New Zealand’s supermarket giant, Atlantic, says it will halve its carbon footprint by 2020

The global supermarket giant Atlantic is taking a radical step towards tackling climate change by cutting its carbon emissions by 80% by 2020.

The New Zealand supermarket giant says it is reducing its emissions by about 40% by 2026 and by as much as 80% in the first year of its 2020 sales.

It will be the largest company to make such a big commitment to reducing its greenhouse gas emissions, the company says.

“We are taking this unprecedented step to ensure that our store remains a sustainable and affordable place for consumers and for the planet,” said the company in a statement.

“By reducing our greenhouse gas footprint we are creating jobs and boosting the economy.”

The company says it has reduced its greenhouse gases by roughly 8,700 tonnes a year since 2005, and is now on track to meet its 2050 target to reduce its emissions in a “modest and incremental manner”.

The statement said the reduction is driven by the “bigger picture” of how to transition the company to a low-carbon economy.

“It’s not just about reducing our emissions.

It’s about doing something to address climate change and how we can be a part of it.

We’re going to be changing the way we do business, and we’re going all-in on reducing our CO2 footprint,” said Ben Sibbins, Atlantic’s chief executive officer.

Sibbings said the commitment was driven by “a belief in the importance of the business, a belief in how the business can benefit society and the environment and the ability to be sustainable for the long term”.

“This is an ambitious goal, but it’s achievable,” he said.

The company will reduce its carbon output by 80,000 tonnes a day by 2020, and its total carbon footprint is projected to fall to about 30,000 tons a day over the next five years.

Sebbins said that was because of the company’s commitment to “build on its strengths in the delivery of food, the sustainability of our supply chain and our supply and delivery processes”.

He said the business’s shift to “green” would not necessarily mean the company was abandoning its carbon trading system, which Atlantic has had for nearly 25 years.

But he said the move to the “green economy” would allow the company “to leverage our experience and expertise to make the most of the benefits of carbon capture and storage technology”.

“As a leading food producer and a global food exporter, we believe it is in our best interests to reduce our emissions to support a sustainable economy and ensure that we continue to build a sustainable food industry in New Zealand,” he added.

Atlantic said it was also investing $10 million over the coming three years in new technologies that would “enable us to achieve these targets faster”.

How to make Indian-style chutneys from scratch

Bombay-based Suresh Dhurandhar, founder and chief executive officer of Bombay Seafood, is now making his mark on Indian food by making the dish from scratch.

His new, slightly spicy and sweet chutney is not to be confused with the typical Bombay-style curry paste that is served with rice and vegetables.

Instead, Dhuroradhar uses the unique properties of the fresh ingredients that are often overlooked in traditional recipes.

Dhuradhar says he has been learning to cook from his father.

“I’ve been learning how to cook with my father for almost three years.

When I went to college, he was the only chef I could get for lunch.

He taught me how to use different ingredients, but mostly he made me cook for him,” Dhurorshe says.

“So, I started making Indian chutts from scratch,” he adds.

Chutney Dhuranyar’s family has been farming in the region for generations.

The family’s name, which means ‘heavenly food’, derives from the Hindu god of wealth, Kama, who also gave rise to the word ‘chutney’.

Dhurannya and his parents have been farming for decades, producing rice, wheat, and vegetables in their ancestral land.

“We never knew we were farmers until my parents gave us a piece of land in 1984,” Dhuroshe says, pointing to a piece on his father’s land that is now a vegetable garden.

Dhuro, the son of a farmer, says his father always helped him get the best crop.

“It was just the way he did it.

He was a farmer.

I have always looked up to him,” he says.

The father and son team first began making Indian dishes, in the late 1980s, as they were living in Mumbai, he says, before moving to Ahmedabad in 1999.

“My dad got me a little cookbook when I was 12.

I’ve always wanted to be a cook, so I went there to learn and started making chutty recipes.

Now, I make them from scratch.”

The family of four now lives in Ahmedabad.

In the past, the dish has been served at various festivals and parties in the city, including the annual Chutneys of Gujarat.

He adds that it was difficult to get his father to eat it due to the taste of the curry paste, which was made with coconut milk.

“When we were doing our dishes, he used to be so sad.

He’d cry every time he ate it.

That’s when I told him, ‘You have to go to the kitchen and make the paste yourself,'” he says with a smile.

“You can taste the difference between the taste and taste and smell.”

Dhurrachya’s chutchan, a simple but delicious chutny, is one of his favourite dishes.

He has also been making it in his family’s small kitchen at the house, which is a typical Gujarati dish made with rice, tomatoes, onions, and some vegetables.

“Now, I can make the recipe for this chutnet on my own,” he said, adding that he’s making it to share with his friends.

The dish is simple, but rich in flavour and is perfect for a festive occasion.

“As an Indian, I love Indian food.

I can’t wait to try it at home.

My friends and family will be really happy,” he added.

The chutcher can be served with the traditional rice and a simple salad.

“Our family always enjoys this dish, but for people who are not from Mumbai, it is a great alternative,” Dhuri says.