Kraft Foods shared results of a pioneering survey that measured its impact on climate change, land and water use. The multi-year footprinting project—in partnership with Quantis Inc. and reviewed and analyzed by World Wildlife Fund and notable academics at the University of Minnesota Institute on the Environment—goes far beyond the company’s walls.
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In the next step toward launching two world-class public companies, the Kraft Foods Inc. Board of Directors today announced the appointments of the Chairmen and Chief Executive Officers of the future global snacks and North American grocery companies. As previously announced, the company expects to complete the spin-off by the end of 2012.
Electrolux will open The Cube, an original dining concept in Milan on December 19. The concept is a celebration of Electrolux Professional Heritage as well as of Scandinavian design and gastronomy trends which inspires the company. Untill April 26, 2012, Milanese and guests will be able to enjoy great food and views attending The Cube.
Delicious food is just one side of gastronomy, which also has a much more unpleasant facet, waste. Unilever Food Solutions commissioned a new World Menu Report entitled ‘Sustainable Kitchens: Reducing Food Waste’ (download it here) revolving around one of the most disturbing issues in the field of restaurant industry. The team behind the research investigated the problem and surveyed 4,000 diners in the U.S., UK, Germany, China, Russia, Poland, Brazil and Turkey. This research unveils consumers’ attitude towards the methods of food waste disposal used by restaurants and diners as well as sustainability practices these venues adopt. In fact, the problem now is really huge considering the fact that “a single restaurant in the U.S. can produce approximately 25,000-75,000 pounds of food waste in a year depending on the size of the establishment, according to an extensive analysis of restaurants by the Green Restaurant Association (GRA),” as Unilever states in its press release.
Unilever is making significant investment in its brands in Russia, with a major revamp of its Baltimor ketchup range. Russia is the second biggest ketchup market in the world—consumption per head is six times bigger than the world average and double the consumption of the USA—and Unilever leads the market with its two ketchup brands, Baltimor and Calvé. The brand overhaul has been carried out by the Dutch (Hilversum, NL) and UK offices of brand development agency Anthem Worldwide, part of Schawk, Inc.
International Design Consultancy P&W have designed the seasonal branding for Tesco’s US chain Fresh & Easy Neighborhood Market. The holiday branding solution was implemented on their private label packaging, advertising and point of sale materials, including a holiday guide/brochure and supporting website.
Brand development agency Anthem Worldwide, part of Schawk, Inc., have undertaken a major brand refresh for Unilever’s Russian dressings brand, Calvé, which encompasses four sub ranges: mayonnaise, ketchup, salad dressings and sauces. Anthem’s Dutch (Hilversum, NL) and UK offices have worked closely with Unilever to develop the positioning, identity, brand guidelines and packaging for the brand, which also informs Calvé’s communications strategy going forward.
Blue Marlin’s two very different projects have been recognised by the renowned Design Business Association Design Effectiveness Awards, which is the only award scheme in the world to evaluate design projects based on hard commercial data. The DBA will reveal what level of award has been won—bronze, silver or gold—at a ceremony in London in February.