Food Business News - February 2, 2021 - 7

EDITORIAL STAFF
Editor-in-Chief
L. Joshua Sosland
Editor
Keith Nunes
Executive Editor
Eric J. Schroeder

FROM THE EDITOR

Carbon footprint labeling as
point of differentiation

Managing Editor
Monica Watrous
Senior Editors, Markets
Jay S. Sjerven
Ron Sterk
Senior Editor
Jeff Gelski
Associate Editor, Markets
Matt Noltemeyer
Digital Media Editor
Rebekah Schouten
Digital Associate Editor
Sam Danley
Contributing Editor
Donna Berry
Markets, Graphic Designer,
Purchasing Seminar Coordinator
Christina Sullivan

PUBLISHING STAFF
Publisher
Mike Gude
Associate Publishers
David DePaul
Bruce Webster
Matt O'Shea
Sales Associate
Tom Huppe
Director of Audience Development
Michael Barbee
Audience Development Analyst
Dustin Pickman
Audience Database Specialist
Lindsey Sheridan
Audience Development Coordinator
Carlea Schuler
Director of Digital Media
Jon Hall
Digital Advertising Manager
Carrie Fluegge
Advertising Manager
Nora Wages
Advertising Coordinator
Annie Fournier
Design Services Manager
Elisabeth Spillman
Production Specialist
Marj Potts
Senior Design Consultant
Becky White
Promotions Manager
Jim White
Promotions Media Designer
Abby Chronister
Sales Coordinator
Whitney Hartman

CORPORATE
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
Chief Financial and
Administrative Officer
Staci Greco
Chief Operating Officer
and Executive Editor
Meyer Sosland
Chief Marketing Officer
Jim Saladin

February 2, 2021

FOOD AND BEVERAGE MANUFACTURERS
are starting to capitalize on consumer interest
in environmentally sustainable products by
identifying an item's carbon footprint on labels.
As consumer concern about climate change
and sustainability continues to escalate, a product's carbon footprint may become an important point of differentiation in the future.
Maple Leaf Foods, Inc., Toronto, said it
achieved carbon neutrality in 2019 and labels
its Maple Leaf, Greenfield Natural Meat Co.,
Lightlife and Field Roast Grain Meat Co. brands
as " carbon zero. " The logo may be found on the
front of all product packaging. Other food companies that have or are exploring the addition
of carbon labels to products include Unilever,
Upfield Group, Mondelez International, Quorn
Foods and Oatly.
In July, Upfield, the manufacturer of
such brands as Country Crock, I Can't Believe
It's Not Butter and Imperial, said it plans to
have labels sharing the climate impact of the
company's products on 100 million packs by
the end of 2021.
" Where we make environmental claims,
they will be based on lifecycle assessments
completed by external experts according to recognized industry standards, " the company said.
The London-based market researcher
GlobalData said sustainability and reducing
environmental impact are becoming ever more
critical to consumers' perceptions of brands.
Citing research it released in December 2020,
GlobalData said 41% of European consumers
consider a reduced environmental footprint
to be more important now than before the
pandemic. In addition, 42% of European consumers said the COVID-19 pandemic has made
ethical or sustainable production methods
more important to them.
" Brands shouldn't dismiss the issue of
CO2 emissions, " said Ryan Whittaker, consumer analyst at GlobalData. " While Gen Xers
and millennials worldwide reported the most
interest in products that lower environmental
footprints in the wake of the pandemic, it has
grown as a priority for all age groups. "
To illustrate his point, Mr. Whittaker used
NoCoe, a snack product manufactured and

marketed in France by Mondelez International's
SnackFutures unit, as an example. The cracker
brand is clean label and carbon neutral. Manufactured with more than 80% local ingredients
and production, it has a shorter, more sustainable supply chain, according to the company.
" SnackFutures has designed this product
to translate climate change into something
with a real physical presence, something that

Sixty percent of US
consumers view climate
change as a major threat
to the well-being of the
United States.
empowers consumers to be able to proactively
contribute toward environmental protection:
by choosing products with sustainable, shorter
supply chains and carbon neutrality credentials, " Mr. Whittaker said.
While climate change remains a polarizing topic in the United States, consumer
perceptions are shifting. Research done by
the Pew Research Center in May 2020 found
60% of US consumers view climate change as
a major threat to the well-being of the United
States, as high a share of people taking this
view as in any Pew Research Center survey
going back to 2009.
The added cost of production associated
with reducing a company's carbon footprint may
be a barrier to adoption. But as concern about
climate change continues to trend upward, more
consumers will seek to
act. Products featuring a
low-carbon or carbon neutral claim as an attribute
may find a customer base
eager to do its part for the
environment. FBN
Keith Nunes
knunes@sosland.com

We're eager to receive your feedback:
Email editor@sosland.com or write to us at:
Food Business News, 4801 Main Street, Suite 650, Kansas City, Mo, 64112
Food Business News

7



Food Business News - February 2, 2021

Table of Contents for the Digital Edition of Food Business News - February 2, 2021

Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 1
Food Business News - February 2, 2021 - 2
Food Business News - February 2, 2021 - 3
Food Business News - February 2, 2021 - 4
Food Business News - February 2, 2021 - 5
Food Business News - February 2, 2021 - 6
Food Business News - February 2, 2021 - 7
Food Business News - February 2, 2021 - 8
Food Business News - February 2, 2021 - 9
Food Business News - February 2, 2021 - 10
Food Business News - February 2, 2021 - 11
Food Business News - February 2, 2021 - 12
Food Business News - February 2, 2021 - 13
Food Business News - February 2, 2021 - 14
Food Business News - February 2, 2021 - 15
Food Business News - February 2, 2021 - 16
Food Business News - February 2, 2021 - 17
Food Business News - February 2, 2021 - 18
Food Business News - February 2, 2021 - 19
Food Business News - February 2, 2021 - 20
Food Business News - February 2, 2021 - 21
Food Business News - February 2, 2021 - 22
Food Business News - February 2, 2021 - 23
Food Business News - February 2, 2021 - 24
Food Business News - February 2, 2021 - 25
Food Business News - February 2, 2021 - 26
Food Business News - February 2, 2021 - 27
Food Business News - February 2, 2021 - 28
Food Business News - February 2, 2021 - 29
Food Business News - February 2, 2021 - 30
Food Business News - February 2, 2021 - 31
Food Business News - February 2, 2021 - 32
Food Business News - February 2, 2021 - 33
Food Business News - February 2, 2021 - 34
Food Business News - February 2, 2021 - 35
Food Business News - February 2, 2021 - 36
Food Business News - February 2, 2021 - 37
Food Business News - February 2, 2021 - 38
Food Business News - February 2, 2021 - 39
Food Business News - February 2, 2021 - 40
Food Business News - February 2, 2021 - 41
Food Business News - February 2, 2021 - 42
Food Business News - February 2, 2021 - 43
Food Business News - February 2, 2021 - 44
Food Business News - February 2, 2021 - 45
Food Business News - February 2, 2021 - 46
Food Business News - February 2, 2021 - 47
Food Business News - February 2, 2021 - 48
Food Business News - February 2, 2021 - 49
Food Business News - February 2, 2021 - 50
Food Business News - February 2, 2021 - 51
Food Business News - February 2, 2021 - 52
Food Business News - February 2, 2021 - 53
Food Business News - February 2, 2021 - 54
Food Business News - February 2, 2021 - 55
Food Business News - February 2, 2021 - 56
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