Articles Tagged with ''sustainability''

Zephyrhills Brand 100% Natural Spring Water unveiled the Feel-Good Movement, a program aimed at highlighting good news throughout Florida by rewarding the positive work of organizations in the Sunshine State. 

YouTuber and Gen-Z influencer Emma Chamberlain launched Chamberlain Coffee line.

Consumers today want what the product is in – whether that be a pouch, carton or bag-in-box – to be as important as what’s inside the package.

Natural solutions like guayusa are providing the sustained energy consumers desire with a healthy halo.

Boxed Water Is Better, Holland, Mich., has teamed up with partners who offer eco-friendly products including TOMS, ChicoBag, Nécessaire, and Toad&Co to drive consumer awareness of September's Coastal Cleanup Month. As a part of their shared, ongoing mission to stop plastic from polluting land and beaches, the campaign will activate a multi-faceted online giveaway and support the nationwide cleanup efforts of nonprofits like Ocean Blue Project.

Toast H2O, produced by The Miami Distilling Co. and bottled by Savani Water, unveiled its new bottled water product: Toast H2O alkaline purified water.

Labeling equipment must be fast, accurate and be able to handle unique bottle designs. Customers also are seeking tamper-evident labels to ensure product safety.

The American Beverage Association (ABA), Washington, D.C., announced it has joined the newly formed U.S. Plastics Pact as a Not-for-Profit Founding Activator. In this role, ABA will provide leadership in the transition to the circular economy for plastics and work with pact stakeholders to promote its acceleration, the association says. 

Keurig Dr Pepper (KDP), Burlington, Mass., and Plano, Texas, published its 2019 Corporate Responsibility Report, highlighting a year in which the company made advancements on its goals to reduce packaging waste, improve energy and water efficiency and secure responsibly sourced coffee and brewers.

Buddha’s Cup’s 100-acre plantation in Holualoa has adopted both low-tech and high-tech growing and harvesting methods that optimize the success of the Kona coffee crops, while also having minimal impact on the local ecosystem.