Just months after introducing SimplyMilk, the first carbon zero milk product in the Southern Hemisphere, Fonterra has now launched carbon zero certified NZMP Organic Butter to North America.
It’s our latest step forward to pass on the benefits of our sustainability efforts to customers. Carbon zero ingredients, like NZMP Organic Butter, can help unlock real benefits for our customers by helping them meet their sustainability targets, signal environmental values, and grow brand preference and market share through differentiated products.
Research confirms New Zealand dairy farming already has the world’s lowest on-farm carbon footprints, approximately one-third of the global average, putting NZMP in a strong position to offer sustainability solutions that help customers reduce their environmental impact, while claiming an advantage in the market.
To become carbon zero certified, Fonterra has partnered with an independent company called Toitu Envirocare. This company measures the impact of producing the NZMP Organic Butter, all the way from farm and manufacturing, through to distribution and even the disposal of packaging by customers. Understanding our footprint means we can offset our impact with high-quality carbon credits from projects including native forest regeneration in New Zealand and Gold Standard renewable energy projects.
Leading the transition to a low carbon future is a priority in our strategy. Achieving carbon zero certification for products like Organic Butter is a great way for us to help our customers and the environment in the short-term, while we work towards net zero in our operations.
NZMP Organic Butter carbon zero certified is currently available to customers in the USA. Over time, to support customer needs and demand, NZMP will look to broaden the portfolio to more product categories and regions.
To find out more please visit NZMP ingredients
Mark Piper is Fonterra’s director for Category, Strategy & Innovation and has been with the Co-operative for more than 20 years in different parts of the business. He leads Fonterra’s Palmerston North-based Research and Development Centre (FRDC) – home to more than 350 researchers, engineers, nutritionists and scientists from 46 different countries, with more 4,500 years of combined dairy experience.