All along our value chain, Kellogg is reducing food loss and organic waste, which includes animal feed, to ensure that as much food as possible goes to feeding people. Following are some of the ways we’ve contributed:
- In Mexico, Kellogg partnered with the Mexico Food Bank Network to rescue fruits and vegetables from agricultural lands to provide people with more than 35 million servings of fresh fruits and vegetables that were at risk of being lost but able to be consumed.
- In the U.S., we’re making a concerted effort to use “perfectly imperfect” apples, strawberries and other fruits in the filling for several foods, including Kellogg’s Nutri-Grain® bars and Pop-Tarts®. Although not the first choice for supermarket shoppers, these fruits are every bit as wholesome and delicious.
- Around the world, we also donate foods that are acceptable to eat but unsaleable due to underweight quantities and less-than-perfect packaging.
- In the U.S., we’ve standardized our labels to “BEST if used by,” to help people understand how to best reduce food waste.
- Globally, we continue to move to resealable packaging that also helps reduce food waste.
- In Europe, we conducted a study on food waste at breakfast in Italy and Spain to help people understand how to reduce food waste at home.
- In all our facilities, we’ve prioritized improving production processes and modifying equipment to reduced food waste.
During our first-generation sustainability commitments, from 2005 – 2015, Kellogg reduced waste to landfill by 62%. In 2016, we were one of the first companies to join a group of global leaders from government, business, research and farming communities committed to working together to meaningfully reduce food loss and waste by 2030. This group, Champions 12.3, is named for U.N. SDG target 12.3 that calls for “cutting in half per capita global food waste at the retail and consumer level, and reducing food losses along production and supply chains (including post-harvest losses) by 2030.”
 Kellogg has adopted the Consumer Goods Forum’s definition of food waste: food and/or associated inedible parts removed from the food supply chain and sent to disposal (landfill, draining or incineration without energy recovery).
 Per metric tonne of food produced.