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Progress On SDG 12 by Target
Consumer Information for SCP Programme

News & Events

Find all the latest news, events and webinars from the Consumer Information programme

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The 20th MAC Meeting of the Consumer Information Programme took place online on March 24 and 25.

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The Consumer Information Programme launches a video on the Guidelines for Providing Product Sustainability Information

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The adaptation of the Guidelines to the e-commerce sector will offer shopping platforms with a tool to improve how product sustainability information is provided to consumers online.

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Consumer advocacy provides a snapshot into the current consumer experience with product packaging.

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Mandatory ecodesign requirements for textiles and textile products are an essential tool to reduce the environmental impacts of the textiles sector and make the industry circular.

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CCFA presents proposal for low-carbon consumption at China Sustainable Consumption Roundtable to help achieve the carbon peak, carbon neutral "3060 target”.

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Four case studies from South America, Asia and Europe were developed to showcase how consumer information tools can be used by organisations to address product lifetime extension.

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United Nations Environment Programme (UNEP) and the Global Ecolabelling Network will develop an updated ecolabelling handbook and training programme to improve the understanding of the ecolabelling concept, policies, and operational set-up for all...

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During this Consumer Information Programme workshop held on the 14 September 2021 participants discussed opportunities and solutions to drive sustainable consumption in Latin America and the Caribbean.

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The 22nd MAC Meeting of the Consumer Information Programme took place online on 28 September.

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The large Indonesian supermarket chain SuperIndo launches its first sustainable RSPO certified cooking oil.

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UNEP and WWF have joined forces to support the development of effective food sustainability information tools, by documenting and disseminating best practices in communicating the sustainability credentials of food products to consumers.