In collaboration with Gold Standard and Agolin, Barry Callebaut has developed a new methodology to quantify and certify CO2 insetting for dairy within our chocolate supply chain.

“I am very pleased that we have been able to develop a methodology with Gold Standard and Agolin to credibly quantify and certify CO2 reductions. This closes an important gap and provides a great basis for us to scale up this work with our partners.“

 – Oliver von Hagen, Director Of Sustainability Global Ingredients at Barry Callebaut Group”