Baking & Snack - October 2017 - 44

SOCIAL RESPONSIBILITY

"Employees become the conduit to amplify your
messages and values. Not only do they live the mission
and values every day, but they also become the litmus
test for your brand both internally and with the public,"
Ms. Pham said. "Engaged employees who communicate
passionately with stakeholders and consumers about
your organization's values speak volumes for the authenticity of your company."

Connecting to the community

Two Campbell employees
cook warm meals for a food
shelter during the annual
Make A Difference Week.

The world's largest baking companies can make a huge
impact in their local communities Doing so gives them
firm footing to then build a far-reaching social responsibility program.
According to a 2016 report by Mintel, "Perceptions of
Companies that Support Charities/Non-profits," 37% of
adults said they would be more likely to purchase products from companies that donate to charities. The study
also showed 43% of consumers thought businesses can
make a positive impact on people's lives and benefit the
local community when they give back. By creating a
connection to local, national or international charitable
organizations, consumers feel they are making a difference when they purchase a product.
At Campbell, the company encourages year-round volunteerism through its Dollars for Doers program. The company tracked more than 12,000 US volunteer hours in fiscal
year 2016. For every 25 hours an employee volunteered, the
partner nonprofit received a $500 grant. In 2016, 93 Dollars
for Doers grants were awarded totaling $159,500.

Campbell also hosts an annual week of service -
Make A Difference Week - when employees come together to help local communities. Last year, more than
3,700 workers from 17 US locations participated in 110
projects focused on building healthy communities and
driving food access.
Campbell aligns its CSR programs with its culture.
While the company promotes better-for-you ingredients
in its food, it also works with local communities to feed
the hungry and enhance access to healthy foods. Ms.
Maltenfort said Campbell's defines CSR and sustainability as advancing global nutrition and wellness, helping
build a more sustainable environment and honoring
Campbell's role in society as a food producer.
"We live this ideal through various programs that
touch our communities," Ms. Maltenfort said. "Our employees volunteer in various ways across communities
where we operate, and our Healthy Communities program works to address food security and nutrition."
At Clif, volunteerism is not only encouraged but also
expected. Recent projects include an effort in Twin Falls
to build and maintain the city's regional recreational
trails. At its Indianapolis bakery, employees host an
annual pack-a-thon in which they put together meals for
underserved members of the community. This year, they
assembled more than 1 million meals during the roundthe-clock, one-day event.
"We encourage our employees to volunteer in the
community on company time," Ms. Pham said. Clif will
have committed to 14,560 hours (equivalent to seven

Campbell Soup Co.

"Investments in
CSR activities
positively influence
corporate culture
to attract and retain
talent and also help
in tracing supply
chains to mitigate
environmental and
social risks."
Megan Maltenfort,
Campbell Soup Co.

44 Baking & Snack October 2017 / www.bakingandsnack.com


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Baking & Snack - October 2017

Table of Contents for the Digital Edition of Baking & Snack - October 2017

Baking & Snack - October 2017
Contents
Contents
Editorial - Transcending gender and generation
Newsfront - Bimbo to invest $129 million in distribution center
BEMA-U graduates first Transformational Leadership class
Blue Diamond adds new production line
Bartsch heads new VMI subsidiary for North America
Handtmann opens new Customer Center
Bühler acquires The Haas Group
ADM and Mayo Clinic to develop nutrient prediction model
People/In Brief
Managing Recalls - A long road
Bars Without Borders
Workforce sustainability through equipment reliability
Building for bars below sea level
The VSI name change
Protein-base is the wave of the future
Social Responsibility - Corporate for a Cause
Dairy - Got Protein?
Going beyond protein
Sugar Reduction - Bittersweet Cut Backs
Solutions of the past
Ingredient App - Rising Above
Pretzel Technology - Stuffed (NOT) to the Gills
Uplifting sanitation standards
Embracing change and innovation
Mixers - Living the Long Life
Establishing the correct skill set
Wrappers - Keep it Simple
Delivery Vehicles - Navigating the Concrete Jungle
SANITATION STRATEGIES - A thin line
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2017 - Baking & Snack - October 2017
Baking & Snack - October 2017 - Baking & Snack - October 2017
Baking & Snack - October 2017 - 2
Baking & Snack - October 2017 - 3
Baking & Snack - October 2017 - 4
Baking & Snack - October 2017 - 5
Baking & Snack - October 2017 - 6
Baking & Snack - October 2017 - 7
Baking & Snack - October 2017 - 8
Baking & Snack - October 2017 - Contents
Baking & Snack - October 2017 - 10
Baking & Snack - October 2017 - Contents
Baking & Snack - October 2017 - Editorial - Transcending gender and generation
Baking & Snack - October 2017 - 13
Baking & Snack - October 2017 - Blue Diamond adds new production line
Baking & Snack - October 2017 - 15
Baking & Snack - October 2017 - ADM and Mayo Clinic to develop nutrient prediction model
Baking & Snack - October 2017 - People/In Brief
Baking & Snack - October 2017 - 18
Baking & Snack - October 2017 - Managing Recalls - A long road
Baking & Snack - October 2017 - 20
Baking & Snack - October 2017 - 21
Baking & Snack - October 2017 - 22
Baking & Snack - October 2017 - 23
Baking & Snack - October 2017 - Bars Without Borders
Baking & Snack - October 2017 - 25
Baking & Snack - October 2017 - Workforce sustainability through equipment reliability
Baking & Snack - October 2017 - 27
Baking & Snack - October 2017 - 28
Baking & Snack - October 2017 - 29
Baking & Snack - October 2017 - 30
Baking & Snack - October 2017 - 31
Baking & Snack - October 2017 - Building for bars below sea level
Baking & Snack - October 2017 - 33
Baking & Snack - October 2017 - 34
Baking & Snack - October 2017 - 35
Baking & Snack - October 2017 - The VSI name change
Baking & Snack - October 2017 - 37
Baking & Snack - October 2017 - 38
Baking & Snack - October 2017 - Protein-base is the wave of the future
Baking & Snack - October 2017 - 40
Baking & Snack - October 2017 - Social Responsibility - Corporate for a Cause
Baking & Snack - October 2017 - 42
Baking & Snack - October 2017 - 43
Baking & Snack - October 2017 - 44
Baking & Snack - October 2017 - 45
Baking & Snack - October 2017 - 46
Baking & Snack - October 2017 - 47
Baking & Snack - October 2017 - 48
Baking & Snack - October 2017 - Dairy - Got Protein?
Baking & Snack - October 2017 - 50
Baking & Snack - October 2017 - 51
Baking & Snack - October 2017 - Going beyond protein
Baking & Snack - October 2017 - 53
Baking & Snack - October 2017 - 54
Baking & Snack - October 2017 - 55
Baking & Snack - October 2017 - 56
Baking & Snack - October 2017 - Sugar Reduction - Bittersweet Cut Backs
Baking & Snack - October 2017 - 58
Baking & Snack - October 2017 - 59
Baking & Snack - October 2017 - Solutions of the past
Baking & Snack - October 2017 - 61
Baking & Snack - October 2017 - 62
Baking & Snack - October 2017 - 63
Baking & Snack - October 2017 - 64
Baking & Snack - October 2017 - 65
Baking & Snack - October 2017 - 66
Baking & Snack - October 2017 - 67
Baking & Snack - October 2017 - 68
Baking & Snack - October 2017 - Ingredient App - Rising Above
Baking & Snack - October 2017 - 70
Baking & Snack - October 2017 - Pretzel Technology - Stuffed (NOT) to the Gills
Baking & Snack - October 2017 - 72
Baking & Snack - October 2017 - 73
Baking & Snack - October 2017 - Uplifting sanitation standards
Baking & Snack - October 2017 - 75
Baking & Snack - October 2017 - 76
Baking & Snack - October 2017 - 77
Baking & Snack - October 2017 - Embracing change and innovation
Baking & Snack - October 2017 - 79
Baking & Snack - October 2017 - 80
Baking & Snack - October 2017 - Mixers - Living the Long Life
Baking & Snack - October 2017 - 82
Baking & Snack - October 2017 - 83
Baking & Snack - October 2017 - 84
Baking & Snack - October 2017 - 85
Baking & Snack - October 2017 - Establishing the correct skill set
Baking & Snack - October 2017 - 87
Baking & Snack - October 2017 - 88
Baking & Snack - October 2017 - 89
Baking & Snack - October 2017 - 90
Baking & Snack - October 2017 - 91
Baking & Snack - October 2017 - 92
Baking & Snack - October 2017 - Wrappers - Keep it Simple
Baking & Snack - October 2017 - 94
Baking & Snack - October 2017 - 95
Baking & Snack - October 2017 - 96
Baking & Snack - October 2017 - 97
Baking & Snack - October 2017 - 98
Baking & Snack - October 2017 - 99
Baking & Snack - October 2017 - 100
Baking & Snack - October 2017 - Delivery Vehicles - Navigating the Concrete Jungle
Baking & Snack - October 2017 - 102
Baking & Snack - October 2017 - 103
Baking & Snack - October 2017 - 104
Baking & Snack - October 2017 - SANITATION STRATEGIES - A thin line
Baking & Snack - October 2017 - Events
Baking & Snack - October 2017 - 107
Baking & Snack - October 2017 - Ingredients & Formulating
Baking & Snack - October 2017 - 109
Baking & Snack - October 2017 - 110
Baking & Snack - October 2017 - Equipment & Packaging
Baking & Snack - October 2017 - 112
Baking & Snack - October 2017 - 113
Baking & Snack - October 2017 - 114
Baking & Snack - October 2017 - Patents
Baking & Snack - October 2017 - New on the Shelf
Baking & Snack - October 2017 - 117
Baking & Snack - October 2017 - MARKETPLACE
Baking & Snack - October 2017 - 119
Baking & Snack - October 2017 - 120
Baking & Snack - October 2017 - 121
Baking & Snack - October 2017 - 122
Baking & Snack - October 2017 - 123
Baking & Snack - October 2017 - 124
Baking & Snack - October 2017 - 125
Baking & Snack - October 2017 - 126
Baking & Snack - October 2017 - 127
Baking & Snack - October 2017 - 128
Baking & Snack - October 2017 - AD INDEX
Baking & Snack - October 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2017 - 131
Baking & Snack - October 2017 - 132
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