Food Politics CSR News

The Power of your Holiday Purchase: Part I

Summary: 

From December 1-31, select Whole Foods Market suppliers are donating a portion of sales to support microlending programs in the U.S. and around the globe through Whole Planet Foundation. Their generous contributions will fund microloans for entrepreneurs, primarily women, giving them the opportunity to lift themselves and their families out of poverty.

Blog

From December 1-31, select Whole Foods Market suppliers are donating a portion of sales to support microlending programs in the U.S. and around the globe through Whole Planet Foundation. Their generous contributions will fund microloans for entrepreneurs, primarily women, giving them the opportunity to lift themselves and their families out of poverty.

Carnival Corporation Pilots Food Waste Bio-Digester Technology to Improve Environmental Compliance

As part of corporate commitment to sustained excellence in environmental compliance, 15 Carnival Corporation ships are testing food waste bio-digester machines, or "steel stomachs," that separate plastics from food waste while naturally breaking down food
Press Release

MIAMI, December 12, 2019 /3BL Media/ - Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest leisure travel company, recently announced it is pilot-testing food waste bio-digester technology to improve environmental compliance and the food waste disposal process on board its ships, and plans to expand the program across its fleet in the near future.

The new innovation in green technology at sea provides a number of benefits, including:

Joining Forces to Protect Human Rights

by Allison Arbib
Blog

In a range of human rights and labor rights due diligence frameworks -- the UN Guiding Principles, the United States Department of Labor Comply Chain, the OECD Due Diligence Guidance for Responsible Business Conduct -- as well as resources like the Responsible Sourcing Tool, companies are urge

Turning Cafeterias Into Classrooms to Fight Food Waste

By Pete Pearson, Senior Director, Food Loss and Waste, World Wildlife Fund
Blog

Every school day when the end-of-lunch bell rings and students return to class, a little something often gets left behind: the remains of their lunch. Maybe their tray was over-filled, maybe they weren’t hungry yet for lunch, maybe they didn’t have enough time to finish everything. Some of what’s left on their tray might be inedible scraps, like a banana peel, but likely some portion of it is still edible food. Whatever the reason, this food ends up in the trash – to the tune of as much as 530,000 tons each school year in the U.S. alone.

“We Are Suffering”: Can Price Increases Alone Save Cocoa Farmers?

By Gesina Beckert
Summary: 

About the Author

My name is Gesina and I work at Fair Trade USA as a Senior Manager developing Brand Partnerships in Packaged Goods with a strong focus on cocoa. This means I am working with companies to help them source Fair Trade Certified™ ingredients and gain the right to place the Fair Trade Certified seal on their products—products that you can then trust were made with care for people and planet. On my recent trip to Côte d’Ivoire, I was lucky to meet several fair trade cocoa farmers, members of their cooperatives, and Fair Trade USA® staff who work full-time in that country. I want to share the stories of two inspiring women I met there: Kakou Micheline and Awa Kabore.

Article

About the Author

My name is Gesina and I work at Fair Trade USA as a Senior Manager developing Brand Partnerships in Packaged Goods with a strong focus on cocoa. This means I am working with companies to help them source Fair Trade Certified™ ingredients and gain the right to place the Fair Trade Certified seal on their products—products that you can then trust were made with care for people and planet. On my recent trip to Côte d’Ivoire, I was lucky to meet several fair trade cocoa farmers, members of their cooperatives, and Fair Trade USA® staff who work full-time in that country. I want to share the stories of two inspiring women I met there: Kakou Micheline and Awa Kabore.

Directions in Sustainability

Key takeaways from the inaugural Small Change, Big Impact Food Summit
Article

By Mary Ladd

Progressive ideas on sustainability came to the fore at the summit, presented in panel discussions by chefs, restaurant owners, nonprofit leaders, retail outlets, foodservice providers and globally recognized food brands.

Our Food Is a Gift From the Planet: A Gift to Be Treasured, Not Wasted

By Mary Jane Melendez | Chief Sustainability & Social Impact Officer; President, General Mills Foundation
Blog

Food has an intrinsic value to feed, nourish, heal, satisfy, and connect us. Food is a universal, human experience to be savored and cherished. It is best enjoyed and experienced when shared with others.

ReFED Accelerates Action to Cut Food Waste in Half by 2030 at 2019 Food Waste Summit

Press Release

SAN FRANCISCO, October 24, 2019 /3BL Media/ — Today, ReFED, the only U.S. nonprofit wholly dedicated to reducing food waste, announced the annual ReFED Food Waste Summit taking place October 28-30, 2019 at METREON in San Francisco.

Investing in Food Security in Mississauga

Blog

Despite living in a place of abundance, visits to food banks are increasing for the residents in Mississauga, Ontario, where General Mills’ Canadian headquarters is located.

Using the learnings from our investment in a few of our other hometown communities of Minneapolis, Minnesota and Buffalo, New York, we’re using an innovative model that aims to enable local know-how and leadership, with the partnership of United Way, to advance and sustain lasting solutions to hunger and lack of food access in Mississauga.

Bold and Broad Action Needed to Ensure Food Is Well Grown and Well Used

By Nicola Dixon | Executive Director of the General Mills Foundation
Article

The daunting facts – 820 million people today remain malnourished and hungry, while one-third of all food produced for human consumption each year is wasted or lost – can leave some with the belief that our global food system is irrevocably broken; imbalanced to such a tragic degree that significant improvement couldn’t possibly be attainable.

Yet that kind of resignation, if left unchecked, poses a dangerous threat to our collective ability to make real and lasting progress.

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