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T R A N S F O R M I N G T H E 2 1 S T C E N T U RY F O O D S Y S T E M
M O V I N G T O WA R D S U S TA I N A B I L I T Y
WO R K I N G T O R E D U C E O U R E C O L O G I CA L F O O T P R I N T
Clif Bar Sustainability Newsletter / Winter 2010
When Clif Bar & Company received an invitation to Washington, DC to address the question, “How can we drive change toward more
Welcome to the 2010 issue of Moving Toward Sustainability, celebrating nearly a decade of environmental work at Clif Bar & Company.
sustainable agriculture?” we jumped at the chance.
In honor of this ten-year milestone, I wanted to share a personal story from Nepal that deeply influenced my thoughts on business and
Following the publication of a groundbreaking report, Toward
Sustainable Agricultural Systems in the 21st Century, the National
Research Council, USDA, and Organic Farming Research Foundation
(among others) held a symposium at the National Press Club to
discuss its findings.
The audience, comprised of scientists and leaders from university
agriculture programs and government agencies, was there to discuss
the findings of the report, which recognized two distinct approaches
to improving sustainability in agriculture: incremental and
transformative.
The incremental approach involves making conventional farming
systems more efficient by using less fertilizer and pesticides to
increase yields. And while this would be an improvement over the
current situation, we support a transformative approach, such as
organic, which regards the system as an integrated whole and uses
biological methods to produce multiple benefits simultaneously.
For instance, replacing chemical fertilizers with compost not only
improves soil fertility, it also increases the soil’s ability to hold water,
preventing water pollution and providing more drought-resilience.
In addition, organic farming can:
• Help protect people from exposure to toxic chemicals
• Provide livable income to farm families
• Conserve biodiversity
• Fight global warming
On behalf of Clif Bar & Company, I went to bat for organic in
Washington. I reminded the audience that consumers are driving
the demand for healthy, natural food. In 2009 they spent over
$25 billion on organic products, according to the Organic Trade
Association’s 2010 Organic Industry Survey. In addition, I pointed
out that contamination from genetically modified organisms
(GMOs) presents a serious threat to farmers, and to the USDA
organic brand. I shared the story of Clif’s commitment to
sustainability throughout the supply chain, from the field to the
final product. And when I told them our respect for nature
extends to company policies that encourage people to bring
their dogs to work, the audience cheered.
I’m proud to be part of a company that operates on a
transformative model, via our Five Aspirations. We serve as a
bridge between health-conscious consumers and innovative
farmers, and we will continue to strengthen this connection to
help create a more healthy, just, and sustainable food system.
Elysa Hammond, Director of Environmental Stewardship
my journey in life. I’ve told it many times over the years, most recently when I accepted the Global Green USA Millennium Award for
Corporate Environmental Leadership on behalf of all our efforts here at Clif Bar. Thanks for reading.
In the fall of 1982, after traveling for nearly a year around the world,
I ended up in Nepal hoping to climb a few modest 20,000 peaks with
a friend. In preparation for the climb, I trekked around acclimatizing
to the Himalayan Mountains and culture and found myself trailing
a climbing expedition headed for one of the highest peaks in the
world, Dhaulagiri.
The expedition included six climbers, 10 Sherpas, and over 200
porters carrying 20,000 pounds of equipment, tents, climbing gear,
food, oxygen bottles, and more. All this effort – people and stuff –
was dedicated to the hope of getting one or two climbers to
the summit.
I had climbed many peaks by this time in my life but never using so
many resources and so much energy. Then I saw the base camps
of Dhaulagiri and other Himalayan peaks. Whether they succeed
or fail, these expeditions leave behind literally tons of garbage –
abandoned tents, sleeping bags, ropes, empty food containers,
and thousands and thousands of oxygen bottles. This experience
blew me away.
Why would these climbers, who consider themselves environmentally
conscious, leave behind so much waste, polluting and degrading
some of the most majestic and sacred places in the world?
Knowing many of these climbers personally, I started to ask that
question. The answer goes something like this: “These mountains
are so big. It’s just too risky and too much work to bring everything
back down. It’s hard enough to summit, let alone clean up.”
My answer to that is, “If you can’t summit without cleaning up behind
you, then don’t climb that mountain.”
That’s the same way I feel about business. If getting to the top –
or making the bottom line – means you can’t do it without polluting
the earth, then don’t climb that mountain. Climb another mountain,
or learn to climb a different way. That’s what we’re choosing to do at
Clif Bar: Climb a different mountain and climb a different way.
Every business makes an impact on the environment, and Clif Bar
is far from perfect. But we are making a daily effort to understand
our ecological footprint, and we are taking one step at a time to
reduce that impact.
Gary Erickson, Co-Owner, Clif Bar & Company
The USDA defines organic agriculture as a system based
on management practices that restore, maintain and
enhance ecological harmony.
Distributed by Clif Bar & Company, Emeryville, CA 94608 U.S.A. 1-800-CLIFBAR M-F 8-5 PST • clifbar.com • ©2010 Clif Bar & Company
Printed on New Leaf paper, 100% recycled, 60% post-consumer content, processed chlorine-free with vegetable based inks. CBC10.373
Gary trekking in Nepal in 1982, in front of Dhaulagiri
Literally tons of garbage is left
behind at climbers’ base camps in the
Himalayan Mountains.
photo: Liesl Clark
LETTER FROM THE EDITOR
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Moving Toward Sustainability is a newsletter
intended to keep Clif Bar & Company
employees, friends, and family connected with
the vision, direction, and activities of our
sustainability program.
GARY ERICKSON & KIT CRAWFORD
Owners
SUSTAINABILITY GROUP
KEVIN CLEARY
President
ELYSA HAMMOND
Director of Environmental Stewardship
THAO PHAM
Director of Community & Clif Bar Family Foundation
CASSIE CYPHERS
Community-Eco Programs Manager
ELLA SILVERMAN
Sustainable Food Systems Manager
EVERY EMPLOYEE AT CLIF BAR
MOVING TOWARD SUSTAINABILITY
ELYSA HAMMOND
Editor
MIJA RIEDEL
FOUR AREAS OF FOCUS
Ten Years of Progress Toward Our Vision
Our mission has always been to promote a more healthy, just, and sustainable food
system. In 2009 we refined our multiple efforts into goals related to four areas of focus:
Since we launched our sustainability program nearly ten years ago, we’ve been
committed to creating a holistic program that recognizes the links between people’s
participants – in an important position.
In 2010 two significant scientific reports were released that affirm this critical connection
between our health, the planet’s health, and food.
In April, the President’s Cancer Panel announced that the environmental causes of cancer
have been grossly underestimated (Reducing Environmental Cancer Risk: What We Can Do
Now). Among the first recommendations for prevention: eat food grown without pesticides
(see additional recommendations, page 9).
Zero Waste Business Practices
The second report, Toward Sustainable Agricultural Systems in the 21st Century, examined the
potential of various farming systems to meet our food needs without degrading our natural
resources. This National Research Council report affirmed that biologically based, alternative
farming systems such as organic are scalable and able to meet these goals (read about Clif’s
participation, back cover).
Climate and Energy
Both studies affirm the importance of our sustainability efforts at Clif Bar and our commitment
to reduce our ecological footprint in everything we do, from the field to the final product. As
we look back over the last ten years, we are encouraged by the progress we’ve made. Here
are some examples:
Natural Resource Conservation
•
170 million pounds of organic ingredients purchased since 2002
VERONICA CIPTO
•
71,000 tons of CO2 offset (that’s like not driving around the world 5700 times)
Designer
•
35,000 trees planted with American Forests
BLANCHE SANTA ANA
•
11 years of partnership with the Breast Cancer Fund
Production
•
1 green building – Clif Bar’s new headquarters in Emeryville
SANDY BIAGI
•
$500,000 committed by the Clif Bar Family Foundation to SEED MATTERS
• Use sustainability criteria in package design.
• Use recycled or renewable materials; close material loops.
• Use less stuff. Aim for zero waste to landfill (90%+).
• Track and report greenhouse gas emissions.
• Aim for a climate neutral footprint.
• Demonstrate climate leadership.
Zero Waste Business Practices
• Conserve water, forests, and biodiversity.
• Promote ecological restoration and the conservation
of natural habitats.
In 2010 we introduced the CLIF CORE Values as a way to put our four areas of focus into
action. The CLIF CORE Values are helping us to assess our sourcing program and
to learn more about the farmers and food businesses that are part of our supply chain.
CORE Values provide the following goals for sustainable sourcing:
With ever warming regards,
Connect.
Organic.
Trace our ingredients back to the producers that grow our food.
Restore.
Support and encourage restorative practices that reduce
environmental impacts, conserve natural resources, and protect biodiversity.
Ethical.
Source ingredients that are grown and processed using fair
labor practices.
Increase our purchase of organic, transitional, and certified
sustainable ingredients.
Climate and Energy
We understand that the ingredients we buy have significant potential to benefit people
and communities throughout our supply chain, and we welcome the opportunity to help
create positive change.
ANY
U
of S
ST
BAR & CO
MP
F
T
Y
Elysa Hammond, Director of Environmental Stewardship
I
Ricardo Balazs, Shirin Belur, Beth Benson, Peter
Berridge, Jenny Berrien, Val Bisharat, Rich Brothers,
Corey Clark, Paula Connelly, Colleen Cooke, Temra
Costa, Chris Crowther, Jessica Culnane, Cassie Cyphers,
Brooke Donberg, Kristen Downs, Karin Gregg, Lauren
Hatfield, Garett Heitman, Erik Herman, Kristee Khleif,
Chandler Kneer, Cathy Knowles, Ashley Koehn, Melissa
Leebove, Chris Leon, Ryan Mayo, Whitney Taylor Nelson,
Caron Obstfeld, Aliy Rahn, Susan Sherwin, Ella
Silverman, Kenny Souza, Christopher Swanner,
Cassandra Todd, Tom Venegas, Marci Winkler.
Sustainable Food and Agriculture
CLIF CORE Values for Sustainable Sourcing
As we move forward into the next ten years, I leave you with a final thought: the words ecology
and economics come from the same root, oikos, meaning house or home. Ecology is the
knowledge of home – the community, watershed, and world where we live. Economy refers to
how we manage it. Clearly we’ve ignored the “eco” in economics far too long – and it’s time for
a paradigm shift. If we’ve learned anything from the last ten years, it’s that this shift is possible.
And essential. We are deeply grateful to everyone who has been part of this journey.
CL
Special thanks to
all our Clif Bar & Company contributors:
• Support organic, regenerative farming practices.
• Foster farm-to-food connections and a traceable supply chain.
• Promote seed integrity, the conservation of crop genetic diversity,
and protection from GMO contamination.
• Promote fair treatment of labor.
two than food. This connection puts Clif Bar & Company – and all food system
Managing Editor
Print Management
Sustainable Food and Agriculture
health and the planet’s health – and there’s no more powerful connector between the
AINABILI
“Find your place on the planet. Dig in, and take responsibility from there.”
“How we eat determines, to a considerable extent, how the world is used.”
– Gary Snyder
– Wendell Berry
Natural Resource Conservation
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“We could have saved the Earth, but we were too damned cheap.”
T H E O N G O I N G J O U R N E Y T O WA R D S U S TA I N A B I L I T Y
– Kurt Vonnegut
“A journey of a thousand miles must begin with a single step.” – Lao Tzu
TI
RA
• First Earth Day.
• The EPA is
established.
• Congress
passes the
Organic Food
Production Act.
1990
1970
• Sir Albert Howard, father
of the organic movement,
publishes An Agricultural
Testament in the U.K. Two
years later in the U.S.,
Rodale publishes Organic
Farming and Gardening.
CLIF BAR is born
on a bike.
• Solar panels installed
on White House.
S
et
lan
PI
ur P
S
o
A
ing
tain
eople
Sus
our P
ning
i
a
t
s
Su
mmunity
Sustaining our Co
• Our Stolen Future is
published, showing
how pesticides and
plastics disrupt
human and animal
hormone systems.
1996
ON
Sustaining ou
r Business
Susta
ining
our B
rands
Clif Bar & Company
hires an ecologist.
2000
1979
Shrink-wrap is eliminated
from caddies, saving
90,000+ pounds of
plastic each year.
We buy 2 million pounds
of organic ingredients.
The 5 Aspirations
are established.
1940
2002
Over 170 million pounds of
organic ingredients
purchased to date.
Raising the Bar published.
Recognition: The Global
Green USA Millennium Award
for Corporate Environmental
Leadership; EPA Green Power
Partner of the Year; the
Governor’s Environmental and
Economic Leadership Award.
Clif Bar launches the first
climate neutral biodiesel
marketing road trip.
2004
Clif Cool Commute:
the first biodiesel- and
hybrid-incentive program
for employees.
Cool Home program
helps employees go
green at home.
GreenNotes helps bands
reduce their environmental
impact.
Free bikes for every
Clifster who will cycle
to work.
Clif Bar recognized as a
Climate Counts Industry
Innovator.
CLIF BAR honors the most
eco-friendly ski resorts
with the Golden Eagle
awards.
TerraCycle partnership
begins upcycling
wrappers and supporting
nonprofits.
35,000 trees planted to date
through American Forests.
LUNA goes organic.
Keep on (green) trucking:
Clif Bar offsets carbon
footprint of shipping.
2006
Over 9 million wrappers
recycled through TerraCycle
Wrapper Brigade.
• 40th anniversary of Earth Day.
• White House announces
the return of solar panels.
We move to new green
headquarters.
2010
2008
2001
1999
1950s–60s
• World War II
technologies lead
to increasing use
of agricultural
chemicals.
Pesticide use
expands to most
U.S. cropland.
1962
• Rachel Carson
publishes Silent
Spring, describing
how DDT enters
the food chain,
launching the
environmental
movement.
1989
• Solar panels
removed from
White House.
1992
CLIF BAR – the
first energy bar
to be made
with whole
grains and real
fruit – hits the
shelves.
LUNA partners
with the Breast
Cancer Fund,
supporting its
mission to
identify and
eliminate the
environmental
causes of
breast cancer.
On Earth Day, Clif Bar
launches its sustainability
program.
Recycled paper replaces
virgin paper at the office.
2003
CLIF BAR is USDA certified
“Made with Organic.”
Real dishes replace
disposable at company
meetings (thanks Julia
Butterfly Hill)!
We help build the first
Native American-owned
wind turbine.
First issue of Moving
Toward Sustainability.
Greener packaging:
caddies now made with
100% recycled paperboard.
1000 trees are planted to
offset employee commutes.
Office composting begins.
2005
CLIF BAR sponsors the
first climate neutral
triathlon, Escape from
Alcatraz.
2007
We offset our historical
carbon footprint by helping
to build farmer-owned
wind turbines.
We join 1% for the Planet.
Field marketing fleet
goes biodiesel.
Recognition: EPA Green
Power Leadership award.
2 Mile Challenge: Ride
your bike to fight global
warming.
ch al le ng e
“Better sign the papers while (the planet) is still willing to make a deal.”
– Stephen Jay Gould
Clif action
• World action
2009
We join BICEP to
advocate for climate
action in Washington.
We support the
Greensburg wind farm
(the Kansas town
rebuilding green after
’07 tornado).
• White House plants
organic garden.
SEED MATTERS program
launched by Clif Bar
Family Foundation with
$500,000 commitment.
E V E RY I N G R E D I E N T T E L L S A S T O RY
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“Food reveals our connection with the earth. Each bite contains the life of the
sun and the earth. The extent to which our food reveals itself depends on us.
We can see and taste the whole universe in the piece of bread.”
– Thich Nhat Hanh
As we learn more about the farmers and family businesses that are part of our supply
Did you know?
chain, we’re inspired to share their stories with the larger Clif community. We work with
the Bascoms, who make maple syrup, and the Baughers, who grow almonds. Both are
deeply committed to sustainability.
It takes about 40 years to grow
a maple tree large enough to tap.
Tapping into the Sweet Story of Maple
40 gallons = 1 gallon
of the tapped maple
of maple syrup
“Some of the trees are more than 300 years old. As our farm has grown over
Native Americans were the first people
known to tap maple trees for syrup.
maple trees. They represent an important link to the past, and remind us
Clif Bar buys organic maple syrup.
and farmed with the long view in mind.” – Coombs Family
What makes it special?
The farmers don’t
use synthetic
fertilizers or toxic
pesticides in their
forests, and there
are no chemicals in
the manufacturing
process either.
Global warming is
putting the integrity
of North American
forests and our
maple sugar
heritage at risk.
the years, we take pride in maintaining our connection with these ancient
every day of what can be accomplished when a forest is cared for properly,
When people think of crops they mostly think of farming, but not all ingredients come from
farmland; some, like maple syrup, come from forests. Clif Bar & Company sources maple
syrup from Bascom Family Farms, a family-run business in New Hampshire that has been
making syrup for seven generations. The Bascoms, along with their long-term partners, the
Coombs Family, are committed to practicing sustainable forest stewardship and supporting
small family farms.
The Bascoms farm their own 2200 acres, and they also buy maple syrup from more than 1000
small independent family farms in New York, New England, and Quebec. Their support goes
beyond simply buying syrup – they also provide training, and pre-harvest credit to
cash-strapped farmers in need of equipment. The maple farmers can pay them back at
harvest time with syrup instead of cash. Supporting other family farmers means that more
families can stay in business, and more forests can stay intact – preserving wildlife habitat,
storing carbon, protecting soil, and purifying water. (Now that’s what we call sweet.)
More at coombsfamilyfarms.com and bascommaple.com
Growing More (and More) Organic Almonds
Less than 1% of California’s almonds are grown organically, and Chris and Marcie Baugher
are committed to changing that. Twenty-five years ago, they founded Baugher Ranch, a
300-acre organic almond farm in Orland, California. Today they continue to farm and process
organic almonds, and they’re also working to increase the acres under organic production.
The Baughers offer support and training to the next generation of farmers, as well as farmers
in the process of transitioning to organic production. They also provide financial assistance
where needed, and help farmers sell their organic almonds.
Baugher Ranch’s sustainability mission extends to its employees as well. The Baughers have
made a commitment to paying living wages and creating a family-friendly environment. So it’s
not surprising that many of their 60 employees have been working for them for over ten years
and a handful have been there for over 20.
Marcie Baugher takes special pleasure in sharing her knowledge with her daughters, Rania
and Nisha. Historically, most farmers have been men, and “there are not many women in
farming, period,” Marcie says. She and Chris have worked hard to grow their small farming
operation into the largest organic almond handler in the state. Now they’re passing their
know-how on to their three children: son Bradley, who helps to manage farming operations,
and Nisha and Rania, who both live and work on the ranch with their families. And while there
are challenges to running a family business, Nisha believes that being “able to raise [my]
children and work hard to pass this on to them is what Baugher Ranch is all about.”
More at bro-almonds.com
c
The Multiple Benefits of Organi
Organic farming means more than
simply excluding chemical fertilizers
and synthetic pesticides.
Organic agriculture:
• Protects our air, water, and soils.
• Conserves biodiversity and
wildlife habitat.
• Reduces our dependence on
fossil fuels.
• Stores significant amounts of
carbon in the soil.
“I think that I shall never see a
billboard lovely as a tree. Perhaps,
unless the billboards fall, I’ll never
see a tree at all.”
– Ogden Nash
(LEFT) Three generations of the Coombs Family gather for a day of sugaring in 1920.
(MIDDLE) Coombs Family Farms buys maple syrup from hundreds of small family farms.
(TOP) Marcie and Chris Baugher with their daughters Nisha (back) and Rania (front) and their son
Bradley, in the orchard on a beautiful late spring morning.
These traits make organic farming
a powerful tool in the fight against
global warming, in the restoration
of our natural resources, and in the
creation of a healthier and more
resilient food system.
S E E D : T H E C R I T I CA L F I R S T L I N K I N T H E F O O D C H A I N
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Did you know?
A recent United Nations’ Food and
Agricultural Organization report
“strongly suggests that a worldwide
shift to organic agriculture can fight
world hunger and at the same time
tackle climate change.”
i-sis.org.uk/FAOPromotesOrganic
Agriculture.php
Clif Bar Family Foundation Grows the SEED MATTERS Initiative
Research Affirms the Link Between Chemical Pollution and Cancer
“Food integrity begins with seed integrity. Yet no other natural resource has ever been
so quickly put at risk with so little oversight.” – Matthew Dillon, Founder, Organic Seed Alliance
In April 2010, the President’s Cancer Panel announced that scientific evidence shows a strong
Seed is the critical first link in the food chain. For thousands of generations, farmers
have saved, selected, and improved this living resource. Seeds are the crucial building blocks
of agriculture. The irreplaceable genetic diversity of seed resources must be developed and
protected to insure sustainable agriculture into the future. Seed diversity allows farmers to
respond to agricultural pests, disease, and challenging new climate conditions. We know from
experience – from disasters like the Irish potato famine – that the loss of genetic diversity
puts food systems at risk.
Today there’s a great need and opportunity in organic farming to develop seed that serves
the needs of farmers, food companies, and consumers. Seeds bred for organic farming can
thrive without fertilizers or toxic pesticides, and can deliver high quality nutrition and flavor. It’s
essential – and possible – to develop these seeds while at the same time, protect farmers’
rights to save seed. By protecting and developing organic seeds, we can promote the
resilience, benefits, and success of organic farming systems, and conserve the larger pool of
plants’ essential genetic resources.
Carrot seeds
chemicals in our air, water, food, and household products. This is just what our partners, the
Breast Cancer Fund and Healthy Child Healthy World, have been saying for years.
The 200-page report Reducing Environmental Cancer Risk: What We Can Do Now declares: “The
true burden of environmentally induced cancer has been grossly underestimated. With nearly
80,000 chemicals on the market in the United States – many of which are used by millions of
Americans in their daily lives and are un-studied or under-studied and largely unregulated –
exposure to potential environmental carcinogens is widespread.” The Panel calls for more rigorous
regulation of chemicals as a way to prevent cancer, and provides the following suggestions to help
people reduce their exposure to pollutants. We’ve added some useful links, too.
Eight Ways to Reduce Your Risk
1. Choose food grown without pesticides.
Eat organic whenever you can. Learn more at foodnews.org/walletguide.php
Avoid pesticide use in your garden, too.
SEED MATTERS together with three of our expert nonprofit partners – Organic Farming
Store water in stainless steel, glass, or BPA-free containers.
healthychild.org/5steps/5_steps_5/
Research Foundation, Organic Seed Alliance, and the Center for Food Safety.
Collectively, these groups offer a holistic approach to protecting seed integrity and
developing organic seed bred to thrive in organic farming conditions. These organizations,
staffed by agricultural scientists, geneticists, farmers, and policy experts, have decades of
experience promoting education, research, and policies that benefit organic farming systems.
3. Remove shoes before entering the home.
Clif Bar is committed to creating a sustainable source of research funding dedicated to the
development of organic seed, and to building an alliance of businesses to support this effort.
as well as toys, medicines, and medical tests that will minimize children’s exposure to toxics.
More information at householdproducts.nlm.nih.gov and healthychild.org
Leave toxic chemicals at the doorstep.
CHOOSE SAFER PRODUCTS
4. Choose safe home supplies,
5. Limit your exposure to cell phone radiation.
Wear a headset. Check out your phone’s output at ewg.org/cellphone-radiation
• To promote and protect farmers’ roles and rights as seed stewards.
REDUCE COMBUSTION OF FOSSIL FUELS
• To reinvigorate public research, and to promote the development of seed adapted to
6. Bike or walk instead of driving.
thrive in organic farming systems.
• To create a coalition of organic companies and organizations advocating for organic seed.
The Clif Bar Family Foundation launched SEED MATTERS with a commitment of $500,000 over
the next five years.
Drive a fuel-efficient car – check out the latest greenest cars (and driving tips)
at greenercars.org. Join the 2 Mile Challenge: 2milechallenge.com
7. Save energy.
Did you know that computers and TVs use energy even when they’re turned off?
Use a smart strip to automatically turn off selected appliances when they’re not in use.
solar1.org/resources/energyeff/
SPEAK UP
8. Tell policymakers to remove suspected carcinogens from the environment.
Learn more: breastcancerfund.org/reduce-your-risk/act-for-change/ and safecosmetics.org
READ THE PRESIDENT’S CANCER PANEL REPORT
deainfo.nci.nih.gov/advisory/pcp/pcp08-09rpt/PCP_Report_08-09_508.pdf
“After 40 years of war on cancer, the report by the President’s Cancer Panel may
finally signal a fundamental shift toward a winning strategy. Release of this report is
a historic opportunity to change the course of the war on cancer so that, in the face of
the large and growing body of scientific evidence linking cancer to environmental
contaminants, we act now rather than wait for more evidence of harm.”
Spinach seeds
“Without organic seeds, the full
potential of our organic future is at risk.”
– Bob Scowcroft, Executive Director,
Organic Farming Research Foundation
Dry soup bean
Lettuce seed field
2010 Landmark Report,
published by Breask Cancer Fund
AVOID PESTICIDES AND INDUSTRIAL CHEMICALS
2. Filter drinking water.
• To protect and conserve crop genetic diversity.
photo: Charles Peters
link between increasing rates of cancer and our polluted environment – the proliferation of
In 2009, Clif Bar & Company and the Clif Bar Family Foundation worked to create
SEED MATTERS has four primary goals:
Petai beans from Indonesia
E N V I R O N M E N TA L P O L L U TA N T S A N D P E O P L E ’ S H E A LT H
– Jeanne Rizzo, Executive Director, the Breast Cancer Fund
Did you know?
KIDS, PESTICIDES, AND ADHD
A recent study published in the medical
journal Pediatrics found a strong link
between exposure to organophosphate
pesticides commonly used in commercial agriculture and increasing rates of
ADHD in children. Organophosphate
insecticides kill pests by disrupting
their nervous systems, and it seems
plausible they could affect people too.
One recommendation by the authors is
to eat organic or local produce
whenever possible. “Attention-Deficit/
Hyperactivity Disorder and Urinary
Metabolites of Organophosphate
Pesticides,” Pediatrics, May 17, 2010
EWG’S SHOPPER’S
GUIDE TO PESTICIDES™
© 2010 Environmental Working Group.
Reprinted with permission.www.foodnews.org.
DIRTY 12
BUY THESE ORGANIC
1. Celery
2. Peaches
3. Strawberries
4. Apples
5. Blueberries
6. Nectarines
7. Bell Peppers
8. Spinach
9. Cherries
10. Kale/Collard Greens
11. Potatoes
12. Grapes (Imported)
CLEAN 15
LOWEST IN PESTICIDES
1. Onions
2. Avocado
3. Sweet Corn
4. Pineapple
5. Mangos
6. Sweet Peas
7. Asparagus
8. Kiwi
9. Cabbage
10. Eggplant
11. Cantaloupe
12. Watermelon
13. Grapefruit
14. Sweet Potato
15. Honeydew Melon
“It is every man’s obligation to put back into the world at least the
equivalent of what he takes out of it.”
REDUCING OUR FOOTPRINT
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Eco Update: A Report on Our Progress 2001 – 2010
– Albert Einstein
The Power of Five-Year Goals
Climate Action Leadership Program
“In 2010 we announced company-wide, five-year environmental goals in the areas of Sustainable Food and
Our approach to climate action is threefold: (1) reduce our use of fossil fuels whenever we can; (2) track, report, and offset our remaining
CO2 footprint; and (3) demonstrate climate leadership and help build the climate movement. Our five-year goal is to reduce our carbon footprint
10% below 2009 levels. Our footprint includes CO2 emissions generated by our headquarters, business travel, bakeries, and shipping.
Agriculture, Climate and Energy, and Zero Waste. Setting challenging but meaningful targets will help to us to more
deeply understand our impacts, drive more effective change, and generate concrete, measurable progress toward
those goals.” – Kevin Cleary, President, Clif Bar & Company
Tracking Our Carbon Footprint 2003 – 2010
Raising the Sustainable Bar
We have been tracking (and offsetting) the CO2 emissions generated by business energy use since 2003. As our business has grown, so has
our carbon footprint, although at a lesser rate. We have reported our emissions through the California Climate Registry (now the Climate
Registry) since 2004.
Increasing our use of organic ingredients
In 2002, we purchased our first two million pounds of organic ingredients. In 2010, our annual purchase of organic will exceed 40 million pounds.
We now make 12 product lines that are certified USDA “Organic” or “Made with Organic.” All of our other lines are at least 30% organic. (See chart
below.) Our five-year goal is to increase our purchase of USDA organic and certified-sustainable ingredients to 80% of everything we buy.
Total CO2 Emissions and Carbon Offsets
2003 – 2010
16000
Carbon Intensity 2003 – 2010
% ORGANIC
CLIF SHOT BLOKS®
95%
CLIF SHOT® Energy Gel
85%
CLIF® BAR
70%
LUNA®
70%
CLIF MOJO®
70%
CLIF CRUNCH®
70%
CLIF® C
70%
CLIF SHOT® Electrolyte
Replacement Drink
91%
CLIF MOJO® Dipped
70%
OTHER PRODUCTS
CLIF SHOT ROKS®
46%
LUNA® Protein
33%
CLIF Builder’s®
32%
40
24
12000
35
20
10000
30
16
25
r
ght ove
We bou
ds of
n
u
o
lion p
40 mil
ients
ingred
organic
20
15
10
Office Energy
4
0
2003
2004
2005
2006
Year
2007
2008
2009
2010
(est)
Since 2002, our purchase of organic ingredients has grown
steadily, year after year. Over the past nine years, we’ve
purchased more than 170 million pounds of organic ingredients.
Currently, 70% of all the ingredients we buy are certified organic.
2000
Business Travel
Bakery Energy
2003
2004
2005
2006
2007
2008
2009
Measurement Year
2002
CO2 Emissions
generated by
bakeries, office,
& business travel
4000
8
5
CO2 Emissions
generated by ground
freight transport
(measured since 2008)
8000
6000
12
0
% ORGANIC
14000
Tons CO2
CERTIFIED MADE WITH ORGANIC
Tons CO2 /million bars
Our Increasing Use of Organic Ingredients
Tons CO2
% ORGANIC
95%
95%
Organic Ingredients (million pounds)
CERTIFIED ORGANIC
CLIF Kid Organic ZBaR®
CLIF Kid Organic Twisted Fruit®
0
2010
(est)
CO2 Offsets
2003
2004
2005
2006
2007
2008
Measurement Year
Carbon intensity is measured as CO2 emissions relative to production.
Since 2007 carbon intensity has decreased due to improved
efficiency in business travel, especially air travel, and a switch to
biodiesel fuel for our office and field fleets.
2009
2010
(est)
We have been measuring and offsetting the carbon emissions generated
by our office, manufacturing sites, and bakeries since 2003. In 2007 we
also offset our historical climate footprint, dating back to 1992. In 2008 we
began to offset the carbon footprint of ground freight transport.
Helping to Build New Wind Farms
Our five-year goal is to achieve zero waste (defined as 90% or more solid waste diversion) in our office, field, and manufacturing sites.
PROGRESS IN PACKAGING (ALL CADDIES ARE NOW SHRINK-WRAP FREE!)
Over the past several years we’ve eliminated shrink-wrap and
switched to recycled paperboard for all our caddies, the biggest
component of our packaging system.
2002 2003 2004 2005 2006 2007 2008 2009 2010
No. of caddies
(millions)
10
10
% Shrink-wrap-free 50% 90%
12
12.5
92% 94%
16
22
94% 98%
28
31
45
98% 100% 100%
THE ECO-BENEFITS OF RECYCLED PAPERBOARD
In 2010 we used 3400 tons of 100% recycled (65% post-consumer)
paperboard. By using recycled instead of virgin materials, we generated the following annual environmental benefits:
Trees saved: 48,000 trees
Water saved: 20 million gallons
Greenhouse gas emissions avoided: 3900 tons CO2.
That’s like taking 710 cars off the road for a year.
Estimates made using the Environmental Defense Fund Paper Calculator,
papercalculator.org
TERRACYCLE WRAPPER BRIGADE
In 2008 we partnered with TerraCycle to create the first-ever program to “upcycle” energy bar wrappers into totes, backpacks, and messenger
bags while also generating donations for nonprofits. TerraCycle progress to date: Total wrappers diverted: 9.1 million. Collection locations: 4000 in
48 states. Donations generated: $30,000+ for 2300 nonprofits.
We’ve partnered with NativeEnergy as our offset provider since 2003 because of its commitment to help build new sources of renewable energy
while also generating social benefits for communities in need. Through this partnership we have offset 71,783* tons of CO2 to date and helped
bring 16 renewable energy and carbon reduction projects to life in four Native American communities (South Dakota and Alaska); on 10 family
farms in the Midwest; in one school district in Colorado; and in one Kansas community devastated by a tornado. All wind turbines that we
supported are now up and running.
2003
2004
2005
2006
2007
2008
2009
2010
ROSEBUD SIOUX TRIBE WIND TURBINE
Carbon Offset Projects
Moving Toward Zero Waste
Clif Bar supports
the first large-scale
Native American
wind turbine owned
by the Rosebud
Sioux Tribe.
ALASKAN NATIVE WIND
Clif Bar supports
wind projects in
three native
Alaskan villages.
*That’s like taking 12,000 cars off the road for a year.
FARMER-OWNED WIND PROJECTS
Provides support for
10 farmer-owned
wind turbines.
WRAY SCHOOL DISTRICT
WIND TURBINE
CASCADE TRUCKING
EFFICIENCY PROGRAM
Supports first
large-scale wind
turbine owned by a
school.
Supports fuel-efficiency
program for diesel
trucks.
CHARTER SUPPORTER OF THE GREENSBURG
WIND PROJECT
Helping Greensburg,
Kansas rebuild green
after a devastating
tornado.
2011
M O V I N G T O WA R D Z E R O WA S T E
12
13
Packaging Milestones
2001
Litter leash is added to SHOT gel
2002
Caddies re-designed to eliminate
90% of shrink-wrap, saving
90,000+ pounds of plastic a year
2003
Switch to 100% recycled
paperboard for all caddies,
saving 6,000,000 gallons of
water and 14,000 trees a year
2006
Ecoist begins making purses from
LUNA wrappers
2007
StopWaste recognizes Clif Bar
with a Leadership & Achievement
in Sustainability Award
2008
Redesign CLIF SHOT BLOKS®
wrapper and caddy, reducing
packaging by 30%
CLIF BAR SUPPORTS 1% FOR THE PL ANET
Checklist for Sustainable Packaging Design: 12 WAYS TO THINK GREEN
Clif Bar supports 1% for the Planet, a growing global movement of nearly 1500 companies that donate one percent
of their sales to a network of over 2200 environmental organizations worldwide. Clif Bar championed 1% early on,
becoming a member in 2005 when just over 100 companies were involved. Founded in 2002, 1% for the Planet is widely
recognized as the gold standard for environmental philanthropy, in part because giving is based on one percent of sales
rather than profits. Here are some of the organizations that have benefited from our 1% donations:
As part of our commitment to becoming a zero waste company, we’ve developed an internal
checklist to guide us in the design of more sustainable packaging systems.
GETTING STARTED
1 Use the Triple E approach (Everyone, Everything, Early).
• EVERYONE: Bring all stakeholders to the table in the design process (think R&D, Brand,
Operations, Sales, Sustainability).
• EVERYTHING: Consider each step of the product’s life cycle (see #2 for more details).
• EARLY: Research shows that early stakeholder involvement results in greener products at
lower costs.
2. Close the loop. Think cradle-to-cradle, not cradle to grave.
Where can we reduce waste and close loops in each stage of our product’s life cycle?
Raw materials
Resource recovery
Product design and manufacture
Product use
Shipping to customers
2008 TerraCycle Wrapper Brigade begins
2009
All caddies now shrink-wrap free
2010
More than 9,000,000+ wrappers
(pre- and post- consumer)
upcycled through TerraCycle
3. Design to reduce our shipping footprint.
The Conservation Alliance brings the
outdoor industry together to help
conserve wilderness. Since its founding in
1989, the Alliance (now 170 members
strong) has donated more than $8 million
to projects in North America that have
helped to protect more than 49 million
acres of land, stopped or removed 28
dams, and preserved access to
thousands of miles of rivers.
Access Fund represents over 2.3 million
rock, ice, mountain, and boulder climbers
nationwide. Clif Bar supports the Fund’s
signature stewardship program, Adopta-Crag, which brings volunteers together
to conserve climbing areas through trail
restoration, erosion control, and litter
cleanups.
American Whitewater advocates for
International Mountain Bicycling
Winter Wildlands Alliance works on behalf
of snowshoers, skiers, snowboarders, and
winter hikers to preserve winter wildlands.
WWA believes in the importance of conserving
public land where people can experience
human-powered snow sports, free from
motorized vehicles (the wildlife also love
the idea).
Leave No Trace Center for Outdoor Ethics
the protection of whitewater resources
throughout the United States. Clif Bar
supports its Flowing Rivers Grants,
awarded each year to two member groups
bringing whitewater safety, education, and
conservation projects to life.
Consider the whole system – wrapper, caddy, master case, point-of-purchase displays –
and design for pallet optimization.
MATERIAL CHOICE
4. Use less stuff.
Make packaging fit the product. Minimize package-to-product ratio.
Rethinking design
for the sake
of people and
environment.
5. Use materials that nature can recycle.
Association (IMBA) promotes quality trail
Choose bio-based or plant-based materials instead of plastic.
experiences for mountain bikers worldwide by encouraging low-impact riding,
volunteer trail work, grassroots advocacy,
and innovative trail solutions. Clif Bar
supports IMBA’s Trail Preservation Grants.
6. Use only synthetic materials that people can recycle.
• Avoid petroleum-based materials whenever possible and only use if a recycling
program actually exists.
• Avoid plastics #3, 6, and 7.
7. Use recycled materials with as high a post-consumer recycled content as possible.
8. Think outside the box.
te?
What’s Zero Was
is dedicated to responsible stewardship of
the outdoors. Whether you hike, camp,
snowshoe, bike, paddle, hunt, fish, ski, or
climb, the Leave No Trace concept – taught
through a network of 25,000 volunteers – is
simple: Leave the places you enjoy better
than you found them.
Caddies and master cases make up the bulk of our packaging system.
Are they always necessary?
9. Think about ink.
Use green printing practices, and eliminate ink and coatings wherever possible.
ASSESSING AND REDUCING IMPACTS
10. Minimize shipping for packaging components.
Buy packaging that’s made close by.
11. Choose green energy for packaging manufacture.
How many resources – trees, water, energy – does this package consume? Can we build it better?
Resources: papercalculator.org / sustainablepackaging.org / zerowaste.org
photo: Greg Burke
12. Do the numbers.
“Zero waste is the mother of
environmental no-brainers.”
– Jeffrey Hollender of Seventh Generation
photo: Ember Photo
Support supply chain partners with a smaller carbon footprint.
photo: Theresa Gulliver
Zero waste is just what it sounds like:
producing, consuming, and recycling
products without throwing anything
away. But the deeper purpose of zero
waste is to change the way things are
made – from a one-way industrial
system into a circular system. Our
task is to get industry to mimic
biology, where nothing is wasted and
everything is recycled.
Exploring the backcountry in Montana
the Pe el Riv er
Wo rki ng to pre ser ve
hor se, Yu kon
ite
Wh
in
d,
Wa ter she
Ca the dra l Roc k in Ore gon’
s
prop ose d Joh n Da y Wild ern
ess
“In wilderness is the preservation of the world.” – Henry David Thoreau
14
15
“When I see an adult on a bicycle, I do not despair for the future of
the human race.”
S H A R I N G S U S TA I N A B I L I T Y : N O T E S F R O M T H E F I E L D
– H.G. Wells
Based in eight regions around the country, our field marketing managers are continually
developing unique programs to connect with people and share our sustainability efforts.
Did you know that Bike to Work Week
is Peter’s favorite holiday? Three cheers
for pedal power in the S.F. Bay Area!
From the Northeast
In Massachusetts we’re working with Project Green Schools to educate elementary and
On these pages you’ll read about some of their recent endeavors to support local nonprofit
middle school students about the links between a healthy body and a healthy planet.
CLIF Kid is a “Green Schools Hero,” helping PGS take its message to school districts
across the region.
partners, and put into practice the Clif concept of “Protecting the Places We Play.”
From the Northwest
We helped energize volunteers at Duwamish Alive!, a watershed restoration project benefiting
the largest contiguous greenbelt in Seattle. Hundreds of volunteers worked on river clean up
by kayak and canoe, helped restore salmon habitat, and revitalize native forests – and when
they needed more energy, we were there with CLIF BARS o’plenty!
Fundraising on the Run: 5k Briefcase Relay
In Seattle we supported the Fremont 5k Briefcase Relay, in which teams of runners dress up
and carry briefcases containing phone books. When the race’s director lamented the lack of
food donations to the food bank beneficiary of the relay, we suggested that they replace the
phone book in each brief case with canned goods for the food bank. Presto! This year, no
wasted phone books, and the food bank received more donations.
From the Midwest
We’re supporting Chicago’s voice for better biking, walking, and transport
via the Active Transportation Alliance. This year, we served up CLIF BARS
at a variety of events promoting people-powered transport, including Bike
the Drive, Walk and Bike to School Day, Bike to Work Week, and the
Boulevard Lakefront Tour.
From Los Angeles
We’re sponsoring four Playa del Run beach events to raise funds for Heal the Bay, a nonprofit
dedicated to making Southern California coastal waters and watersheds safe, healthy, and
clean. On July 18, following one of Playa del Run’s swim/run events, we wrangled 50 people to
help clean up Dockweiler State Beach so we could leave the shoreline better than we found it.
LA Metro’s Bike to Work pit stop
For a fourth year we sponsored the Surfrider Foundation’s Paddle for Clean Water: Over
1000 local surfers paddled around Ocean Beach Pier to bring awareness to the pollution
problem along the San Diego coastline. Our commitment to Surfrider, however, is year-round:
For almost a decade, we’ve been supporting our local chapter in its twice monthly beach
cleanups (and at least once a month, we show up ourselves to lend a hand).
From the San Francisco Bay Area
During the 7th annual Yosemite Facelift, we provided thousands of CLIF BARS to
volunteers, and joined in the five-day work fest to help clean up trash from this iconic
and beloved national park. The results: 150,000 pounds of garbage removed from the
(now even more) spectacular Yosemite.
From Texas
Protecting the places we play: Yosemite
It’s rush hour at Paddle for Clean Water Day
Clif Bar’s field marketing team
Hanging loose on the beach while
hanging tough for clean water
Participants in this year’s 2 Mile Challenge avoided more than 43,000 car trips by
cycling almost 385,000 miles during the program’s initial six-month competition.
From the Rocky Mountain Region
We’ve been supporting Volunteers for Outdoor Colorado (VOC) since 2003. To date,
VOC has engaged over 3000 volunteers to help plant trees, construct and maintain
trails, remove invasive species, and even restore historic Forest Service buildings.
Protecting the Places We Play (and playing while we protect them)! We adopted a
stretch of highway favored by cyclists in Boulder County, and this year we threw an
Adopt-a-Road Day BBQ. We invited other companies and individuals that also have
adopted streets to join us. Most groups cleaned their section of road on this particular
Friday afternoon and then met us for a BBQ hosted by Clif Bar. It was inspiring to see so
many orange bags alongside the streets all at once...and the BBQ was such a
freewheelin’ success, we’re planning to make it an annual event.
Surfers in Texas? We helped the Surfrider Foundation/Central Texas Chapter bolster energy
for beach cleanups along the Gulf Coast with Texas-sized servings of CLIF BARS.
(Surfing experience not required.)
Clif Bar’s 2 Mile Challenge grew out of two simple facts:
• In the U.S., 40% of all trips are 2 miles or less.
• 90% of those trips are by car.
That’s not all. We also sponsored the Climate Cycle’s Solar Schools Bike
Rides. Climate Cycle uses proceeds to install solar lighting in public
schools. So far, 900 riders have raised $175,000 from Climate Cycle’s first
two rides. As a result, nine schools with an enrollment of 11,000 total
students have solar panels and environmental programs onsite.
Post race clean up? It’s in the bag!
From San Diego
We’re committed to keeping the Lone Star State beautiful. This year we scheduled a service
event to follow the Austin Triathlon. We cleaned up after the triathletes ran, biked, and
swam the Colorado (and we collected 80 pairs of good sandals left at the river’s edge for
the local Goodwill).
Good things are rolling in New York City. During the May Bike to Work Week, we
supported Transportation Alternatives’ “Breakfast on the Bridges” – commuters
who rode their bikes over any NYC bridge were rewarded with juice, java, water, and
CLIF BARS. Did you know that cycling is the fastest growing mode of transportation
in NYC? Over 650 lane-miles for bikes!
We sponsor Hawaii’s pre-Ironman Underwear Run by
fueling nearly naked runners with natural nutrition.
Did you know?
•
In the 1960s, 90% of children who lived within a mile of their school
Today? Only 31%.
walked or biked to school.
•
Bicycles currently displace over 238 million gallons of gasoline per year by
replacing car trips with bicycle trips.
T R A N S F O R M I N G T H E 2 1 S T C E N T U RY F O O D S Y S T E M
M O V I N G T O WA R D S U S TA I N A B I L I T Y
WO R K I N G T O R E D U C E O U R E C O L O G I CA L F O O T P R I N T
Clif Bar Sustainability Newsletter / Winter 2010
When Clif Bar & Company received an invitation to Washington, DC to address the question, “How can we drive change toward more
Welcome to the 2010 issue of Moving Toward Sustainability, celebrating nearly a decade of environmental work at Clif Bar & Company.
sustainable agriculture?” we jumped at the chance.
In honor of this ten-year milestone, I wanted to share a personal story from Nepal that deeply influenced my thoughts on business and
Following the publication of a groundbreaking report, Toward
Sustainable Agricultural Systems in the 21st Century, the National
Research Council, USDA, and Organic Farming Research Foundation
(among others) held a symposium at the National Press Club to
discuss its findings.
The audience, comprised of scientists and leaders from university
agriculture programs and government agencies, was there to discuss
the findings of the report, which recognized two distinct approaches
to improving sustainability in agriculture: incremental and
transformative.
The incremental approach involves making conventional farming
systems more efficient by using less fertilizer and pesticides to
increase yields. And while this would be an improvement over the
current situation, we support a transformative approach, such as
organic, which regards the system as an integrated whole and uses
biological methods to produce multiple benefits simultaneously.
For instance, replacing chemical fertilizers with compost not only
improves soil fertility, it also increases the soil’s ability to hold water,
preventing water pollution and providing more drought-resilience.
In addition, organic farming can:
• Help protect people from exposure to toxic chemicals
• Provide livable income to farm families
• Conserve biodiversity
• Fight global warming
On behalf of Clif Bar & Company, I went to bat for organic in
Washington. I reminded the audience that consumers are driving
the demand for healthy, natural food. In 2009 they spent over
$25 billion on organic products, according to the Organic Trade
Association’s 2010 Organic Industry Survey. In addition, I pointed
out that contamination from genetically modified organisms
(GMOs) presents a serious threat to farmers, and to the USDA
organic brand. I shared the story of Clif’s commitment to
sustainability throughout the supply chain, from the field to the
final product. And when I told them our respect for nature
extends to company policies that encourage people to bring
their dogs to work, the audience cheered.
I’m proud to be part of a company that operates on a
transformative model, via our Five Aspirations. We serve as a
bridge between health-conscious consumers and innovative
farmers, and we will continue to strengthen this connection to
help create a more healthy, just, and sustainable food system.
Elysa Hammond, Director of Environmental Stewardship
my journey in life. I’ve told it many times over the years, most recently when I accepted the Global Green USA Millennium Award for
Corporate Environmental Leadership on behalf of all our efforts here at Clif Bar. Thanks for reading.
In the fall of 1982, after traveling for nearly a year around the world,
I ended up in Nepal hoping to climb a few modest 20,000 peaks with
a friend. In preparation for the climb, I trekked around acclimatizing
to the Himalayan Mountains and culture and found myself trailing
a climbing expedition headed for one of the highest peaks in the
world, Dhaulagiri.
The expedition included six climbers, 10 Sherpas, and over 200
porters carrying 20,000 pounds of equipment, tents, climbing gear,
food, oxygen bottles, and more. All this effort – people and stuff –
was dedicated to the hope of getting one or two climbers to
the summit.
I had climbed many peaks by this time in my life but never using so
many resources and so much energy. Then I saw the base camps
of Dhaulagiri and other Himalayan peaks. Whether they succeed
or fail, these expeditions leave behind literally tons of garbage –
abandoned tents, sleeping bags, ropes, empty food containers,
and thousands and thousands of oxygen bottles. This experience
blew me away.
Why would these climbers, who consider themselves environmentally
conscious, leave behind so much waste, polluting and degrading
some of the most majestic and sacred places in the world?
Knowing many of these climbers personally, I started to ask that
question. The answer goes something like this: “These mountains
are so big. It’s just too risky and too much work to bring everything
back down. It’s hard enough to summit, let alone clean up.”
My answer to that is, “If you can’t summit without cleaning up behind
you, then don’t climb that mountain.”
That’s the same way I feel about business. If getting to the top –
or making the bottom line – means you can’t do it without polluting
the earth, then don’t climb that mountain. Climb another mountain,
or learn to climb a different way. That’s what we’re choosing to do at
Clif Bar: Climb a different mountain and climb a different way.
Every business makes an impact on the environment, and Clif Bar
is far from perfect. But we are making a daily effort to understand
our ecological footprint, and we are taking one step at a time to
reduce that impact.
Gary Erickson, Co-Owner, Clif Bar & Company
The USDA defines organic agriculture as a system based
on management practices that restore, maintain and
enhance ecological harmony.
Distributed by Clif Bar & Company, Emeryville, CA 94608 U.S.A. 1-800-CLIFBAR M-F 8-5 PST • clifbar.com • ©2010 Clif Bar & Company
Printed on New Leaf paper, 100% recycled, 60% post-consumer content, processed chlorine-free with vegetable based inks. CBC10.373
Gary trekking in Nepal in 1982, in front of Dhaulagiri
Literally tons of garbage is left
behind at climbers’ base camps in the
Himalayan Mountains.
photo: Liesl Clark