Responsible Production & the Circular Economy

Pizza Hut announced today its commitment to serve chicken raised free of antibiotics important to human medicine (per World Health Organization) by 2022.

This commitment comprises all chicken, including the company’s WingStreet wings, and comes roughly a year after the brand completed the removal of antibiotics important to human medicine from its chicken for pizza. Pizza Hut is the first national pizza company to commit to an antibiotic policy for chicken wings.

About a year from making the switch on its signature product, Pizza Hut announced Tuesday (June 19) a plan to step into a wing category all its own. By 2022, the YUM Brands! chain said it will serve chicken raised free of antibiotics important to human medicine (per World Health Organization). This includes all chicken, including its WingStreet Wings. Just about a year ago, Pizza Hut completed the removal of antibiotics from its chicken for pizza. The move will make it the first pizza company to commit to an antibiotic-free policy for chicken wings, Pizza Hut claims.

The fast-food chain said that the move - part of its No Straws Initiative - will see a reduction of 17.8 metric tonnes of single-use plastics in a year.

P&G has reiterated its commitment to find solutions so that no P&G packaging finds its way to the world’s oceans. This builds on the Company’s leadership efforts in reducing its use of plastics in its packaging, increasing the amount of recycled plastic it is using and helping create the right infrastructures to enable recycling.

The UN Global Compact Bulletin is designed to keep participants up to date on news, actions you can take, resources and events. Participants are encouraged to look to this monthly communication for important information. Please note that actions and events are intended for Global Compact stakeholders, unless otherwise indicated. The Bulletin is published in English, French, Spanish and Chinese.

Dell Inc. released its annual 2020 Legacy of Good update today, continuing the company’s long-term commitment to society, team members and the environment. The report summarizes efforts during fiscal year 2018 (Feb. 4, 2017 – Feb. 2, 2018). The report and corresponding activities are rooted in Dell’s acknowledgement of its responsibility to realize a sustainable and prosperous future.

In a world of finite resources and growing population, the traditional “take-make-dispose” economic model is increasingly unsustainable. As a consequence, companies are feeling pressure from customers, NGOs, regulators, and investors to rethink wasteful linear value chains. The “circular economy” envisions a more regenerative alternative focused on a “refurbish-repair-reuse-recycle” model that has the potential to sustain global growth in the face of increasing resource scarcity.

As head of R&D for a major vegetable seed company, I get to travel around the world to meet with farmers and many other veggie-loving stakeholders from across the food chain. Thanks to events hosted by our seed brands, De Ruiter and Seminis, I’ve had the pleasure of interacting with vegetable suppliers, grocery retailers, restaurateurs, renowned chefs, food writers/bloggers, and other stakeholders. I have also had wonderful opportunities to speak at many culinary or “foodie” events.

Sappi Limited board member and SETS Committee Chair Valli Moosa and Sappi North America’s Chief Business Sustainability Officer Jennifer Miller exchange thoughts on sustainable forestry.

I recently had the opportunity to participate in a workshop on Vertical Farming as a pre-summit event at the World Agri-Tech Innovation Summit in San Francisco. I had the pleasure of joining key leaders from this promising new industry to discuss the role that plant science and technological innovations may play in optimizing yields and delivering valuable products. My message was simple: Partnerships between seed companies and vertical controlled-environment producers, and the application of modern biology tools to create custom germplasm, will be key to enabling these new and exciting production systems, just as they are in today’s most commonly-used fruit and vegetable production systems.