GreenPalm, the sustainable palm oil certificate-trading program, is appealing to U.S. baking companies to help tackle rainforest destruction and other environmental problems by supporting sustainable palm oil producers. Bob Norman of GreenPalm is expected to make the appeal to visitors at the International Baking Industry Exposition in Las Vegas, NV, Oct. 6-9.

Semi-solid at room temperature, palm oil and palm kernel oil are among the world’s most versatile raw materials. As a result they can be found in one in two supermarket products, including many baked goods, from cookies and pastries to bread and pies. In fact, the use of palm oil in the U.S. has tripled in the past decade, particularly in the baking industry where it is sometimes preferred as a healthier, trans-fat-free alternative to traditional bakery fats. However, its global popularity has fuelled rapid expansion of palm oil plantations, particularly in Indonesia and Malaysia, and the industry has been linked with environmental issues, including greenhouse gas emissions and rainforest destruction, with the associated removal of habitats of endangered species such as the orangutan.

“Brands are beginning to take their reputations as responsible players in a global marketplace seriously. They understand the importance of providing reassurance to their customers in terms of what is in their products, where it came from and how it was made,” said Mr. Norman. “GreenPalm works by enabling manufacturers to pay a premium directly to palm oil producers who are working in line with rules set out by the Roundtable on Sustainable Palm Oil (RSPO) and, to date, certified growers have received more than $40 million via the GreenPalm program.”