ConAgra Foods Inc., Omaha, Neb., said it recognized several of its internal groups and operations for sustainable business practices, waste elimination and resource conservation.
Seventy-percent of U.S. consumers are motivated to buy products that are better for the environment but only 40 percent are willing to pay more for those products.
With many Americans commemorating April 22 as "Earth Day," Rich Products' Consumer Brands Division, St. Simons, Island, Ga., turned up the volume on the importance of sustainable seafood.
Perdue Inc., Salisbury, Md., and the Center for the Inland Bays (CIB) is highlighted as a case example in the Global Environmental Management Initiative and the Environmental Defense Fund's "Guide to Successful Corporation/NGO Partnerships."
The term “sustainability” is heard
in boardrooms everywhere these days because it is a concept that embraces both
environmental and bottom-line business concerns.
Campbell Soup Co., Camden, N.J., has begun inviting scientists, entrepreneurs and inventors to submit ideas to a new Web site called “Campbell’s Ideas for Innovation.
Refrigerated and frozen food processors developing green and/or sustainable products now can tap into analytic research from the Natural Marketing Institute (NMI), Harleysville, Pa.
Eighteen food and beverage facility professionals at Stellar, a design, engineering, construction and mechanical services firm, have achieved LEED accreditation.
Nestle Prepared Foods’ plant in Jonesboro, Ark., is one busy place. With nearly 600 employees working up to seven days a week, this 325,000-square-foot operation produces as many as 50 different frozen entrees.
It’s one thing to start off a new year thinking about ways to reduce your waistline or cholesterol. But have you given any thought to reducing your carbon footprint?
Several global CPG companies are trying to answer that question.