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We’re making good progress testing our CreaSolv® Sachet recycling technology at our pilot plant in Indonesia. Here’s an update on where we are now and our plans for the next stage.

Unilever is working hard to tackle plastic packaging waste, particularly through collaborations that drive change beyond our own operations. We’ve just taken another major step forward with three new initiatives.

Nature lover and recycling guru Nina Butler is a strong believer in the inspirational properties of the natural world. Nature fuels our passions and restores our equilibrium. In the light of today’s growing waste problem, isn’t it time we let it inspire...

Blue collar, white collar, no collar – every job is different these days. But whatever it is you do, you can use your job to help make the world around you thrive. You just need to take the right mindset into work with you, says Andrew Winston – do you...

We are what we eat, and we eat what we farm. These twin convictions lie behind Jill Isenbarger’s passion to transform North America’s food system. By farming in harmony with nature, the food that Americans eat can become healthier for them and for the...

What makes a millennial become an agent of change? Commitment to positive action soars when like-minded individuals get together, as One Young World 2018 showed.

What is gender-smart investing, why does it matter – and how is a new Lean Data measurement toolkit set to improve outcomes for women?

According to the World Health Organization, a woman dies in childbirth in Nigeria every ten minutes. Adepeju Jaiyeoba, winner of the Prince of Wales Prize at Unilever’s Young Entrepreneurs Awards 2018, is changing the story.

How OMO’s new EcoActive bottles will prevent millions of tonnes of plastic waste ending up in the ocean

In the late 1990s, Hunter Lovins sat down with two friends to write a book. Since its publication, ‘Natural Capitalism’ has sparked a global movement for change. Today, she is as passionate as ever about the role that business can play in making the...

A chef-driven action plan, a focus on kitchen staff’s wellbeing and a fresh appetite for plant-forward dining are putting change on the table