Kellogg sets new sustainability goals

August 15, 2014

Kellogg Co. has announced new sustainability goals including responsible sourcing of its top 10 ingredients by 2020, reducing greenhouse gas emissions from its global supply chain, waste reduction, and low-carbon energy use at its plants.

“This company was founded on the belief that there’s an inherent goodness in grains and that continues to hold true today,” said John Bryant, Kellogg Co. Chairman of the Board and CEO. “We are committed to nourishing families so they can flourish and thrive. Our new sustainability goals will help us do this by delivering high-quality grains in a responsible way that enriches the lives of consumers and agricultural growers around the world.”

Kellogg is announcing new global sustainability commitments in two areas—responsible sourcing and natural resources. As a part of its responsible sourcing goals, Kellogg will:

  • Responsibly source its top 10 ingredients and materials by 2020, and validate compliance across all direct suppliers by 2015.
  • Continue to provide resources and education to key agricultural suppliers, millers, and farmers to help them increase their resilience to climate change; optimize their use of fertilizer inputs; reduce greenhouse gas (GHG) emissions in their agricultural practices; optimize water use and enhance watershed quality; and improve soil health.

As a part of its conserving natural resources goal, Kellogg will:

  • Further reduce energy and greenhouse gas emissions by an additional 15% (per metric ton of food produced) from 2015 performance.
  • Expand use of low-carbon energy in plants by 50% by 2020.
  • Support watershed quality, implement water reuse projects in 25% of plants by 2020, and further reduce water use by an additional 15% (per metric ton of food produced) from 2015 performance.
  • Increase to 30% the number of plants sending zero waste to landfill by 2016.
  • Ensure that 100% of timber-based packaging continues to be either recycled or from certified sustainable sources, while implementing resource-efficient packaging, as measured by improved performance for recycled content, recyclability, and food-to-package ratios.

Press release