Zero Hunger

Long before the terms corporate responsibility, corporate citizenship and the triple bottom line were used, and before annual corporate responsibility reports were commonplace, Hormel Foods was doing its part to make the world a better place.

It was the company’s founder, George A. Hormel, who recognized the importance of protecting the environment and giving back and instilled it in the company’s values.

Beginning September 5, The MGM Resorts Foundation will accept nonprofit grant applications through its online portal until October 13, 2017. Funding will be awarded to local nonprofit agencies that provide services focused on strengthening neighborhoods, strengthening children and providing strength in difficult times.

At the Hormel Foods 125th anniversary celebration last July, Jim Snee, now the company’s president and CEO, invited a special guest onto the stage. Alondra is a tiny 12-year-old girl in tidy long black braids, wearing a traditional embroidered blouse and skirt. It was Alondra’s first time outside of her village of San Jerónimo Chuaxan, Guatemala. During the 2,500-mile trip to Austin, Minnesota, she’d had her first rides on an airplane, elevator and escalator. But Alondra’s journey from her starting point to a world of new possibilities was much longer than that.

Steve MacLaughlin, VP of Data & Analytics at Blackbaud, discusses how data has tranformed social good by removing guesswork.

Preventing food waste and feeding people facing hunger is proving to be easier than ever thanks to Feeding America’s MealConnect application.

Each year, 72 billion pounds of good, safe food ends up in landfills in the U.S., yet people go hungry. With support from General Mills, Feeding America created a technology platform called MealConnect that gives food donors a convenient, free and safe way to reduce waste and connect surplus meals with those facing hunger.

Food waste is prevalent across the globe, but have you ever thought about how much waste might be happening on college campuses?

Americans waste 40 percent of the food that’s produced. And the average college student generates 142 pounds of food waste every year.

These statistics are staggering when nearly 15 percent in the U.S., or 47 million people, live below the poverty line.

The Campus Kitchens Project teams with the General Mills Foundation to prepare healthy meals for the community from perishable food that would otherwise go to waste.

We often think of food insecurity and hunger as something that happens in other countries, or only in the poorest parts of our nation. But the reality is that people are hungry all over the country, including in some of the nation’s wealthiest towns and counties.