The Latest News From Leading Brands

Corporate and nonprofit news distributed by 3BL, including press releases, op/eds, multimedia, and the full range of stories that shape reputation.

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Philanthropy
Philanthropy
Carnival Cruise Line Hosts Build-A-Bear Day of Fun For 100 Kids from Boys & Girls Club Aboard Carnival Magic in Port Carnival
Carnival Cruise Line hosted a Build-A-Bear Workshop event that provided more than 100 kids from Brevard, Fla.-area Boys & Girls Clubs with a day of fun aboard the Carnival Magic in Port Canaveral, Fla.
Carnival Corporation
Responsible Production & the Circular Economy
Responsible Production & the Circular Economy
Food for Thought: JetBlue Partners With Innovative Food and Beverage Brands Merging Product With Purpose
It is no secret that airlines haven’t traditionally been associated with fresh and responsible foods. That is one of the many reasons it’s such an appealing area to work on within the sustainability department of an airline. Food has become a way for people to express and act on their social engagement and personal lifestyle. As the customer, just because you bought an airplane ticket doesn’t mean you suddenly want junk food or have stopped caring about your food preferences.
CSRwire
Philanthropy
Philanthropy
100 Advocates Join The Poverty Is Unnecessary Project
The Poverty Is Unnecessary Project includes Poverty Is Unnecessary Fund members donating $325,000 to alleviate global poverty and the Poverty Is Unnecessary Benefit & Live Auction to celebrate the impact of this work by Whole Planet Foundation and its supporters.
Whole Foods Market Foundation
Environment
Environment
Stewart Leeth Of Smithfield Foods Joins GHI Board
Global Harvest Initiative welcomes new member company, Smithfield Foods, Inc., and Stewart Leeth, Smithfield Vice President of Regulatory Affairs and Chief Sustainability Officer, to board membership. In this interview for the Harvest 2050 blog, Stewart describes how he became involved in agriculture, as well as Smithfield’s commitments to sustainability and reducing hunger.
Smithfield Foods
Health & Healthcare
Health & Healthcare
What Every Chef Knows & Every Business Needs to Learn
Each year a third of the world’s food is wasted, along with the resources used to produce and transport it, according to the United Nations. Considering our already overburdened environment, reduction is an obvious and immediate priority.

Our individual actions can make a dent in the problem, no doubt. Consumers are responsible for 43% of food loss and waste along the food supply chain. Meal planning, freezing leftovers and other simple steps to reduce waste are good, cost-saving habits for us all.

The business community, however, can make a bigger dent more quickly by embracing its own new habits and influencing consumer behavior.
Sodexo, Inc.

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