Sparkalis and Glimpact join forces to reduce the environmental impact in the bakery, patisserie and chocolate industry.

Sparkalis is the corporate venture arm of the Puratos Group, the global leader in the bakery, patisserie and chocolate industry. Sparkalis provides scalable support to accelerate the business growth of food tech innovators. Glimpact is a French technology start-up and creator of the digital platform Glimpact, which has been designed to evaluate, analyze and improve the overall environmental performance of products and organizations. Glimpact is the first technology to have modeled the new scientific reference method, the Product Environmental Footprint (PEF), in the form of an application accessible to all companies. The PEF is the only method that has been recommended by the European Commission (in an official recommendation to member states of 16 December 2021) as part of the Green Deal for the definition and measurement of the environmental footprint of products and organizations.

The joint venture will launch a digital platform that allows companies active in the bakery, patisserie and chocolate industry to assess, understand and reduce the environmental footprint of their products.

“At Sparkalis, we are committed to investing in innovative technologies to create a healthier and more sustainable ecosystem for today’s and tomorrow’s generations around the world.With this partnership, we believe we can support the bakery, patisserie and chocolate industry in taking a huge step forward in terms of environmental labeling.” says Filip Arnaut, Managing Director of Sparkalis.

As a result of a consensus among the European scientific community, the PEF method is based on analyzing a product’s life cycle. It considers 16 categories of the impact of human activity on the planet, including the carbon footprint, the use of fossil and mineral resources, certain aspects of biodiversity, toxicity, land use, water resources and fine particle emissions.

“The PEF method radically changes how companies look at the issues of the ecological transition in the agri-food industry. Through this dedicated platform, bakery, patisserie and chocolate businesses will be able to discover how exactly their products impact the environment and, most importantly, have the right tools to reduce that impact. This is where the true ecological transition of the industry begins.” says Christophe Girardier, President and CEO of Glimpact.

The unprecedented dynamic eco-design tool will allow producers to choose the best raw materials, processes and suppliers, and to work on all stages of a product life cycle. It will provide insight into the actions needed to make their products more sustainable for a better planet today and tomorrow.

Contacts presse :
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