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Period: February 15, 2016 to March 1, 2016
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Unilever Uses “R” Approach To Keep Its Non-Hazardous Waste Out Of Landfills

Unilever says it has identified the sources of all non-hazardous waste it generates and has devised ways to direct it away from landfills. A year ago, Unilever said 240 of its factories had figured out ways to dispose of non-hazardous waste without using landfills. Another 400 sites – factories, warehouses, distribution centers and offices –in 70 countries have now been added to the list. The company applies a four-pronged “R” approach to waste disposal: reduce, reuse, recover or recycle. The achievement proves that “waste can be seen as a resource with many alternative uses.”

"Unilever Achieves New Milestone, Collaborates to Fuel Global Zero-Waste Movement", Sustainable Brands, February 09, 2016

A Steadily Changing World Reflected In Consumer Survey Results

A preview of Euromonitor’s 2015 global consumer survey results reveals that Millennials and Gen Z – consumers under 30 – are leading the shift from computers to mobile devices such as smartphones and tablets. This shift includes young people of the growing middle classes in emerging markets. Among other insights: Paid advertising, while still influential and important, is losing ground to product endorsements and opinions shared by family and friends on social media. Fifty-nine percent consider these recommendations to be very or extremely influential. Despite the upsurge in home food preparation, time-strapped consumers still buy packaged food and ready meals, especially “all natural” products. Lastly, consumers struggle to link health priorities with everyday habits, and try to find time for “what matters:” family, friends, and themselves.

"Top 6 Insights from the 2015 Global Consumer Trends Survey", Euromonitor International, February 12, 2016

Companies, Organizations  

Calif. Restaurant Makes Bread From Promising Grass Alternative To Wheat

A San Francisco “post agrarian” restaurant's goal is to rethink the restaurant business to focus on helping the environment through sustainable design. The Perennial's menu includes, for example, plant-centric starters such as sunflower Caesar salads made with aquaponic lettuces and entrees like pastured beef (four-ounce portions) with blistered broccoli leaves. Also featured is a house bread made with kernza, a perennial grass developed by the Land Institute in Kansas as an alternative to wheat. Kernza grows deep roots so it more effectively stores carbon, wards off pests, prevents soil erosion and fights other problems associated with “annual monoculture.”

"How one restaurant designed itself around preventing climate change", Mashable.com, February 13, 2016

L'Oreal USA Joins DOE's Better Buildings, Better Plants Program

L’Oreal USA said it has joined the U.S. Department of Energy’s Better Buildings, Better Plants Program as part of the company’s efforts to improve its energy efficiency. In this connection, the company promised to improve its energy efficiency by 25 percent over the next 10 years. This will also help the company strengthen its competitiveness while minimizing the environmental impact of its operations.

"L'Oréal USA Joins Department of Energy's Better Buildings, Better Plants Program", L’Oréal, February 23, 2016

John Mackey’s Food for Thought

The Wall Street Journal, February 19, 2016

How Walmart, IBM, Change Waste Streams to Profit Streams

Environmental Leader, February 22, 2016

Henkel 2015 Sustainability Report

Henkel, February 25, 2016

Products & Brands  

Martha’s Vineyard Revives Use Of 19th Century Red Fife Wheat

The introduction of locally-grown red fife wheat into the food chain on Martha’s Vineyard is nothing less than a “quiet revolution,” says Vineyard Bread Project founder Kate Warner. The re-introduction of red fife represents a return to locally-grown, nutrient-rich, sustainable wheat – and the making and selling of nutritious baked goods. She urges local readers to take several steps to support the island's red fife movement: buy the flour or wheat berries, or buy the bread made from them; use at least 15 percent red fife grain in baked goods sold at New York City farmer’s markets; establish a local mill on the Vineyard; and, lastly, support sustainable soil practices.

"Commentary: Old Wheat, New Thinking", Vineyard Gazette (Martha's Vineyard, Mass.), February 11, 2016

Unilever Joins Delta Faucet To Offer Consumers Way To Conserve Water When Using Shower

Unilever collaborated with Delta Faucet Company to help consumers reduce water usage when using the shower. As part of the partnership, Unilever’s Dove Deep Moisture Body Wash brand is working with the Delta H2Okinetic Hydrafall Showerhead, which offers a more efficient use of water than the average showerhead does. According to the company, H2Okinetic Technology disperses water in a “special wave formation” designed to create larger droplets and a shower that feels warmer.

"Less Water, Better Shower: Dove® Shows Shower Sense", Unilever, February 17, 2016

Chipotle declares its menu items GMO-free

Orange County Register, April 28, 2015

The Recycling Partnership adds Kimberly-Clark

Sustainable Brands, February 10, 2016

Does Your Beauty Brand Have a Purpose?

GCI Magazine, February 19, 2016

Q&A: Jasmina Aganovic, president, Mother Dirt

JWT Intelligence, February 24, 2016

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