4 MIN READ

7-17-2024

Beyond Profits: CSR Initiatives Making a Difference in Food Sustainability

Alex Schulze , CEO/Co-Founder

Beyond Profits: CSR Initiatives Making a Difference in Food Sustainability

The environmental footprint of the food industry is massive. Food production alone contributes to 26% of global greenhouse gas emissions, playing a major role in climate change. Agriculture uses 70% of global freshwater and causes 78% of ocean and freshwater eutrophication, i.e., the pollution of waterways with nutrient-rich runoff. Greenhouse gas emissions are generated throughout the food production cycle, from agriculture and transportation to processing, storage, and waste management. Each stage of the food industry system impacts the environment, raising serious concerns about pollution and sustainability.

For food systems to be sustainable, they need to not just be economically viable and socially beneficial, but must also have a positive or neutral impact on the environment. Producing food sustainably involves protecting the environment, using natural resources efficiently, reducing packaging and transportation, supporting farmers, and improving the quality of life in food-producing communities. Some companies such as Chipotle and Kellogg’s are leading the way with their CSR initiatives, addressing the negative impacts of food production at various stages of the cycle.

Chipotle

Chipotle’s sustainability practices have been deeply embedded in their founding principles even before CSR or ESG initiatives became widespread. The company has adopted several impactful initiatives towards its goal of cutting greenhouse gas emissions in half by 2030.

Launched in 2015, their Local Grower Support Initiative promotes eco-friendly growing methods by providing small and medium-sized farmers with training and financial assistance to help them meet food safety standards and promote sustainable agriculture. Such sustainable sourcing not only ensures long-term farming viability, but also supports local economies.

Chipotle’s minimizes the amount of virgin materials used, and 74% of their packaging is fiber-based for which they obtain credible third-party certifications. 78% of guest-facing packaging is designed to be recyclable, reusable, or compostable; they use tin foil wrap, recycled paper for carry-out bags, and bamboo and bagasse for bowls instead of plastic containers.

Additionally, their food donation Harvest Program, initiated in 2020, ensures that 100% of new restaurant openings participate in donating excess food to local communities. Building on these efforts, in 2023 the company announced its ‘responsible restaurant design’ featuring all-electric equipment, rooftop solar panels, and energy-efficient systems to reduce greenhouse gas emissions and maximize energy efficiency.

Kellogg’s

Kellogg’s, a global cereal brand, has implemented extensive food sustainability initiatives through its Better Days program, which aims to nourish 1 billion people, feed 375 million in need, and support 1 million farmers by 2030.

The company has achieved a 31.1% reduction in greenhouse gas emissions since 2015, with a goal of 45% by 2030, and plans to transition to 100% renewable electricity by 2050. To reduce water usage, Kellogg’s implemented reverse osmosis technology to filter and reuse water in their manufacturing processes. Since 2015, water use has reduced by over 8% across their snack facilities in Europe.

In terms of packaging, Kellogg’s goal is to use 100% reusable, recyclable or compostable packaging by the end of 2025. All of the timber-based packaging they use is either recycled or certified as sustainably sourced. They have also switched to using compostable and paper food-service products in all of their plants and offices globally, “fully eliminating all remaining single-use foam and plastic serviceware, plastic straws and plastic water bottles.” They are also working with their suppliers to identify packaging designs that minimize their supply chain waste.

For food waste reduction, Kellogg’s has adopted various contextual initiatives across their international operations. Through the Kellogg's Postharvest Loss Reduction Program, the company is providing training in India, Bangladesh, South Africa, Thailand, the Philippines and other countries on improved farming and storage practices. Over a three-year collaboration with ACDI/VOCA, a global non-profit organization, smallholder date farmers in Egypt reduced postharvest losses by 58%. In 2019, Kellogg partnered with the Mexico Food Bank Network to collect more than 35 million servings of fruits and vegetables to feed people facing hunger versus ending up in the landfill.

These initiatives by both Chipotle and Kellogg’s highlight the significant strides companies are making towards a more sustainable food system, proving that profitability and environmental responsibility can go hand-in-hand.