When it comes to sustainability, it’s not just about waste management, energy conservation and preserving the environment for future generations. Rather, the multifaceted approach being taken by food businesses such as Aryzta, Campbell Soup Co. and Clif Bar & Co. encompasses broader initiatives that touch on almost every aspect of their businesses.
That was the message presented by Tracie Sheehan, chief health, quality and sustainability officer at Aryzta; Sravani Janga, project engineer — environmental global engineering, Campbell Soup; and Elysa Hammond, director, environmental stewardship at Clif Bar during the recent 2017 BEMA Summit.
Ms. Sheehan pointed out how all of the foods under Aryzta’s La Brea Bakery brand have become non-G.M.O. certified. At Clif Bar, Ms. Hammond explained how the company’s sustainability efforts have evolved since it began producing in Indianapolis and at its new bakery in Twin Falls, Idaho. She described how the company challenges its vendors and suppliers to evaluate projects and proposals according to a five-tier bottom line that includes a sustainability matrix based on its business, brands, people, communities and planet.
Kerwin Brown, BEMA’s president and chief executive officer, asked how the panelists drive their passion for sustainability throughout their companies and supply chains.
Ms. Sheehan stressed that the core objective need not only be sustainable but also attainable.
“You want to make sure you are establishing goals that are achievable on a year’s basis — not just something that’s way out there,” she said.
Ms. Hammond also challenged BEMA to incorporate sustainability into its mission statement to provide its members with a competitive edge while doing something that’s beneficial to their businesses, communities and the world around them. That’s something that everyone is thinking about these days.