DAABON UK, part of the globally renowned DAABON group, a leader in sustainable agriculture, has launched the world’s first carbon-neutral organic palm oil, marking a new milestone in the industry.
As many palm oil producers focus on meeting the European Union Deforestation Regulation (EUDR) standards, DAABON has taken a step further by preparing for the future with its groundbreaking carbon-neutral palm oil.
The Life Cycle Assessment (LCA) of DAABON’s carbon-neutral organic palm oil reports a remarkable CO2eq of -977kg per tonne, from cradle to gate, making it a prime choice for businesses aiming to reduce their Scope 3 carbon emissions and commit to sustainability. This figure is significantly lower than industry averages, including those for certified sustainable palm oil.
Globally, conventional palm oil has an average carbon footprint of +5,340kg CO2eq per tonne. Certified RSPO segregated sustainable palm oil averages +3,410kg per tonne, with best-in-class RSPO certified sustainable palm oil at +1,470kg per tonne. DAABON’s mills, by comparison, average a footprint of +150kg per tonne.
The palm oil industry is progressing in sustainability through initiatives like the Roundtable on Sustainable Palm Oil (RSPO) and the upcoming EUDR. DAABON’s introduction of the first carbon-neutral palm oil marks a significant leap forward.
Manuel Davila, Managing Director of DAABON UK and EU, highlights the importance of this development:
“Addressing the carbon footprint is a crucial step toward making palm oil truly sustainable, and we’re thrilled to achieve this milestone. DAABON’s carbon-neutral palm oil sets a new global benchmark for sustainability.
“Our aim now is to extend this achievement to our other refineries, with the ultimate goal of making all of our palm oil carbon-negative and climate-positive. While reducing emissions from transportation and global shipping remains a challenge, this is a strong start that will empower our customers to cut their Scope 3 emissions and make significant strides in sustainability.”
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Editor, International Bakery
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