Weekly Roundup: Nestlé tackles deforestation, Plant-based BBQ food sales soar in UK

24 Jul 2020 --- This week in sustainability news, Nestlé partnered with the government of Côte d’Ivoire to protect and restore the Cavally forest reservation. Starbucks joined the “Transform to Net Zero” initiative, and Hain Celestial completed its sale of Danival. BASF invested in technology company SmartAHC, a specialist in artificial intelligence (AI) for animal husbandry. High-end UK retailer Waitrose revealed it expects its “most significant summer ever,” for vegan BBQs in Britain.

In brief: Sustainability 
Nestlé has partnered with the Ministry of Water and Forests of Côte d'Ivoire to protect and restore the Cavally forest reserve and enhance local communities' resilience. The company's CHF 2.5 million (US$2.7 million) investment will finance efforts to end deforestation within the forest reserve and restore degraded forests. It will also support transition pathways for farmers currently producing in the reserve and promote regenerative agriculture for areas around the reserve. Cavally forest reserve is one of 234 classified forests in Côte d'Ivoire, a biodiversity hotspot under threat due to deforestation.

Starbucks has joined the “Transform to Net Zero” initiative as a founding member. Starbucks has joined the “Transform to Net Zero” initiative as a founding member. With nine founding members, the Initiative’s objective is to accelerate the transition to a net-zero global economy no later than 2050. “Starbucks aspires to be a resource-positive company by building on our long history in sustainability,” says Kevin Johnson, Starbucks President and CEO. 

In brief: Business
Hain Celestial has completed the divestiture of Danival to a subsidiary of Wessanen. Details of the transaction have not been disclosed. “This transaction helps to further our brand portfolio simplification journey as we continue to improve our margins and cash flow to fuel long term sustainable growth and profitability,” says Mark Schiller, Hain Celestial's President and CEO. 

Flowers Foods, the producer of Nature's Own, Dave's Killer Bread, Wonder, Tastykake, and other bakery foods, has announced organizational structure changes designed to increase focus on brand growth, product innovation and improving cake business operations. The changes include the consolidation of the Company's Fresh Packaged Bread business unit and Specialty/Snacking business unit into a single function responsible for all brands. Mark Courtney, previously President of the Fresh Packaged Bread BU, has been named Chief Brand Officer.

In brief: Appointments & retirements
Ocean Spray’s Board of Directors has elected Tom Hayes as the cooperative’s next President and Chief Executive Officer. Hayes is the former President and CEO of Tyson Foods. At Tyson, Hayes introduced a new corporate brand, purpose, global growth strategy, and sustainability approach. He also led popular consumer brands including Tyson, Jimmy Dean, Hillshire Farm and Ball Park. 

The Board of Directors of Batory Foods has appointed Vince Pinneri to President and member of the Executive Team, effective August 31, 2020. Pinneri will succeed Ron Friedman, who has led the company since 2014 and will remain the Company’s CEO. Pinneri was Executive Vice President of Batory’s Specialty Ingredients business, during which he led the company’s market expansion. 

Mark White has been appointed the new Groceries Code Adjudicator (GCA) for the UK Government. White will take up GCA's role when the current Adjudicator, Christine Tacon, steps down from the role later in the year. In the interim period, White will carry out the role of the Deputy GCA. Tacon has been reappointed for up to six months to provide continuity to the grocery sector through the coronavirus pandemic. 

In brief: Other highlights
BASF Venture Capital is investing in SmartAHC, a leading digitalization solution for pig farming on the Chinese market. SmartAHC was founded in 2014 by graduates of Nanyang Technological University in Singapore. The Shanghai-based start-up provides customized digital solutions to increase efficiency throughout the pork value chain. Through digitalization, husbandry operations can optimize labor productivity in the production process. For example, pigs can be easily counted, identified and observed at any point in time during the rearing and fattening process. SmartAHC uses sensors, camera systems and artificial intelligence to collect and analyze various data to predict emerging issues. Pig farmers can, therefore, continuously monitor their animals' condition and take action promptly and efficiently, for example, by selectively administering medication, adjusting the feed, or separating sick animals.Waitrose is introducing a minimum net weight packaging model across its own exclusive label British Blacktail eggs.

Waitrose has seen vegan barbecue food as sales soar by 80 percent during the BBQ season. The retailer, which expects to sell more meat-free barbecue products than ever before this summer, has already seen searches for “Vegan BBQ” on Waitrose.com increase by 26 percent in the last month. This, coupled with the increase in searches of “Vegetarian BBQ” by 32 percent, highlights the significant and continued rise in the UK’s appetite for plant-based produce. As consumers prepare to enjoy a spell of good weather, searches for “Vegan BBQ sauce” alone saw a 300 percent increase. 

Having become the first supermarket to sell “teenage” pullet eggs, Waitrose is also introducing a minimum net weight packaging model across its own exclusive label British Blacktail eggs – a move that the supermarket estimates will provide up to half a million additional eggs onto its shelves every year. Traditionally, egg sizing is regulated by weight bands. The majority of retailers sell mainly medium or large eggs, with farmers having to send smaller eggs that don’t make the grade to the catering industry. But by introducing new combined weight packs, Waitrose will now be able to use a mix of small, medium and large eggs, making better use of every egg produced in its supply chain and boosting availability even further. 

By Elizabeth Green

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