By: Chris Vasil
Reducing Food Loss & Waste
Food manufacturers like Kellogg K , have an important role to play in this issue, and we have committed to reducing food waste within our manufacturing facilities. From 2005-2016, we cut our landfill waste by 68 percent, and now aim to reduce total waste in our facilities by 15 percent per metric tonne produced by 2020.
Partnerships are crucial to long-term progress. We are proud to say that Kellogg was one of the first U.S.-based companies to join the global coalition, Champions 12.3, and become a Food Loss and Waste 2030 Champion, with a commitment to cutting food loss and waste by 50% by the year 2030.
Along with other food companies, Kellogg K , is also working to standardize food date labels (the "sell-by" date is not a "spoiled-by" date!), introduce packaging that limits food waste, and educate consumers on conserving food.
Individuals, of course, also play a key role. Shoppers often reject produce with slight blemishes, leading retailers to toss out a shocking one-third of their food. Clever campaigns such as Intermarche's "Inglorious Fruits and Vegetables" are starting to convince shoppers to give imperfect produce a chance.
The Path Forward
These are just some of the more effective approaches we have seen and undertaken as we battle this grave global concern. There is much, much more to do.
Individuals throughout the supply chain--from farmers to local processors to major food companies such as Kellogg--must recognize that their business interests lie in reducing food waste, even if it's difficult in the short term. Partnerships with nonprofit groups such as TechnoServe and Champions 12.3 can light the way, applying both new approaches and institutional knowledge to their work across sectors.
Governments can develop laws, directives, and awareness campaigns to discourage food waste. And we consumers can always freshen up our food practices, starting, for instance, with these tips from the U.S. Department of Agriculture.
Like most complex challenges, reducing post-harvest food loss and food waste will take a long and dedicated effort. But for the health of our people and our planet, it's a fight we can't afford to lose.
Kris Charles is Senior Vice President Global Corporate Affairs, Kellogg Company and William Warshauer is the President and CEO of TechnoServe
Kellogg Company proudly announced that it received a perfect score of 100 percent for the eighth consecutive year on the 2018 Corporate Equality Index (CEI), a national benchmarking survey and report on corporate policies and practices.
Kellogg's® To Open New Permanent Cereal Café In NYC On Dec.7
Building on their first year of success in Times Square, Kellogg's® NYC Café will open the doors of its immersive new brick-and-mortar cereal café and experience on December 7th in NYC's Union Square neighborhood.
The second iteration of the cereal café, located at 31 E 17th St., will be more than just a place to eat. It'll be a destination for foodies and people to chill, create and explore the endless possibilities of cereal all in one place, whether it be for breakfast, lunch or a snack later in the day. The new location will include several new elements (and some more exciting surprises and announcements to come):
• Kitchen: Anchored by an open-concept kitchen where guests can watch as cereal creations are being made, visitors will be able to select items off the menu or create their unique flavorful combos - including a DIY cereal creation station with ingredients fresh from the Union Square farmer's market.
• Menu: The new location will offer a revamped cereal-inspired menu - including some favorites from our original Times Square location and new creations inspired by surprise partners.
• Insta-worthy: The concept was designed and made with the social media enthusiasts at heart, allowing guests to capture the perfect cereal selfie and food photo in one of many areas where cereal and Kellogg's characters vibrantly and colorfully come to life.
"We're excited people can experience cereal in new ways all the time at our permanent location, versus other pop-ups which we've seen can quickly come and go. Whether people stop in for a quick meal or end up spending the afternoon or early evening with us, Kellogg's®NYC Café in Union Square will truly be a home for food exploration—tailored to give everyone endless flavor possibilities when it comes to cereal," said Aleta Chase, Kellogg's® Marketing Director. "We're excited to see how people re-think the possibilities of cereal and how their creations might inspire us to bring new products to life."
Conceptualized by Anthony Rudolf and Sandra Di Capua of Co.create NYC, the experience will be five times the size of the former location, making way for dining, lounging and collaboration spaces where guests can experience cereal during work or play, morning to night.
About Kellogg Company
At Kellogg Company K , they strive to make foods people love. This includes their beloved brands - Kellogg's®, Keebler®, Special K®, Pringles®, Kellogg's Frosted Flakes®, Pop-Tarts®, Kellogg's Corn Flakes®, Rice Krispies®, Cheez-It®, Eggo®, Mini-Wheats® and more - that nourish families so they can flourish and thrive. With 2016 sales of $13 billion and more than 1,600 foods, Kellogg is the world's leading cereal company; second largest producer of crackers and savory snacks; and a leading North American frozen foods company. And they’re a company with a heart and soul, committing to help create 3 billion Better Days by 2025 through their Breakfasts for Better Days global purpose platform. To learn more, visit www.KelloggCompany.com or www.OpenforBreakfast.com and follow them on Twitter @KelloggCompany, YouTube and on their Social K corporate blog.