"We’re constantly working to meet the changing preferences of our customers, while ensuring we deliver on the
value they expect from KFC. Offering chicken raised without medically important antibiotics is the next step in
that journey. Making this change was complex and took a lot of planning. It required close collaboration with
more than 2,000 farms, most of them family-owned and managed, in more than a dozen U.S. states where they
raise our chickens."
— Kevin Hochman, President and Chief Concept Officer for Kentucky Fried Chicken U.S., on the company’s April announcement that, by the
end of 2018, all chicken purchased by KFC U.S. will be raised without antibiotics important to human medicine.
"Climate change has profound implications for our
company and for the communities where we live and work.
Cutting back on fossil fuels is good for the environment
and good for business, and we are committed to helping
drive positive change. We have the opportunity to play
a leading role in the battle against climate change by
purchasing energy in a more sustainable way."
— AB InBev CEO Carlos Brito, on the company’s announcement in late-March that it plans to secure 100 percent of purchased electricity from
renewable sources by 2025.
"For 150 years, General Mills has been making food people love while also investing in making
the world around us better. We believe that being successful in the marketplace and being a
force for good go hand in hand. We are proud of the bold actions we have taken to advance
sustainability, make innovative nutritional advances to our food, and provide a positive impact
in our communities for the consumers we serve."
— Ken Powell, Chairman and CEO of General Mills, following the release of the company’s 2017 Global Responsibility Report, which
outlines General Mills’ approach to creating environmental, social and economic value in the countries where it operates.
"Consumer preferences for specialty food products
are growing at double digits, outpacing mainstream
food staples. The products our members create
appeal to consumers looking for authentic tastes
and foods with fewer and cleaner ingredients."
— Phil Kafarakis, President of the Specialty Food Association,
following the April release of SFA’s annual State of the Industry
report, which showed total sales of specialty food and beverages
increased 15 percent between 2014 and 2016.
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