challenge of restaurants managing reservations, payments and customer data through separate systems.

OpenTable provides information including booking behaviour, dining preferences and special occasion dates, while Square captures transaction information such as orders, spending, payment methods and repeat visits.

Combining these datasets is intended to give restaurant operators greater visibility across the customer journey, from making a reservation through to ordering and payment.

“Reservations, payments, and guest data shouldn’t be different systems that restaurant operators have to stitch together themselves,” said James Schonzeit, Head of Food and Beverage at Square.

 “No one has time for that, and we’re not in the business of gatekeeping their most valuable insights. By providing a cohesive view of guest and transaction data, Square and OpenTable are removing the manual work of piecing together who a guest is, so operators can get valuable time back and spend it on the hospitality and craft that keeps their guests happy.”

Unified Guest Profiles Target Personalised Hospitality

The integration builds on the companies’ point-of-sale partnership, which began in 2022, and extends the level of data sharing between their platforms.

Restaurants can opt into capabilities that combine reservation history, dining preferences and transaction information within unified guest profiles.

For operators, this can provide employees with greater visibility of returning customers and their previous interactions with a restaurant, supporting more personalised service.

The companies are also connecting reservation and transaction information with loyalty and marketing activities, allowing operators to use customer behaviour to inform engagement programmes.

“Restaurants can do their best work when they have tech running behind the scenes that interacts seamlessly to deliver insights that power hospitality – that’s what this expanded partnership enables,” said Robin Chiang, Chief Growth Officer at OpenTable.

“Square is a natural partner to support OpenTable’s mission of serving restaurants and we look forward to working together to deliver best-in-class guest insights, connectivity and security.”

Restaurants Gain Greater Visibility of Reservation Value

Another focus of the partnership is providing restaurants with a clearer picture of the commercial value generated by reservations.

By linking bookings with spending, repeat visits and customer lifetime value, operators can assess how different guests and reservations contribute to overall business performance.

The information is available through Square software and hardware, including Square Handheld.

For restaurants looking to strengthen customer retention, the combined data could also provide greater insight into which customers return frequently, their preferences and how their spending develops over time.

Justin Pichetrungsi, James Beard Award-winning chef and owner of Anajak Thai, said the integration would improve the restaurant’s ability to recognise and serve customers.

“Square and OpenTable working closely together means our restaurant isn’t guessing who’s walking through the door,” he said. “We might know their favorite dish, what they’re celebrating, their preferences, and how regularly they visit. Our ability to cater to this only improves the hospitality our restaurant is known for. Both platforms have become essential to how we run our business, and now we’re able to keep raising the bar on what our guests experience every time they book, sit down with us, order, and pay.”

Square and OpenTable Plan Deeper Restaurant Technology Integration

The companies said further development will focus on faster onboarding, more intelligent reservation workflows and richer customer information across different ordering channels.

Plans also include deeper connections between loyalty, customer engagement and payment experiences.

The partnership currently serves restaurants across the US, Canada, UK, Australia, Ireland and France.

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A NEW APPROACH TO AMARO  

Italian amaro brand Amante 1530 is making its UK debut this month following a new distribution agreement with Maverick Drinks. 

Created from the belief that the spritz could offer something more, Amante 1530 presents a contemporary interpretation of the classic Italian aperitivo. The liquid is less sweet without being overly bitter, combining Italian citrus, ginger and honeysuckle to create an elevated flavour profile. 

At 15 percent ABV and containing approximately 25 percent less sugar than the category leader, Amante 1530 has been developed to retain its structure in a spritz while offering versatility across a wider variety of serves. Alongside longer aperitivo-style drinks, it can be used in short, stirred cocktails or enjoyed neat. 

FROM VENTURE CAPITAL TO APERITIVO  

The brand was founded by Ana Rosenstein, who left the world of venture capital to create the elevated aperitivo she believed was missing from the market. 

Since its US launch in 2023, Amante 1530 has expanded into eight countries and achieved year-on-year growth of 100 percent. The brand was also named Best Brand of 2025 by the Wine & Spirits Wholesalers of America. 

The recipe itself took two years to develop in collaboration with Riccardo Cotarella, one of the world’s most renowned oenologists, whose experience with amari predates his reputation in the wine industry. 

Made using all-natural Italian ingredients, Amante 1530 is produced at Pallini, one of Italy’s most historic distilleries, where the entire production floor is operated by women. 

A NAME ROOTED IN ITALIAN HISTORY  

The inspiration behind the brand’s name emerged during a dinner among friends at Il Palagio, the Tuscan estate where the original idea for Amante 1530 was conceived. 

During the evening, a guest turned over the first card in a tarot deck: the Lover. With tarot originating in Italy during the 1500s and Il Palagio having been founded in 1530, the two elements ultimately provided both the brand’s name and its number. 

“I have huge admiration for the brands that built this category,” said Ana Rosenstein, Founder and CEO of Amante 1530.  

“From the beginning, I wanted to build a modern heritage brand. Something timeless, that looks like it has sat on the back bar for generations and will for generations more, but that speaks to how people drink now. Amante is nostalgic and romantic, but it’s also modern and fresh. And the liquid is far more versatile than people expect from the category: it certainly makes for a better spritz, but it also works in cocktails, and so many of our customers even sip it neat.” 

EXPANDING THE BRITISH SPRITZ OCCASION  

Maverick Drinks will now bring Amante 1530 to the UK’s on- and off-trade, entering a market where the spritz occasion has continued to expand and diversify. 

“The spritz occasion has exploded in Britain, and the category has diversified with it. Hugo, limoncello, vermouth spritzes, they’ve all found an audience,” said Hannah Burden-Teh, Brand Manager at Maverick Drinks.  

“But the classic Italian bitter spritz, the one most people actually order, has never been seriously challenged. Amante 1530 is the first brand we’ve seen with the credentials to change that. It’s made by one of the most respected winemakers on the planet, bottled in one of the most historic distilleries in Italy, and the liquid speaks for itself the moment it hits the glass.” 

Priced at £20.95 for a 70cl bottle, Amante 1530 is now available through Maverick Drinks for the UK on- and off-trade, as well as through Master of Malt at retail. 

Early listings include Gold in Notting Hill, where the brand is served as the house spritz, alongside Nobu London. 

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Heat Recovery Targets Lower-Carbon Beer Production

Heineken UK has selected GEA to deliver a low-carbon heat network at its Manchester brewery as the drinks manufacturer works towards net zero across its production sites for scopes 1 and 2.

The Manchester facility produces around 400 million litres of Heineken, Birra Moretti and Foster’s beer annually, making the decarbonisation of process heat an important part of reducing the site’s operational emissions.

GEA will design, supply and install a heat pump-based network that captures excess heat generated during brewing and packaging and returns that energy to the production process.

The project will also involve modifications to existing process equipment as Heineken UK moves away from conventional steam generation.

Heat Pumps to Replace Natural Gas-Fired Steam

The brewery currently generates steam using large boilers powered by natural gas. Under the new system, Heineken UK will introduce a low-temperature, 90°C hot-water network driven by GEA heat pumps.

Distribution and heat-recovery pipework will connect multiple processes across the brewery, allowing waste heat to be captured and reused rather than lost.

GEA’s heat pumps use ammonia as a refrigerant, which has zero ozone depletion potential and zero global warming potential.

Heineken UK estimates the installation will deliver a 45% reduction in gas consumption, resulting in lower carbon emissions from brewery operations.

Chelsey Wroe, Head of Sustainability at Heineken UK, said: “We want to brew a better world and we need to act now if we are going to meet our 2030 net zero ambitions. Heat pumps are a key technology on our journey to decarbonizing our breweries and enable us to create a circular process with the excess heat that is created during the brewing process.”

Industrial Heat Pumps Gain Role in Food and Beverage Decarbonisation

The project highlights the potential for heat recovery and electrification to address one of the food and beverage sector’s significant sustainability challenges: reducing fossil fuel consumption associated with process heating.

GEA is combining its industrial heat pump technology with its experience in brewing to integrate the system into an existing 24/7 production environment.

John Burden, Director Project Sales at GEA’s Heating & Refrigeration Technologies Division, said: “Our ability to deliver a design, which recognized the complex and diverse energy demands of a large scale 24/7 brewing operation made the difference.”

Matthew Hadwen, Sales Manager Brewery at GEA’s Liquid & Powder Technologies Division, added: “Being able to do it all in-house makes us a more reliable partner to HEINEKEN, who are truly serious about their sustainability goals. Hopefully this approach will encourage other companies to follow their example.”

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A PAIRING OF TWO ICONS  

La Vieille Ferme, affectionately known as the ‘Chicken Wine’ amongst its loyal drinkers, is joining forces with fried chicken giant KFC for a new London pop-up, aptly named Coq au Vin. 

Taking place at Kachette Annex in Shoreditch from 28^th to 31^st August, the four-day event will combine KFC’s signature chicken with a selection of wines from La Vieille Ferme. 

The partnership brings together two brands with a shared poultry novelty, but the experience will go beyond this by matching individual KFC dishes with complementary wines. 

CHICKEN, WINE, AND A NEW WAY TO PAIR  

Each 90-minute session will offer guests the opportunity to sample a selection of KFC favourites alongside La Vieille Ferme wines. 

The menu includes Popcorn Chicken served with La Vieille Ferme Sparkling Rosé, Hot Wings accompanied by La Vieille Ferme Rouge, and Original Recipe Tenders paired with a choice of Rosé or Blanc. 

Diners will also have access to a selection of sauces, including Original Sauce, Supercharger, and Texas BBQ. 

The experience is designed to offer an alternative take on conventional wine pairings, bringing together familiar fried chicken dishes and French wine in an unexpected combination. 

Guests will enjoy “La Vieille Ferme’s most-loved selection, alongside finger-lickin good KFC, in a menu that’s here to challenge everything you thought you knew about wine pairings.” 

THE RETURN OF THE CHICKEN WINE  

For the occasion, La Vieille Ferme is also reviving its limited-edition ‘Chicken Wine’ label, which will be available exclusively at the Coq au Vin event. 

The collaboration plays directly on the nickname that has become synonymous with La Vieille Ferme, whilst creating a limited-time experience around the connection between the two brands. 

Phoebe Syms, Fame & Partnerships Lead at KFC UK & Ireland, said: “We’re iconic fried chicken. They’re the iconic Chicken Wine. Coq au Vin is one of those partnerships that just makes sense – and frankly, we can’t believe it’s taken this long. This August bank holiday, it’s poulet all day!” 

Tickets for the Coq au Vin pop-up are priced at £15 per person and include the full 90-minute chicken and wine experience. 

A limited number of walk-in spaces will also be available each day, although with restricted seating, advance ticket purchases are recommended for those hoping to experience the unusual combination of KFC’s fried chicken and La Vieille Ferme’s wines. 

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EXPANDING THE BREAKFAST PORTFOLIO

Ferrero Group has signed an agreement to acquire Purely Elizabeth, a high-growth modern wellness brand and leading better-for-you food company based in the US.

Founded in 2009 and headquartered in Boulder, Colorado, Purely Elizabeth has more than doubled its sales over the past two years, driven by its portfolio of granola, oatmeal, and cereals, alongside a more recent expansion into the fast-growing protein segment.

The acquisition further strengthens Ferrero’s presence at the American breakfast table, with Purely Elizabeth set to join the Group’s growing portfolio of brands.

Following completion, Ferrero intends to support the company’s continued development through product innovation, operational capabilities, and expanded distribution, while preserving its distinct identity and commitment to quality.

“Purely Elizabeth, with its terrific portfolio of quality, tasty products, is a great addition to Ferrero,” says Giovanni Ferrero, President of Ferrero International S.A., the holding company of Ferrero Group.

“With this transaction, Ferrero builds on its recent acquisition of WK Kellogg Co, reinforcing both its presence at breakfast time in America and its reach in the better-for-you segment.”

BUILDING ON WELLNESS GROWTH

Purely Elizabeth has helped shape evolving consumer expectations around breakfast and wellness by pioneering premium, taste-forward products featuring ingredients including oats, whole grains, nuts, and seeds.

The brand will continue operating as a standalone business within Ferrero Group, with Founder and CEO Elizabeth Stein remaining in her role alongside the existing leadership team.

“This acquisition reflects our long-term strategy to invest in high-growth categories and further enhance our presence in the better-for-you offerings across breakfast occasions and beyond,” says Lapo Civiletti, President of Ferrero and WK Kellogg Co.

“Purely Elizabeth has built a distinctive brand by being in tune with evolving consumer preferences through premium, innovative and delicious products, making it a highly complementary addition to our portfolio.”

For Stein, the transaction represents an opportunity to take the brand into its next chapter while retaining the values that have shaped its development.

“In Ferrero, we’ve found a family-owned company that believes deeply in what we’ve built and sees the tremendous opportunity still ahead,” says Stein.

“I couldn’t be more excited to continue leading Purely Elizabeth alongside our team as we bring our mission and products to even more people.”

A GROWING US PRESENCE

The acquisition builds on Ferrero Group’s growing US portfolio following its 2025 acquisition of WK Kellogg Co.

It also expands the Group’s presence across the breakfast and better-for-you categories, complementing brands including Eat Natural and FULFIL in Europe, Power Crunch in North America, and Bold Snacks in Brazil.

Ferrero plans to support Purely Elizabeth’s product development pipeline and innovation as the brand continues to expand its offerings and reach more consumers.

The proposed transaction is expected to close in the coming months, subject to customary closing conditions and regulatory approvals.

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GAIL’s has announced a new partnership with Uber Eats, expanding access to its bakery products and speciality coffee through on-demand delivery across the UK. 

The collaboration will allow the modern café and bakery to extend its delivery footprint, bringing popular neighbourhood favourites directly to customers at home, in the workplace, and as part of their everyday routines. 

MEETING GROWING MORNING DEMAND  

The launch comes amid increasing demand for morning delivery across the UK. Breakfast was the fastest-growing mealtime on Uber Eats in the country last year, whilst searches for coffee on the app increased by more than 150 percent in 2025. 

Through the partnership, GAIL’s is seeking to meet this growing appetite for convenient access to breakfast, baked goods, and coffee, making its products available to a wider audience through the Uber Eats platform. 

Customers ordering from select GAIL’s stores via the app will be able to choose from a selection of the bakery’s signature products. The menu includes cinnamon buns, freshly baked sourdough bread, croissants, and hand-crafted savoury pastries, alongside the company’s house-blend speciality coffees. 

TAKING THE NEIGHBOURHOOD BAKERY BEYOND ITS DOORS 

The partnership represents an opportunity for GAIL’s to reach more customers while continuing to build on its neighbourhood bakery model. 

Tom Molnar, co-Founder and CEO at GAIL’s, commented: “GAIL’s is a modern craft bakery with a mission to feed more people better. Through our partnership with Uber Eats, we’re making it easier for more people to enjoy the bread, pastries, and specialty coffee we’re known for, wherever they are.  

By making its offering available through Uber Eats, the bakery is aiming to provide greater flexibility for customers while retaining its focus on exceptional baking, quality ingredients, and the community experience associated with its physical locations. 

ARTISAN FOOD AND COFFEE 

For Uber Eats, the addition of GAIL’s further strengthens its food and beverage offering as consumer demand for convenient breakfast and coffee options continues to increase. 

Merve Basci, UK General Manager at Uber Eats, said: “GAIL’s is an iconic modern staple for many neighbourhoods, and we’re thrilled to bring their world-class bakery offering to Uber Eats users up and down the country.  

With the partnership now underway at select stores, customers across the UK will have greater access to GAIL’s range of baked goods and speciality coffee, reflecting the continued growth of on-demand delivery as part of the country’s changing morning routines. 

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Cereal Manufacturing Moves to Natural Colours

WK Kellogg Co is accelerating plans to remove artificial colours and the preservative BHT across its cereal portfolio and packaging.

Production using the reformulated recipes, including Kellogg’s Froot Loops and Kellogg’s Apple Jacks, will begin later this year, with products expected to ship to retailers before the end of 2026.

The company will replace artificial colours with colours derived from natural sources, including fruit and vegetable juices and other plant-based ingredients.

It has made a significant investment in its manufacturing facilities to enable the transition at scale while maintaining product taste and quality.

Doug VanDeVelde, Chief Growth Officer, WK Kellogg Co, said: “More and more consumers are looking for foods made with simple, recognizable ingredients and we are proud to meet those expectations, even sooner than planned.

“We conducted extensive consumer testing to make sure these recipes deliver the great taste consumers want while maintaining the original rainbow of colours – red, orange, yellow, green, purple and blue – that fans of Froot Loops and other colourful cereals have come to love. It wasn’t easy but we identified natural solutions for every colour and we’re confident families will love the updated recipes and simplified ingredients without compromising on quality or taste.”

Reformulation Responds to Changing Consumer Preferences

The manufacturer said the transition forms part of its efforts to evolve its cereal portfolio in response to changing consumer requirements.

Alongside removing artificial colours, WK Kellogg is increasing whole grains and fibre, reducing sugar and sodium and providing essential vitamins and minerals.

The company has already reformulated products served in schools to remove artificial colours and stopped launching new products containing artificial colours from January 2026 and is also ahead of schedule with plans to eliminate BHT from the small proportion of its cereal packaging that currently contains the preservative.

Packaging Changes Support Nutrition Strategy

The reformulation follows the launch of WK Kellogg’s SPOONS on-pack nutrition guide, which highlights areas including simple ingredients, fibre and protein.

The company said the move to naturally derived colours supports the simplicity element of the SPOONS programme.

Jean-Baptiste Santoul, Chief Operating Officer, WK Kellogg Co, said: “Bringing joy to consumers through our trusted foods and brands is what we do best at WK Kellogg, and I am thrilled that our team has accomplished this significant milestone a full year ahead of our original timeline.

“We have always evolved our food and packaging to meet the needs and preferences of our consumers and today’s announcement is just the latest evidence of that long-standing practice – yet another step in our commitment to making meaningful improvements to our cereals, while building excitement and confidence in the category.”

Manufacturing Investment Supports Portfolio-Wide Change

The changes will apply across WK Kellogg’s full cereal portfolio, which includes brands such as Kellogg’s Frosted Flakes, Rice Krispies, Froot Loops, Kashi, Special K, Kellogg’s Raisin Bran and Bear Naked.

The accelerated timetable will see manufacturing of the reformulated products begin during 2026, completing the company’s transition away from artificial colours a year earlier than initially planned.

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Regenerative Barley Programme Targets UK Supply Chain

HEINEKEN UK has partnered with maltsters Muntons and Boortmalt, barley merchant Cefetra and independent agronomists Soil Capital to support UK farmers adopting regenerative agriculture practices.

Farmers participating in the programme will receive a premium for regenerative barley yields, alongside agronomic support and multi-year commitments.

The approach is intended to reduce the financial risk associated with changing agricultural practices and make the transition commercially viable for growers.

Regenerative methods supported by the programme include reduced soil disturbance, cover crops and diverse crop rotations. Practices will be tailored to individual farms according to existing methods and local conditions.

Sonia Thimmiah, Corporate Affairs Director, HEINEKEN UK, said: “British malting barley is at the heart of some of the UK’s best-loved beers, so making it more resilient for the future matters. This programme is about working with partners to make regenerative agriculture practical, scalable and commercially viable by strengthening soils and helping farms stay fit for the future. It is also an important contribution to HEINEKEN’s global Brew a Better World strategy and aims to protect water and nature as well as reduce carbon emissions.”

Almost Half of Malted Barley to Use Regenerative Practices

In 2027, almost half of the malted barley sourced by HEINEKEN UK is expected to be grown using regenerative agriculture practices.

The first yield covered by the programme is due to be harvested in 2026 before being brewed and served to consumers in 2027.

The transition will extend across HEINEKEN UK brands including Heineken, Cruzcampo, Birra Moretti, John Smith’s, Foster’s and Amstel.

HEINEKEN UK brews more than 1.3 billion pints of beer annually and supplies 80 per cent of UK pubs. More than 95 per cent of the beer it sells is brewed in the UK.

Collaboration Supports Barley Farmers

The programme will operate across barley-growing regions in England and Scotland, including East Anglia, the East Midlands, Southeast, Southwest, Fife and the Scottish Borders.

Charles Tozer, Country Manager UK and Ireland, Boortmalt, said: “This programme shows what can be achieved when brewers, maltsters, merchants, agronomists and farmers work together behind a shared goal. By building long-term collaboration across the malting barley supply chain, we can help create the certainty and practical support farmers need to adopt regenerative practices with confidence.”

Mark Tyldesley, Chief Executive Officer, Muntons, said: “What makes this programme unique is its scale and the collaboration between suppliers. We know from our work with growers that every farm is different, and the transition to regenerative agriculture needs to be practical, commercially realistic and tailored to individual land. Through this partnership, we can help farmers identify the right steps for their business while supporting the long-term resilience of UK malting barley.”

Soil Capital to Measure Sustainability Progress

Soil Capital will provide independent measurement, reporting and verification for the programme while supporting participating farmers with specialist advice.

The organisation will measure the impact of regenerative practices against more than 30 indicators, including soil health, biodiversity and water management.

Nathalie Bouche, Chief Revenue Officer, Soil Capital, said: “For regenerative agriculture to scale, it needs to be measured credibly and transparently. Our role is to support farmers to adopt practices that work for their land, while providing evidence and validation so HEINEKEN UK and its partners can track real progress over time. Independent measurement gives farmers, businesses and the wider value chain the confidence to invest for the long term.”

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PepsiCo Updates Progress Towards pep+ Sustainability Goals

PepsiCo has published its 2025 ESG reporting, detailing progress against certain 2030 goals under its pep+ (PepsiCo Positive) strategy.

The food and beverage company reported developments spanning its agricultural supply chain, manufacturing operations, logistics, packaging and product portfolio.

Jim Andrew, Chief Sustainability Officer, PepsiCo, said: “We’re excited by the momentum we’re building as pep+ continues to transform our business end to end. We’re making significant progress — from expanding regenerative, restorative and protective practices to 4.7 million acres, reducing emissions of our operations, to evolving our product portfolio to offer more choices — and we’re doing it in ways that we believe will strengthen our business for the long term.”

Emissions Reductions and Renewable Electricity

Against its 2022 baseline and including system contributions, PepsiCo reported reductions of 24 per cent for its Scope 1 and 2 goal, 12 per cent for its Scope 3 Energy and Industry goal and 18 per cent for its Scope 3 Forest, Land and Agriculture goal.

The company also sourced 96 per cent, or approximately 4,300 GWh, of electricity requirements for its company-owned operations from renewable sources, including through renewable energy credits.

In Europe, PepsiCo has collaborated with Yara International to work with approximately 1,000 farms covering around 128,000 hectares across the European Union and UK. The initiative focuses primarily on potatoes and aims to introduce low-carbon fertilisers and precision farming technologies.

In Mexico, PepsiCo added 1,070 Ford E-Transit electric vans to its delivery fleet to support efforts to reduce logistics emissions.

Regenerative Agriculture Expands Across Supply Chain

PepsiCo reported in July that regenerative, restorative and protective practices had expanded to 4.7 million acres.

Since 2021, approximately 224,000 people across its agricultural supply chains and communities have also been supported through programmes designed to improve economic prosperity and farmer and farm worker security.

Ramon Laguarta, Chairman and Chief Executive Officer, PepsiCo, said: “Our sustainability agenda and portfolio transformation initiatives are fundamentally about strengthening PepsiCo for the long term. Through pep+, we are working to build a more resilient business — one that aims to adapt to changing consumer preferences, supports our growth strategy, and creates value for shareholders while striving to help support the resources and communities that are critical to our future.”

Packaging Strategy Reduces Virgin Plastic Use

Packaging was another focus of the 2025 update, with PepsiCo reporting 2.0 million metric tons of plastic use across key packaging markets, including primary packaging.

For primary plastic packaging in these markets, absolute virgin plastic tonnage declined by six per cent between 2024 and 2025. Recycled plastic represented 18 per cent of primary plastic packaging in 2025.

Water stewardship initiatives also continued, with PepsiCo reporting 100 per cent water replenishment at company-owned facilities in high water-risk watersheds, and the company supported more than 60 active replenishment projects during 2025, helping replenish approximately 35 billion litres of water to local watersheds.

Food and Beverage Portfolio Shifts Continue

PepsiCo also reported changes across its food and beverage portfolio.

In 2025, 68 per cent of its beverage portfolio volume contained no more than 100 calories from added sugars per 12 oz serving, exceeding its 2025 goal of more than 67 per cent.

Some 79 per cent of convenient foods volume met its 2025 sodium target, while 79 per cent also met its saturated fat target.

The company delivered 79 billion portions of diverse ingredients, including whole grains, plant-based proteins, fruits and vegetables, during 2025. PepsiCo is targeting 145 billion portions annually across its global convenient foods portfolio by 2030.

The reported progress forms part of PepsiCo’s continued implementation of pep+, which incorporates sustainability across its food and beverage operations, agricultural supply chains and portfolio strategy.

“While there’s more work ahead, this progress reflects how we’re continuing to take steps to embed sustainability into how we operate, innovate, and grow,” adds Jim Andrew.

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AI Forecasting Targets Grocery Supply Chain Efficiency

Delhaize, part of Ahold Delhaize Group, has expanded its use of SymphonyAI technology to automate and improve forecasting and replenishment across its grocery supply chain.

SymphonyAI’s Demand Forecasting and Replenishment solutions generate daily order proposals at both distribution centre and store level, replacing more reactive and manually intensive ordering processes with an exception-based approach.

The technology integrates with SAP Retail and incorporates factors including supplier calendars, lead times, truck constraints, promotional pre-orders and available inventory across the network.

At distribution centre level, weekly forecast accuracy has reached between 80 and 85 per cent for dry and frozen products and between 85 and 90 per cent for fresh categories, excluding promotional periods.

Improved Forecasting Reduces Shrink and Safety Stock

Forecast accuracy across affiliated stores has increased by approximately five percentage points on average and by up to 10 percentage points at highly seasonal locations.

Across product categories, improvements compared with the previous approach reach up to 10 percentage points depending on product rotation and item type.

Delhaize said distribution centre shrink has decreased across all departments without compromising service levels for its affiliate partners. Working capital has also improved as higher forecast accuracy has reduced safety stock requirements.

Géraldine Durant, Supply Chain Replenishment and Master Data Director at Delhaize, said: “Building a best-in-class supply chain on a pure B2B affiliate model is a different challenge than running a traditional retail operation. You cannot push inventory risk downstream to your partners — forecasting has to be right, or you absorb the cost.

“We have worked with SymphonyAI for more than 15 years, and the decision to move to their AI-based forecasting models was one we made with confidence. The results across both our distribution network and affiliated stores have validated that decision. We are continuing to improve forecast accuracy each year, and our roadmap with SymphonyAI gives us a clear path to raising the bar further.”

Automated Ordering Increases Replenishment Productivity

Delhaize has also moved towards exception-based order reviews, allowing replenishment teams to focus on critical alerts and higher-value activities rather than manually validating every proposal.

Approximately 20 per cent of distribution centre order proposals are now automatically approved without user intervention. Delhaize is targeting an increase to 50 per cent as the number of participating suppliers expands.

For orders requiring review, the modification rate is approximately 10 per cent in dry categories and 20 per cent in fresh.

At store level, managers use handheld devices to review a small number of products each day, concentrating on exceptions such as unusually high orders and near-empty shelves.

Delhaize Targets Further Supply Chain Forecasting Gains

Supported by SymphonyAI’s Managed Services team, Delhaize said it continues to improve forecast accuracy by between 1.5 and two percentage points annually.

Manish Choudhary, President of Retail at SymphonyAI, said: “Delhaize operates one of the more demanding retail supply chain environments we work in: a multi-echelon network, a high-fresh assortment, and a B2B pull model that removes the inventory buffer most retailers rely on.

“What they have built with our Forecasting AI platform is a replenishment operation that improves continuously, not just at go-live. That compounding accuracy gain is the commercial case for AI in grocery supply chain, and it is exactly what our platform is designed to deliver.”

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CAPTURING SUMMER IN LONDON

Scottish craft brewer BrewDog is putting a seasonal twist on one of its flagship beers, rebranding Punk IPA as ‘Park IPA’ throughout August as it looks to capture one of London’s defining summer traditions.

Launched on August 10, the campaign positions Punk IPA alongside the city’s parks, social gatherings, and outdoor drinking occasions, from Hampstead Heath to Victoria Park.

The initiative is informed by research indicating that 70 percent of Londoners aged 18–44 take beer, wine, or spirits to parks during the summer, highlighting the scale of the seasonal social occasion.

Lauren Carrol, Chief Operating Officer at BrewDog, said: “Summer in London is all about parks, pints and good company, and we want Punk IPA at the heart of it. For millions of Londoners, the park is where summer happens. Park IPA is our way of celebrating that culture and summer.”

CLAIMING THE SUMMER PARK

Central to the campaign is the temporary transformation of Punk IPA into Park IPA, creating a distinct identity around the occasions when Londoners gather outdoors during the warmer months.

BrewDog is supporting the launch with a city-wide advertising takeover, while a partnership with Deliveroo will see 20,000 chilled cans of Punk IPA sampled across London.

Samples will be provided exclusively to adults aged 18 and over in accordance with applicable age-verification requirements.

Each sample will also include a voucher redeemable for a complimentary pint at participating BrewDog bars, extending the campaign from at-home and outdoor trial into BrewDog’s bar network.

FROM PARKS TO SUMMER OCCASIONS

While London’s parks provide the central focus, BrewDog is positioning Park IPA as an idea that can extend across the wider summer drinking season.

The campaign is designed to connect Punk IPA with a range of outdoor social occasions, including BBQs, garden gatherings, festivals, and spontaneous summer meet-ups. In doing so, BrewDog is seeking to make its flagship beer synonymous with the broader culture of summer socialising.

Retail will play a further role in driving awareness and trial, with activations planned across Co-op, Tesco, and Sainsbury’s stores. Digital advertising and e-commerce promotions will also support the campaign throughout the summer period.

BREWDOG’S SUMMER MOMENT

The Park IPA campaign builds on BrewDog’s established identity as a craft beer brand, with Punk IPA among the products that have helped shape its portfolio since the company began brewing in 2007.

Alongside Punk IPA, BrewDog’s range includes Lost Lager, Wingman, and innovations such as NanoDog. Born in Scotland, the brewer has subsequently developed an international presence spanning breweries, bars, and distribution across multiple markets.

For BrewDog, the August campaign represents an opportunity to bring its beer into one of London’s most recognisable seasonal rituals, combining a familiar product with a distinctly local summer proposition.

By placing Punk IPA at the centre of the park experience, BrewDog is looking to turn a temporary name change into a broader association between its flagship beer, outdoor socialising, and the London summer.

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Smart Packaging Trial Targets Recycling Traceability

UK supermarket Aldi and dairy cooperative Arla are working with recycling platform Polytag on a pilot designed to provide greater visibility of the lifecycle of milk bottle packaging.

Building on a collaboration from 2023, the latest project uses UV-tagged wrap-around labels applied to Arla’s milk bottle range at its Oakthorpe site.

The labels are printed by Saica Flex using specially developed RecyClass-approved ink from Sun Chemical. They will allow packaging to be tracked as it moves through the recycling stream, generating data on recycling rates and the journey taken by individual items.

Luke Emery, Plastics and Packaging Director, Aldi UK, said: “This next phase with Polytag represents an exciting step forward in how we use data to drive our sustainability strategy. By integrating this advanced traceability technology into our packaging, we can gain deeper insights into the lifecycle of our materials.”

Helena Delgado Nordmann, head of sustainability at Arla Foods UK, shared: “As Europe’s largest dairy cooperative, Arla is committed to understanding how our packaging performs beyond point of sale. By working with Polytag, we hope to gain valuable insight into how milk bottle packaging moves through the recycling system, helping us to make moreinformed decisions about future packaging developments and supporting our ongoing efforts to improve packaging circularity.”

UV Tags Provide Real-Time Recycling Data

Invisible UV tags are printed directly onto packaging labels using food-safe fluorescent ink that has undergone safety and recycling testing.

The ink can be applied using standard printing methods without affecting production speed. Unlike the companies’ 2023 trial, which used pressure-sensitive labels, the latest pilot uses wrap-around labels to provide greater durability and coverage.

When packaging carrying the tags enters the recycling stream, Polytag’s Plastic Detection Units at Materials Recovery Facilities (MRFs) capture barcode-level data in real time.

Brands and retailers can access the information through Polytag’s dashboard, providing visibility of packaging as it moves through the recycling process.

Alice Rackley, CEO, Polytag, said: “This next phase deployment with Aldi and Arla milk bottle labels demonstrates the scalability and reliability of the UV-tagging solution. This represents continued progress in packaging design, offering brands a seamless, cost-effective path to comprehensive recycling insights.”

Recycling Data Supports Packaging Sustainability Decisions

The trial is intended to provide Aldi and Arla with real-world packaging lifecycle data that can support future sustainability and packaging decisions.

According to Polytag, data captured through UV tagging can help brands measure progress against sustainability targets and support data-informed decisions that may identify opportunities to improve recyclability and recycling performance.

Polytag recently achieved a 100 per cent detection rate with packaging compliance organisation Citeo at a Materials Recovery Facility in France.

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VALUE BEYOND THE BAKERY COUNTER

As consumers increasingly demand greater transparency and sustainability from the brands they support, GAIL’s is demonstrating how long-term supplier relationships can create value far beyond the bakery counter.

The modern craft bakery has unveiled its Craft Community – a network of farmers, growers, and producers that has helped develop more than 50 new products over the past 18 months while supporting regenerative agriculture, reducing food waste, and investing in local food economies across Britain.

Today, approximately 15p in every £1 spent at GAIL’s is invested through businesses that form part of its Craft Community, underlining the company’s commitment to building a more resilient and responsible food system.

LONG-TERM PARTNERSHIPS

Rather than focusing solely on efficiency and cost, GAIL’s has built its supply chain around enduring relationships with producers that share its commitment to quality, craftsmanship, and environmental stewardship.

The Craft Community spans a diverse network of regenerative farms, family-run dairies, artisan food producers, and independent drinks makers. Together, these collaborations help preserve traditional skills, bring innovative products to market, and support Britain’s wider food culture.

The initiative has already delivered measurable results, including the development of more than 50 new products and partnerships that have utilised over 2,000 tonnes of surplus and imperfect fruit and vegetables through organisations including Daily Dose.

Meanwhile, collaborations across the network have also prevented 11 tonnes of cheese offcuts from entering waste streams, supported the Natoora Farm Fund, and raised almost £15,000 for charity through supplier partnerships.

Roy Levy, Creative Director at GAIL’s, highlighted the broader impact these relationships have beyond the business itself.

SUPPORTING BRITAIN’S PRODUCERS

The businesses within the Craft Community represent a broad cross-section of Britain’s food and drink sector.

They include traditional cheesemakers such as Lincolnshire Poacher and Quicke’s Cheese, sustainable drinks producers including Wildpress Juice, MOMO Kombucha, and Rapscallion, as well as specialist food businesses such as Cobble Lane Cured, Eaten Alive, XOCO, and Buchanans Cheesemonger.

Alongside these artisan producers are businesses tackling sustainability challenges directly, including Daily Dose, which rescues surplus fruit and vegetables to create cold-pressed juices, and Brades Farm, a carbon-smart dairy focused on producing high-quality milk through science and technology.

Together, these partnerships demonstrate how collaboration across the supply chain can deliver commercial innovation while supporting responsible production methods and reducing waste.

A GROWING COMMITMENT

The Craft Community forms part of GAIL’s wider ambition to improve the food system through better ingredients, traceable supply chains, support for regenerative farming, and a commitment to reducing unnecessary waste.

As the bakery continues to expand across the UK, it believes these long-term relationships will play an increasingly important role in shaping the future of British food.

By using growth to support exceptional producers, strengthen local food economies, and encourage more sustainable practices, GAIL’s aims to demonstrate that business expansion and responsible food production can go hand in hand.

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DRINKS DOMINATING DURING THE HEATWAVE

Maison Cointreau (Cointreau) – the iconic orange liqueur creator and cocktail pioneer, founded in 1849 in Angers, France – is known as a staple for bartenders and at-home cocktail enthusiasts around the world.

The brand’s heritage as a liquorist-distiller is evident through its presence as an ingredient in over 500 cocktails consumed around the globe, including the original Margarita and Cosmopolitan. The brand’s characteristic flavour stems from the meticulous selection, harmony, and distillation of sweet and bitter orange peel essences, all overseen by Cointreau’s Master Distiller.

Cointreau’s exceptional organoleptic qualities lend themselves especially to the summer season. Think hosted dinners, garden parties, festival weekends, and long evenings in the sun, where spicy and tropical flavours define the season. Ultimately, it’s all about cocktails that are simple to make and easy to come back to, with citrus, ice, and longer formats that keep the drinks light and refreshing in the heat.

Specifically, for those looking for a bolder flavour this summer, Cointreau Spicy – the brand’s new chilli-infused expression – provides an easy way to bring a subtle punch to summer serves.

“Summer serves are defined by balance and drinkability, with bright citrus, fresh ingredients, and flavours that stay light on the palate. Across bars globally, we’re seeing a shift towards drinks that feel effortless but still deliver, from frozen Margaritas and fruit-led twists to longer, more refreshing serves. It reflects how people want to drink in the summer – flavour-first and versatile,” notes Kevin Sueiro, International Brand Ambassador for Cointreau.

FLAVOUR AT THE FOREFRONT

Since its inception nearly 200 years ago, Cointreau has embodied the pioneering spirit and meticulous craftsmanship that have come to define it. Its original recipe, rituals, and commitment to quality have been passed down through generations, transforming the family name into a household brand.

Its newest liqueur, Cointreau Spicy, is a testament to the brand’s dedication to innovation and iconic flavours that stand the test of time. It is a bold new expression of the iconic orange liqueur, bringing together a bright, sweet intensity with the warming heat of a natural chilli kick.

The beverage was crafted to reflect modern drinking trends and a growing appetite for spicy serves, making it easier than ever before to create a vibrant Margarita no matter the location. Cointreau Spicy delivers a balanced contrast of luminous orange citrus layered with a refined chilli warmth, resulting in a palate that is both daring and smooth.

As determined by Cointreau’s global network of expert mixologists, the cocktails to know for this summer include the Spicy Margarita, Frozen Passionfruit Margarita, Tropical Highball, Summer Spritz, and Spicy Frozen Shot. These drinks point towards a shift that places flavour front and centre without overcomplicating palates, making them easy to put together and suit whatever the day turns into.

Designed for moments that feel more elevated and expressive, Cointreau Spicy unveils a new way to enjoy a classic drink, bringing energy, depth, and a touch of heat to every serve.

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