Kellogg’s ‘heart & soul’ efforts detailed in latest Corporate Responsibility report

June 02, 2016
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By Alicia Perdon, Cereal Scientist, Global Breakfast Research & Development

Do you know why Kellogg’s Rice Krispies actually snap, crackle and pop? Do you realize there are certain types and grains of rice that are better for you and for our cereals?

As a cereal scientist, these are the kinds of things I study. My job is to help find the best grains – responsibly sourced and sustainably grown – for use in our foods. Because so much care goes into growing our ingredients and nurturing them from farm to table, the last thing we want is for those efforts to go to waste.

We must help prevent food from going to waste, whether it’s on the farm, at our facilities or in the communities where we live and work. When you consider that nearly one-third of all global food goes to waste1 and almost 800 million people worldwide are malnourished, it’s clear that we have to do our part. Relieving hunger is a passion for us, which led to our global signature cause, Breakfasts for Better Days. Since its inception in 2013, this hunger relief program has provided more than 1.4 billion of servings – more than half of which were breakfast – to families in need around the world.

But our commitment to hunger relief goes beyond food donations and breakfast clubs. We also start at the beginning – the farm. We provide financial support to programs that help farmers reduce their post-harvest losses. These programs help protect their grains so they are the highest quality. With our help, farmers around the world are learning to prevent the loss of grains to pests, insufficient drying techniques, poor harvest practices, poor storage, or other external factors.

Starting this month, experts from Kellogg, myself included, and our partners from the University of Arkansas Rice Processing Program will measure the effects of Climate Smart Agriculture practices to help improve milled rice quality. When higher quality rice arrives at the mill, the farmers, the suppliers and the buyers, like Kellogg, all benefit. And less goes to waste.

Food waste has significant social and environmental impacts. It contributes to global food insecurity, climate change and increased usage of natural resources. It also impacts the bottom line for farmers and vulnerable growers who can’t afford to lose their incomes.

Our passion to reduce food losses and fight hunger is one of many company examples of our heart and soul. We invite you to learn more about our efforts in the 2015 Global Corporate Responsibility Report, now available online. We look forward to your feedback, which can be shared by emailing corporateresponsibility@kellogg.com.

1 http://www.worldfooddayusa.org/food_waste_the_facts

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