Category Archives: Kitchen, Food & Catering

Values Add Value to Food Buys, From Whole Foods to McDonald’s

“Values matter.” That’s the slogan that Whole Foods has chosen for its first national brand marketing campaign. The message is, Whole Foods provides value to its customers through the values the company uses to select the food products on its shelves. That is, values for money in shopping for groceries is as important as bargain pricing, which Whole Foods is not known for.

The company believes that consumers will find that value in the increased information it provides about where the food comes from, and how it was grown, raised, and made. Whole Foods is serious about getting out this message. The campaign’s budget is estimated at between fifteen and twenty million dollars. It’s the latest example of what Madison Avenue calls variously “conscious capitalism,” “cause marketing,” and “purpose marketing.” Continue reading

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Free Webinar: Managing Food Waste

The U.S. Chamber of Commerce Foundation Corporate Citizenship Center is hosting the Best Practices and Solutions for Addressing Food Waste Webinar, in partnership with The Dow Chemical Company, City of Phoenix, U.S. Environmental Protection Agency, and the Houston Advanced Research Center. Attendees will learn more about the food waste challenge, and explore how cities, government, and businesses are leveraging partnerships, technology, innovation and other strategies to eliminate food waste.

Food waste is a huge issue. Around one-third of edible food produced globally each year – 1.3 billion tons – is lost or wasted. In the U.S. alone approximately 40% of food, or 36 million tons worth $162 billion, goes to waste annually. Every time food is wasted the embedded water, energy, and other resources that went into making that food is also wasted. The main causes of food waste are numerous – including overproduction, packaging and product damage, inadequate storage, and excess portions prepared – and occurs throughout the entire food chain, from farmers to the food industry to retailers to end consumers. Given that the world will need to increase food production by 70% to keep pace with population growth, 870 million people are starving, and industry cannot afford to lose up to 40% of production, we need new and innovative approaches to address food waste going forward. This includes recognizing food waste as a recoverable and valuable resource that can save money, create new lines of business, stimulate the economy, improve community health and well-being, and reduce negative environmental impacts.

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