Haagen Dazs - General Mills

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Haagen Dazs - General Mills
Häagen-Dazs: Circle of Sustainability
Sustainability is built into every phase of the Häagen-Dazs business –
from our commitment to local sourcing to our resource conservation
efforts to giving back to the community.
Nourishing communities
Every year, Häagen-Dazs employees from
around the world unite in a Global Day of Caring,
where we volunteer for social and environmental
improvement projects with local partners.
Sourcing locally
7
1
Many of our ingredients and packaging
are sourced within 50 kilometers of
our plants, including sugar, cream and
milk, keeping fuel and energy use low.
Promoting sustainability
We are working to convert all of our
ice cream made in Europe to
using 100 percent free-range eggs
from hens, and we lead ethical
sourcing programs for vanilla and
cocoa, helping African farmers earn
more profit, nourish communities and
take better care of the environment.
Conserving resources
2
6
Embracing new technology
We’ve implemented innovative “scoop
showers” in many of our dipping
shops that use up to 70 percent less
water than conventional systems.
We’re also moving to LED lights in
our new and remodelled shops.
5
4
Improving dairy practices
3
Our plant in northern France turns
waste into energy. The plant’s
methanisation and energy
co-generation unit has enabled
it to reduce energy use by more
than 15 percent since 2008.
By improving waste sorting, the
plant decreased waste-to-landfill
by approximately 50 percent.
NEW COLOUR LOGO
delivering pure simplicity
At Häagen-Dazs, our
approach is simple. It starts
with selecting some of the
highest-quality ingredients in
the world. Such as vanilla from
Madagascar, chocolate from
Belgium and macadamia nuts
harvested from Hawaii.
We apply the same high standard to the
process of crafting those ingredients
into our ice creams. While many ice
cream brands contain more than
50 percent air, Häagen-Dazs limits
the amount of air that is whipped in,
resulting in a thicker, creamier product.
We are also committed to responsible
sourcing practices. The Häagen-Dazs
plant in Arras, France, is state-of-the-art in
terms of sustainability, and we continually
strive to reduce our consumption of natural
resources. Many of our ingredients and
packaging suppliers are locally sourced,
with an aim of using fresher ingredients
and creating a smaller carbon footprint.
Our commitment to uncompromising
quality makes Häagen-Dazs the superpremium ice cream that is sold in
more than 80 countries worldwide.
History of Häagen-Dazs
Meeting environmental standards
All of our European plants have earned
environmental management ISO 14001
certification, meaning they have met
an internationally recognized set of
standards that are used to improve
their environmental performance.
We are part of the Sustainable
Agriculture dairy working group, which
strives to improve dairy practices.
1921
1961
1976
1987
1996
2007
2011
Reuben Mattus’
family begins selling
fruit ice pops in
New York City.
Reuben Mattus
develops Häagen-Dazs,
the world’s first superpremium ice cream.
The first HäagenDazs Shop opens
in New York City.
The first European
Häagen-Dazs Shops
open in the U.K.
and Germany.
China welcomes its
first Häagen-Dazs
Shop in Shanghai.
A new flagship shop
opens on the ChampsÉlysées in Paris.
Häagen-Dazs
Secret Sensations
debut in Europe.
Quality ingredients
Häagen-Dazs values purity and authenticity. We use 100 percent fresh dairy and other carefully selected,
quality ingredients. Our classic vanilla contains five ingredients only: pure, simple and delicious.
1
For more information on General Mills, see our Global Responsibility
report online at GeneralMills.com/Responsibility.
General Mills International SARL,
Avenue Reverdil 8-10,
1260 Nyon
Switzerland
GM_HaagenDazs_Brochure_A4_010513.indd 1-2
©2013 General Mills
Fresh
skimmed milk
2
Fresh
cream
3
4
5
Natural
flavour: vanilla
Egg
yolk
Sugar
Häagen-Dazs is made with 100 percent real milk
and cream, delivered fresh from the dairy.
9/5/13 10:51 AM
How does ice cream fit into a balanced diet? Research conducted in France tracked
ice cream consumption patterns, including portion size, relationship to saturated fat
and sugar intake, weight status, and other key diet and lifestyle behaviours.
Häagen-Dazs uses only carefully selected ingredients in our ice cream.
We’re committed to promoting the sustainability of those ingredients and
sourcing them responsibly.
ice cream consumption: insights from France
promoting sustainability and responsible sourcing
In the French culture, ice cream is an
enjoyable part of the shared family
meal experience. Research shows
that almost 40 percent of children
and 27 percent of adults in France
consume ice cream regularly.
Average portion size of ice cream per eating occasion
101,7 g
±2,7 g
94,5 g
±1,7 g
Among ice cream eaters, the average
portion is about 100 grams for both
children and adults, close to the
European Union (EU) agreed “reference
portion” of 2 scoops (approximately
90 grams/100 mls.) for ice cream.*
90 grams/
100 mls.
from dairy cooperatives and small dairy
farms surrounding our plant in Arras,
France. Most of these cooperatives
and farms have fewer than 40 cows.
We focus our efforts in this area on key
ingredients in our ice cream such as
eggs, milk and fresh cream, and vanilla.
In addition, as a member of the
Sustainable Agriculture dairy working
group, we work to improve dairy practices.
Eggs
Children
Adults
Total ice cream
To conserve the natural resources upon
which our business depends, we work to
increase the sustainability of ingredients
as well as improve supplier sustainability.
Recommended
portion size:
Häagen-Dazs
minicup or 2 scoops
Ice cream is a modest contributor to total
energy, saturated fat and sugar intake
We’re working with suppliers in
Europe to increase the volume of eggs
available from free-range hens. As a
result, we aim to source 100 percent
free-range eggs at the end of 2013
for all Häagen-Dazs products produced
in Europe, while continuing to support
and source ingredients from local
farmers and suppliers.
In 2013, we announced a sourcing
program designed to foster greater
economic vitality for those smallholder
farmers and help ensure the
availability of high-quality vanilla for
future generations. The program
includes training and educational
opportunities to help boost farming
incomes, and the construction of
vanilla curing and storing facilities.
We’re also working to deepen global
understanding of the vanilla plant.
General Mills is sponsoring research
to map the vanilla genome and lay the
groundwork for future improvements.
Using traditional plant breeding methods,
researchers are working to develop
disease-resistant, higher-yielding varieties.
8%
7%
Children
Adults
4%
Vanilla
7%
6%
Madagascar is the world’s leading
producer of vanilla, responsible for
more than 80 percent of production.
Häagen-Dazs relies on the country
as a source of the high-quality
vanilla used in our ice cream.
3%
Energy (kcal)
Saturated fat
Simple sugars
Across the total French population, ice cream intake contributes 1 to 2 percent
of total daily calories. Among children and adults who eat ice cream, ice cream
contributes a modest amount to total daily energy (3 to 4 percent), saturated
fat (6 to 8 percent) and sugar intake (7 percent).
Ice cream consumption and weight status in children and adults
Adults
4%
Ice cream non-consumers
4%
56%
26%
52%
14%
29%
15%
Children
Ice cream consumers
16%
Ice cream non-consumers
15%
69%
11%
67%
13%
Underweight
Normal
Overweight
5%
5%
Obese
*Source: The French Research Centre for the Study of Life Conditions (CREDOC) analyzed CCAF 2010 data, obtained from 1,389 adults (18 years and over) and 1,171 children
(3-18 years), to examine intake of ice cream products. Adults and children were categorized according to their intake of ice creams: non-consumers (0 eating/7-days) and
consumers (1+ eating/7-days). Dietary and lifestyle patterns associated with ice cream consumption were examined and compared in ice cream consumers versus non–consumers.
GM_HaagenDazs_Brochure_A4_010513.indd 3-4
We’re committed to sourcing ingredients
locally whenever possible. The milk and
fresh cream for our ice cream is sourced
clear portion labelling
Ice cream consumers of all ages eat about 100 additional calories daily on average. However, there are no
statistical differences in weight status between people who eat ice cream and those who do not.*
Ice cream consumers
Milk and fresh cream
Vanilla is the only source of income for
many Madagascar farmers. Unfortunately,
the vanilla crop is vulnerable to a number
of external factors including price
volatility, limited market access, inclement
weather and recurrent crop disease.
In 2012, we joined 11 other leading food and beverage
manufacturers in reaffirming our commitment to
harmonized front-of-pack nutrition labelling across
all markets in the EU. The commitment ensures that
consumers have access to consistent, meaningful nutritional
information on products, including calorie information.
9/5/13 10:51 AM
How does ice cream fit into a balanced diet? Research conducted in France tracked
ice cream consumption patterns, including portion size, relationship to saturated fat
and sugar intake, weight status, and other key diet and lifestyle behaviours.
Häagen-Dazs uses only carefully selected ingredients in our ice cream.
We’re committed to promoting the sustainability of those ingredients and
sourcing them responsibly.
ice cream consumption: insights from France
promoting sustainability and responsible sourcing
In the French culture, ice cream is an
enjoyable part of the shared family
meal experience. Research shows
that almost 40 percent of children
and 27 percent of adults in France
consume ice cream regularly.
Average portion size of ice cream per eating occasion
101,7 g
±2,7 g
94,5 g
±1,7 g
Among ice cream eaters, the average
portion is about 100 grams for both
children and adults, close to the
European Union (EU) agreed “reference
portion” of 2 scoops (approximately
90 grams/100 mls.) for ice cream.*
90 grams/
100 mls.
from dairy cooperatives and small dairy
farms surrounding our plant in Arras,
France. Most of these cooperatives
and farms have fewer than 40 cows.
We focus our efforts in this area on key
ingredients in our ice cream such as
eggs, milk and fresh cream, and vanilla.
In addition, as a member of the
Sustainable Agriculture dairy working
group, we work to improve dairy practices.
Eggs
Children
Adults
Total ice cream
To conserve the natural resources upon
which our business depends, we work to
increase the sustainability of ingredients
as well as improve supplier sustainability.
Recommended
portion size:
Häagen-Dazs
minicup or 2 scoops
Ice cream is a modest contributor to total
energy, saturated fat and sugar intake
We’re working with suppliers in
Europe to increase the volume of eggs
available from free-range hens. As a
result, we aim to source 100 percent
free-range eggs at the end of 2013
for all Häagen-Dazs products produced
in Europe, while continuing to support
and source ingredients from local
farmers and suppliers.
In 2013, we announced a sourcing
program designed to foster greater
economic vitality for those smallholder
farmers and help ensure the
availability of high-quality vanilla for
future generations. The program
includes training and educational
opportunities to help boost farming
incomes, and the construction of
vanilla curing and storing facilities.
We’re also working to deepen global
understanding of the vanilla plant.
General Mills is sponsoring research
to map the vanilla genome and lay the
groundwork for future improvements.
Using traditional plant breeding methods,
researchers are working to develop
disease-resistant, higher-yielding varieties.
8%
7%
Children
Adults
4%
Vanilla
7%
6%
Madagascar is the world’s leading
producer of vanilla, responsible for
more than 80 percent of production.
Häagen-Dazs relies on the country
as a source of the high-quality
vanilla used in our ice cream.
3%
Energy (kcal)
Saturated fat
Simple sugars
Across the total French population, ice cream intake contributes 1 to 2 percent
of total daily calories. Among children and adults who eat ice cream, ice cream
contributes a modest amount to total daily energy (3 to 4 percent), saturated
fat (6 to 8 percent) and sugar intake (7 percent).
Ice cream consumption and weight status in children and adults
Adults
4%
Ice cream non-consumers
4%
56%
26%
52%
14%
29%
15%
Children
Ice cream consumers
16%
Ice cream non-consumers
15%
69%
11%
67%
13%
Underweight
Normal
Overweight
5%
5%
Obese
*Source: The French Research Centre for the Study of Life Conditions (CREDOC) analyzed CCAF 2010 data, obtained from 1,389 adults (18 years and over) and 1,171 children
(3-18 years), to examine intake of ice cream products. Adults and children were categorized according to their intake of ice creams: non-consumers (0 eating/7-days) and
consumers (1+ eating/7-days). Dietary and lifestyle patterns associated with ice cream consumption were examined and compared in ice cream consumers versus non–consumers.
GM_HaagenDazs_Brochure_A4_010513.indd 3-4
We’re committed to sourcing ingredients
locally whenever possible. The milk and
fresh cream for our ice cream is sourced
clear portion labelling
Ice cream consumers of all ages eat about 100 additional calories daily on average. However, there are no
statistical differences in weight status between people who eat ice cream and those who do not.*
Ice cream consumers
Milk and fresh cream
Vanilla is the only source of income for
many Madagascar farmers. Unfortunately,
the vanilla crop is vulnerable to a number
of external factors including price
volatility, limited market access, inclement
weather and recurrent crop disease.
In 2012, we joined 11 other leading food and beverage
manufacturers in reaffirming our commitment to
harmonized front-of-pack nutrition labelling across
all markets in the EU. The commitment ensures that
consumers have access to consistent, meaningful nutritional
information on products, including calorie information.
9/5/13 10:51 AM
Häagen-Dazs: Circle of Sustainability
Sustainability is built into every phase of the Häagen-Dazs business –
from our commitment to local sourcing to our resource conservation
efforts to giving back to the community.
Nourishing communities
Every year, Häagen-Dazs employees from
around the world unite in a Global Day of Caring,
where we volunteer for social and environmental
improvement projects with local partners.
Sourcing locally
7
1
Many of our ingredients and packaging
are sourced within 50 kilometers of
our plants, including sugar, cream and
milk, keeping fuel and energy use low.
Promoting sustainability
We are working to convert all of our
ice cream made in Europe to
using 100 percent free-range eggs
from hens, and we lead ethical
sourcing programs for vanilla and
cocoa, helping African farmers earn
more profit, nourish communities and
take better care of the environment.
Conserving resources
2
6
Embracing new technology
We’ve implemented innovative “scoop
showers” in many of our dipping
shops that use up to 70 percent less
water than conventional systems.
We’re also moving to LED lights in
our new and remodelled shops.
5
4
Improving dairy practices
3
Our plant in northern France turns
waste into energy. The plant’s
methanisation and energy
co-generation unit has enabled
it to reduce energy use by more
than 15 percent since 2008.
By improving waste sorting, the
plant decreased waste-to-landfill
by approximately 50 percent.
NEW COLOUR LOGO
delivering pure simplicity
At Häagen-Dazs, our
approach is simple. It starts
with selecting some of the
highest-quality ingredients in
the world. Such as vanilla from
Madagascar, chocolate from
Belgium and macadamia nuts
harvested from Hawaii.
We apply the same high standard to the
process of crafting those ingredients
into our ice creams. While many ice
cream brands contain more than
50 percent air, Häagen-Dazs limits
the amount of air that is whipped in,
resulting in a thicker, creamier product.
We are also committed to responsible
sourcing practices. The Häagen-Dazs
plant in Arras, France, is state-of-the-art in
terms of sustainability, and we continually
strive to reduce our consumption of natural
resources. Many of our ingredients and
packaging suppliers are locally sourced,
with an aim of using fresher ingredients
and creating a smaller carbon footprint.
Our commitment to uncompromising
quality makes Häagen-Dazs the superpremium ice cream that is sold in
more than 80 countries worldwide.
History of Häagen-Dazs
Meeting environmental standards
All of our European plants have earned
environmental management ISO 14001
certification, meaning they have met
an internationally recognized set of
standards that are used to improve
their environmental performance.
We are part of the Sustainable
Agriculture dairy working group, which
strives to improve dairy practices.
1921
1961
1976
1987
1996
2007
2011
Reuben Mattus’
family begins selling
fruit ice pops in
New York City.
Reuben Mattus
develops Häagen-Dazs,
the world’s first superpremium ice cream.
The first HäagenDazs Shop opens
in New York City.
The first European
Häagen-Dazs Shops
open in the U.K.
and Germany.
China welcomes its
first Häagen-Dazs
Shop in Shanghai.
A new flagship shop
opens on the ChampsÉlysées in Paris.
Häagen-Dazs
Secret Sensations
debut in Europe.
Quality ingredients
Häagen-Dazs values purity and authenticity. We use 100 percent fresh dairy and other carefully selected,
quality ingredients. Our classic vanilla contains five ingredients only: pure, simple and delicious.
1
For more information on General Mills, see our Global Responsibility
report online at GeneralMills.com/Responsibility.
General Mills International SARL,
Avenue Reverdil 8-10,
1260 Nyon
Switzerland
GM_HaagenDazs_Brochure_A4_010513.indd 1-2
©2013 General Mills
Fresh
skimmed milk
2
Fresh
cream
3
4
5
Natural
flavour: vanilla
Egg
yolk
Sugar
Häagen-Dazs is made with 100 percent real milk
and cream, delivered fresh from the dairy.
9/5/13 10:51 AM