Cascale recently contributed to Schneider Electric Perspectives Day Asia in Hong Kong, convening 150 senior executives from across the consumer goods supply chain to explore practical pathways to net zero.
The quality and safety of the food we eat is in the hands of millions of dedicated and skilled workers at food and beverage companies across the world. The key to maintaining that food quality and safety is ensuring workers have the EHS training, tools and support they need to feel and perform work safely.
To give workers this support, food and beverage companies need to understand the attitudes, motivations and workplace perceptions of their workers. This knowledge and understanding allow you to craft EHS processes and programs that workers can get on board with.
On the Antea Group blog, we share some interesting EHS statistics that food and beverage companies can use to guide their EHS program strategy.
Millennials are leading the change toward a more organic agricultural system, with over 50 percent actively incorporating organic foods in their diet. More broadly, millennials identify sustainability as a priority in what they purchase; in fact, millennials are the most willing of any generation to spend more on items and causes that align with their values. Millennials are using their purchasing power to buy from companies they perceive as environmentally friendly, or committed to social values, or on organic products. Essentially, personal values are increasingly reflected in spending patterns. In 2014, millennials represented 36 percent of the workforce; it will be 46 percent by 2020. The millennial influence on food is evident in the increase in organic, specialty products and local,
Here is a new impact investing platform harnesses technology, social networks, and scale to help investors, institutions and their advisors invest with purpose.
As one of the world’s tropical equatorial nations that produce the raw material for chocolate, the Philippines is experiencing growth as an exporter of chocolate. Not coincidentally, Theo & Philo is growing in the Philippines as well.
Fish and seafood are precious resources to our planet and all who live on it, particularly for the people in some of the poorest countries in the world who rely on healthy fisheries for their primary source of protein.
This is the third in a series about food waste and the social license. You might recall from our first post that the concept of social license is about asking our customers to accept practices in the food experience that reduce waste. So far, we’ve discussed how the concept of the social license can reduce food waste in restaurants. Today we are going to tackle catering – a very complicated and difficult beast.
Beginning in 2012 and strengthened in 2014, Nestlé made a significant commitment on farm animal welfare, working with World Animal Protection, a global animal welfare organization and SGS, an independent auditor based in Switzerland, to assess our suppliers against specific commitments.
Our agricultural suppliers, particularly those in California, are acutely aware of the importance of sound water management and innovating in the face of water scarcity. When it comes to growing feed for his cows, dairy farmer Mike De Jager was an early adopter of technology that reduces water consumption.
Water is vital to our operations, used for washing and processing raw materials, cooling and cleaning equipment, hygiene and our bottled water business. We continue to reduce, reuse and recycle water across our business through water-saving innovations and technologies. Altogether, our U.S. factories are withdrawing 10% less water per ton of product than they did five years ago.
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