{"id":1011,"date":"2014-10-10T08:00:30","date_gmt":"2014-10-10T14:00:30","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=1011"},"modified":"2021-04-01T15:24:05","modified_gmt":"2021-04-01T21:24:05","slug":"fbn-sustainability-in-food","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/","title":{"rendered":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry"},"content":{"rendered":"

\"SustainabilityFoodSM\"<\/a>A new report from UL Environment, entitled “The Sustainable Edge\u2122<\/a>,”\u00a0presents compelling data about sustainability as “the new business imperative.”\u00a0According to the report, companies that enact a sustainability strategy reduce operating costs and drive profitability, innovation and new market opportunities. Key to successfully doing so are communicating a sustainability story, obtaining third-party certifications and striving for transparency in product claims.<\/p>\n

What does this new imperative\u00a0mean for the food industry?<\/strong><\/p>\n

The demand for sustainably grown crops and sustainably produced food has never been clearer. Companies involved in current and future food harvesting and production are challenged with demonstrating how they will minimize their impact on the earth. The issues falling under the sustainability banner in consumer\u2019s minds are diverse and can range from poor working conditions to use of child labor, pesticide use, environmental damage, animal welfare, food waste, and even the amount and type of packaging that is used for a product<\/a>.<\/p>\n

Consumers are becoming more vocal about\u00a0their desire to see manufacturers act responsibly toward the future of the planet, sometimes even taking to social media to build momentum. And action groups have aided consumers in vocalizing their desire for companies to change.<\/p>\n

“The Sustainable Edge\u2122<\/a>”\u00a0reports that “55% of consumers across 60 countries say they are willing to pay more for products and services provided by companies committed to positive social and environmental impact.” In the food industry, certain segments, like moms, are willing to pay higher prices for products with demonstrated\u00a0sustainability<\/a>.<\/p>\n

One recent example of sustainability success in the food industry is the addition of The Hershey Company to the Dow Jones Sustainability World Index, as well as to the North America Index. It earned this distinction by\u00a0reducing water usage, waste, and greenhouse gases;\u00a0moving\u00a0toward zero waste landfill facilities; and creating\u00a0the\u00a0Cocoalink program, which aids\u00a0the success of Ghanaian cocoa farmers<\/a>.<\/p>\n

A large challenge food manufacturers face\u00a0is communicating the changes and progress they’ve made to their consumers. Third-party certifications, such as USDA Organic, Fair Trade, Food Alliance or the Marine Stewardship Council, can provide a credible way to reach consumers via packaging and inform them of the practices in place. Some retailers are now increasing their presence in the sustainability market, requiring transparency throughout the product life cycle<\/a>.<\/p>\n

Download “The Sustainable Edge\u2122<\/a>” for more statistics and strategies.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A new report from UL Environment, entitled “The Sustainable Edge\u2122,”\u00a0presents compelling data about sustainability as “the new business imperative.”\u00a0According to the report, companies that enact a sustainability strategy reduce operating costs and drive profitability, innovation and new market opportunities. Key … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":1057,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-1011","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\nSustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center<\/title>\n<meta name=\"description\" content=\"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center\" \/>\n<meta property=\"og:description\" content=\"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2014-10-10T14:00:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T21:24:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"495\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jill Frank\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jill Frank\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/\"},\"author\":{\"name\":\"Jill Frank\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"headline\":\"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry\",\"datePublished\":\"2014-10-10T14:00:30+00:00\",\"dateModified\":\"2021-04-01T21:24:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/\"},\"wordCount\":397,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/10\\\/SustainabilityFBFeatured.jpg\",\"articleSection\":[\"Food, Beverage & Nutrition\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/\",\"name\":\"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/10\\\/SustainabilityFBFeatured.jpg\",\"datePublished\":\"2014-10-10T14:00:30+00:00\",\"dateModified\":\"2021-04-01T21:24:05+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"description\":\"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#primaryimage\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/10\\\/SustainabilityFBFeatured.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2014\\\/10\\\/SustainabilityFBFeatured.jpg\",\"width\":800,\"height\":495},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/1011\\\/fbn-sustainability-in-food\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/ulprospector.ul.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/\",\"name\":\"Prospector Knowledge Center\",\"description\":\"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/ulprospector.ul.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\",\"name\":\"Jill Frank\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"caption\":\"Jill Frank\"},\"description\":\"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center","description":"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/","og_locale":"en_US","og_type":"article","og_title":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center","og_description":"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?","og_url":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/","og_site_name":"Prospector Knowledge Center","article_published_time":"2014-10-10T14:00:30+00:00","article_modified_time":"2021-04-01T21:24:05+00:00","og_image":[{"width":800,"height":495,"url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg","type":"image\/jpeg"}],"author":"Jill Frank","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Jill Frank","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#article","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/"},"author":{"name":"Jill Frank","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"headline":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry","datePublished":"2014-10-10T14:00:30+00:00","dateModified":"2021-04-01T21:24:05+00:00","mainEntityOfPage":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/"},"wordCount":397,"image":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg","articleSection":["Food, Beverage & Nutrition"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/","url":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/","name":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry - Prospector Knowledge Center","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#primaryimage"},"image":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg","datePublished":"2014-10-10T14:00:30+00:00","dateModified":"2021-04-01T21:24:05+00:00","author":{"@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"description":"Sustainability has become the new business imperative according to a report from UL Environment. What does this mean for the food industry?","breadcrumb":{"@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#primaryimage","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/10\/SustainabilityFBFeatured.jpg","width":800,"height":495},{"@type":"BreadcrumbList","@id":"https:\/\/ulprospector.ul.com\/1011\/fbn-sustainability-in-food\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ulprospector.ul.com\/"},{"@type":"ListItem","position":2,"name":"Sustainability \u2013\u00a0Consumer Demand & Challenges in the Food Industry"}]},{"@type":"WebSite","@id":"https:\/\/ulprospector.ul.com\/#website","url":"https:\/\/ulprospector.ul.com\/","name":"Prospector Knowledge Center","description":"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ulprospector.ul.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0","name":"Jill Frank","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","caption":"Jill Frank"},"description":"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.","sameAs":["https:\/\/ulprospector.ul.com"],"url":"https:\/\/ulprospector.ul.com\/author\/jill-frank\/"}]}},"authors":[{"term_id":1254,"user_id":4,"is_guest":0,"slug":"jill-frank","display_name":"Jill Frank","avatar_url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/1011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=1011"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/1011\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/1057"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=1011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=1011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=1011"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=1011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}