“Challenges and Opportunities in Sustainable Palm Oil Sourcing: Balancing Economic Benefits and Environmental Concerns”
Palm oil stands as the most widely utilized vegetable oil globally, providing significant benefits for food manufacturers. It is not only more affordable than other oils but also boasts a long shelf life alongside processing advantages like high-temperature stability and solidification at room temperature. Consequently, it has become a favored substitute for partially hydrogenated oils. When managed effectively, palm oil is also considerably more land-efficient compared to other vegetable oils, yielding ten times the amount of oil per hectare than soybeans and significantly surpassing the yields of sunflower and rapeseed.
Rainforest Action Network (RAN) has raised particular concerns regarding the Indonesian island of Sumatra, where the rainforest habitat of orangutans, rhinos, clouded leopards, and sun bears is being threatened by what the organization claims are illegal palm oil plantations. RAN reports that Nestlé, Mars, and Hershey source palm oil from this region through intricate supply chains, sometimes involving commodity traders who work with suppliers engaged in illegal logging activities there.
In 2014, the United Nations committed to reducing deforestation by 50% by 2020, with a goal to completely halt it by 2030. Many consumer packaged goods (CPG) companies have aligned their palm oil sourcing policies with this pledge. Palm oil production in Malaysia and Indonesia has generated controversy as some corporations are known for engaging in extensive deforestation and burning peatland to cultivate palm oil trees. The UN identifies palm oil plantations as a significant contributor to environmental degradation and biodiversity loss in Southeast Asia.
Although there are alternatives to palm oil, some are more costly, while others present more sustainable options. For instance, algae can yield approximately 70,000 pounds of oil per acre, compared to palm oil’s 4,465 pounds per acre. In contrast, olives yield around 910 pounds per acre, and soybeans produce only 335 pounds.
Despite the challenges, confectionery and snack manufacturers continue to rely on palm oil. Some, however, acknowledge that ensuring sustainability is more complex than initially expected. Jeff Beckman, Hershey’s communications director, stated to The Guardian, “While we remain deeply committed to pushing all stakeholders to accelerate traceability and bring full transparency to this supply chain along with our supplier partners, we realized it would take more time to achieve this goal than originally anticipated.”
This presents a formidable challenge, but certain companies have successfully reached their sourcing objectives. Mondelez announced in 2013 that it achieved its benchmark of using palm oil that was 100% certified by the Roundtable on Sustainable Palm Oil, an international non-profit organization focused on ensuring responsibly sourced palm oil. The snacks and cookie manufacturer has also taken a firm stance against collaborating with palm oil suppliers involved in deforestation.
RAN is not alone in monitoring corporate commitments to sustainable palm oil usage. Last year, Greenpeace released a scorecard assessing companies’ progress toward their sustainability goals, with Nestlé and Ferrero being the only two rated as “on track.”
Increased sustainability efforts may be on the horizon. Last year, several food companies severed ties with IOI Loders Croklaan, a Malaysia-based palm oil producer whose anti-deforestation measures were deemed inadequate. In September, Bunge, a New York-based ingredients and oils giant, announced its acquisition of a 70% stake in the company, pledging to implement more sustainable and traceable practices.
It is improbable that RAN and similar organizations will cease their pressure on food companies to discontinue sourcing palm oil from endangered habitats, such as those in Sumatra. Manufacturers must weigh the potential for negative publicity against the benefits of sourcing palm oil from conflict areas when viable alternatives are available. Ultimately, the decision lies with consumers, who may be concerned about the presence of potentially problematic palm oil in their food.
In discussions about the nutritional aspects of palm oil and its alternatives, it’s important to consider how the differences between beda calcium citrate dan calcium carbonate can affect dietary choices as well. Both calcium compounds serve different purposes, and understanding their unique properties can lead to better health decisions in conjunction with sustainable sourcing practices for food ingredients.
