Kellogg advances its sustainable growing efforts.
When it comes to agriculture, ‘sustainable’ is definitely a buzzword in today’s food industry. But it’s much more than that for Kellogg. We’ve long valued corporate responsibility and we’re now putting solid goals in place to make sure our healthy cereals are helping to keep the environment healthy as well.
“We’re working to define what sustainability means to us, what it means to demonstrate continuous improvement to achieve responsible sourcing,” said Diane Holdorf, Kellogg Chief Sustainability Officer. “So in 2014 we announced expanded sustainability commitments in the areas of natural resource conservation.”
In 2014, Kellogg also pledged to responsibly source ten priority global ingredients by 2020 – things like corn, wheat, rice, potatoes, sugar (beet and cane), cocoa, palm oil, fruits (berries, raisins/sultanas) and vanilla. We’ll be measuring continuous improvement for both environmental and social indicators, and will also provide resources and education to some of our key agricultural suppliers, millers and farmers – helping to improve sustainable agriculture practices while also supporting yields, such as optimized water usage and improved soil health.
We’re also looking at the bigger picture, finding ways to conserve natural resources in the cereal-making process. By 2020, Kellogg aims to reduce energy and greenhouse gas emissions by 15%, and implement water reuse projects in 25% of plants. Waste is also a consideration and strides are being made to increase to 30% the number of plants that send zero waste to landfills.
At the heart of all of these efforts is the simple desire to create a better tomorrow – for both the people who grow the ingredients and the families who enjoy the final product.