Nutrition CSR News

How Companies Can Step Up on Safer Food

Blog

By Boma Brown-West

Even if you haven’t heard of perchlorate, chances are that you probably have eaten it. Perchlorate is a chemical used in plastic packaging and food handling equipment for dry food like cereal, flour, and spices to reduce the buildup of static charges.

Nutrition Labels Get a Makeover: Will It Make a Difference?

by Jim Witkin
Article

It’s been nearly 25 years since the Food and Drug Administration (FDA) mandated that all food and beverage packaging carry the Nutrition Facts panel. These labels, now found on over 700,000 products, provide the consumer with information like serving sizes, calories per serving, ingredients and nutritional content.

JetBlue Gives Its BlueBud Business Mentoring Program a Boost with New Mentees – Eat Your Coffee, Sustainable Snacks and 9 Miles East Farm

JetBlue expands the program to include responsible food and beverage brands in its New York and Boston focus cities
Press Release

NEW YORK, January 8, 2019 /3BL Media/ – JetBlue (Nasdaq: JBLU), New York’s Hometown Airline® and the largest carrier in Boston, recently announced the winners for the fourth cycle of its BlueBud business mentoring program. Eat Your Coffee, Sustainable Snacks and 9 Miles East Farm will participate in an in-depth business mentorship program with JetBlue, learning what it takes to get their brands off the ground.

Zinnia’s #GardenStory: Sharing Her Love of Fresh Food With Those in Need

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At The Scotts Miracle-Gro Foundation, we want more kids outside—with their hands in the dirt and their smiles bursting with joy. We want more kids to have the opportunity like Zinnia to experience the wonder of gardens.

That’s why we’re partnering with KidsGardening to support more youth garden programs nationwide. Starting January 2, schools and nonprofits from across the country are welcomed to apply for a Grassroot Grant to bring a garden to their community.

What Will We be Eating in 2019? A Nestlé Nutrition Expert (and More Than 2,000 Americans) Weigh In

Watch out for these four nutrition, health, and wellness trends in your kitchen cupboards in the New Year
Blog

By Kelly Malley, Director of Nestlé Nutrition, Health and Wellness Center of Excellence

After decades of staying on the cutting edge of food, I’ve learned that the world of nutrition moves fast. Now, I lead a team of nutrition and wellness professionals at Nestlé, helping to design new foods and beverages to give you the foods you love with the nutrition you crave.

Meet Three of Our Neighbors Fighting Hunger Every Day

These organizations serve community needs with good food and a lot of heart
Blog

By Kim Pagal, Community Affairs Manager at Nestlé

Cooking Up Fun: With Hands-on Classes and Shiny New Kitchens, Children’s Museums Around the Country Are Teaching Kids to Eat Healthy and Try New Foods

By Claire Zulkey
Article

The hummus is a hit at the Teaching Kitchen at the Children’s Museum in Denver. Is it the ratio of garlic to lemon? The chunky consistency? Nel Nelson of Aurora, Colorado, who often brings his children and nieces to the museum’s Teaching Kitchen, has his own theory: “The kids get to smash the ingredients with a pestle,” he says. Something about pint-size chefs having a good time just makes food taste better. 

Giving Back to the Causes We’re Passionate About

By Debra Vernon, Senior Director, Corporate Social Responsibility
Blog

Caring for our team members and our communities is part of who we are. In honor of Giving Tuesday, I wanted to share a few of the ways Tyson Foods and our team members are giving back to the causes we care about.

As the largest food processing company in the U.S., Tyson Foods supports hunger relief in a big way. In 2015, we put a stake in the ground when we pledged $50 million in cash and in-kind donations over a five-year period to fight hunger. That pledge is known as the “50-in-5” commitment.

Pro Bono Perspectives Podcast Thanksgiving Special! Episode 9: Robert Lee, Rescuing Leftover Cuisine

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We are thrilled to welcome Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine for a special Thanksgiving week episode. Rescuing Leftover Cuisine is a national nonprofit that targets both the prevention of quality food waste and putting an end to hunger. In the United States alone, 40 percent of food gets tossed every year and on average, 1,160 pounds of food are lost to the garbage pail each year by an American family of four.

How Nestlé Is Making it a Whole Lot Easier to Access Nutrition

You might be surprised that Nestlé ranked #1 in driving access to nutrition in the U.S. Here are the three ways we’re investing to make it happen
Blog

By Wendy Johnson, Ph.D, MPH, RD, Nutrition, Health & Wellness VP at Nestlé USA

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