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From Herve to Hollywood: Brasserie de l’Abbaye du Val-Dieu wins over California

During the Belgian Economic Mission to California, Brasserie de l’Abbaye du Val-Dieu showed how Belgian exports can grow while staying deeply rooted at home. With nine new contracts in San Francisco and Los Angeles, the brewery aims to double its sales in the United States.

Ardo sows the seeds of regenerative agriculture

The future of our vegetables lies in the soil. And today, frozen vegetable giant Ardo is taking bold steps there. With its renewed sustainability program MIMOSA+, the West-Flemish family business is investing in regenerative agriculture.

Confidas uses the entire cacao fruit in its delicacies

Did you know that up to 70% of the cacao fruit traditionally goes to waste? For centuries, only the beans were used to make chocolate. The juicy white pulp and thick peel were simply discarded. Confidas is changing that by crafting artisanal fruit pastes made entirely from cacao fruit pulp.

We harvest better together: sustainable rice on its way to Belgium

Belgian cookies made with Vietnamese rice? Yes, please! – and they are sustainable too. Thanks to a new partnership between BENEO-Remy and the Tan Binh cooperative, Belgian and Vietnamese partners are building a fair and sustainable rice supply chain.

From field to oven: baking bread with less CO₂

The European industrial bakery industry launched the ‘Sustainable Wheat Initiative Europe’: a widely supported action plan to reduce the climate impact of wheat production.

From waste stream to praline: Vandenbulcke makes chocolate circular

Reinventing chocolate? Chocolatier Vandenbulcke does it with waste streams from cacao fruit. With Pulp ‘n Choc Fruity Mix they make a praline from the white pulp surrounding the cacao bean: the pulp normally left behind on the field. It gets a second life here as a fresh fruit filling.

Barry Callebaut harnesses wind power to reduce CO₂ emissions

With the arrival of a new wind turbine at its production site in Halle, just south of Brussels, Barry Callebaut is taking another step toward a climate-neutral future. The turbine powers the production process and cuts the chocolate company’s annual CO₂ emissions by 1,200 tons.

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