Baking & Snack - July 2020 - 23

"AS THE PANDEMIC
BEGAN IMPACTING
NORTH AMERICA, WE
RECOGNIZED THE
IMMEDIATE NEED FOR
SHELF-STABLE FOOD
AND FUNDING TO HELP
ORGANIZATIONS MEET
THE RAPIDLY CHANGING
NEEDS OF THEIR
COMMUNITIES."
Kim Fortunato, Campbell Snacks

made their own donations to food banks, which really
moved us."
The Toufayan family took this a step further by estimating the total amount of that 10% bump and donated
the same - a little more than $200,000 - to local food
banks in New Jersey and Central Florida where the company's three bakeries are located.
The Kellogg Company, Battle Creek, Mich., allowed
front-line workers extended sick time and provided
thank-you bonuses and schedule flexibility to enable
them to care for their children. The company also expanded its workforce in places where there was increased demand.
"That ensured our hard-working employees also have
time to rest and recharge away from work," said Kris
Bahner, senior vice president, global corporate affairs,
Kellogg Company.
For Wyandot, supporting employees looked like an
extra days' worth of pay a week for seven weeks if they
came to work. Typically, employees usually are allowed
to take home two bags of snacks per week; the company
increased it to a case for workers to distribute or keep as
they saw fit. And Wyandot bought more than $10,000
worth of gift cards from Marion businesses, particularly
restaurants, to not only support the local economy but
also reward employees.
"The gift cards were a way to say, 'We're committed
to Marion. We're committed to helping out the businesses that employ your family and friends,' " Mr. Sarlls
said. "We want to help keep Marion strong. That vis-

ceral commitment to Marion gave our employees a lot
of pride."
Wyandot also donated personal protective equipment
and 60,000 lbs of snacks to first responders, the local
school system and food banks. The company frontloaded some of its annual giving to the beginning of the year,
making sizeable contributions to the Mid Ohio food
bank and a relief fund for restaurant workers.
When giving back to the community, it is an obvious
choice for food manufacturers to focus on the thing they
do best: feed people. This became the core of many companies' COVID-19 response.
"As the pandemic began impacting North America, we
recognized the immediate need for shelf-stable food and
funding to help organizations meet the rapidly changing
needs of their communities," Ms. Fortunato said.
Campbell made an initial commitment of $1 million of financial and product donations in mid-March
to food banks and local pantries in its 33 hometown
communities. Since that initial donation, Campbell
has grown that amount to more than $5 million in the
United States.
Clif Bar donated 14 million CLIF, LUNA and CLIF
Kid Bars to food banks, first responders, non-profit
partners and frontline healthcare workers. It also made
up to 450 meals a week at its headquarters to feed volunteers at the Oakland Unified School District.
The Kellogg Company has taken its COVID-19 relief
global through its Kellogg's Better Days global purpose
platform and donated more than $11.5 million in food
and funds to hunger relief efforts related to COVID-19
around the world. The donations are supporting The
Global FoodBanking Network, European Food Banks
Federation, Feeding America and Food Banks Canada.
In addition to its support of national and local nonprofit organizations in its hometown of Baltimore, H&S
Bakery donated 20,000 loaves of bread weekly to more
than 40 charities.
"Despite the bakery's extensive divisions and holdings, neither our company nor its family members have
strayed far from our Baltimore roots and take pride in
giving back to the city that helped build out business,"
said Bill Paterakis, CEO of H&S Bakery. "Further, H&S
has made contributions in all locales in which we operate a bakery."
While the pandemic may have afforded many opportunities to give, for many of these companies it was just
an extension of the commitment they had already made
to corporate social responsibility. And for these businesses there was no other choice.
"We felt so fortunate that we were able to continue
baking bread, to continue manufacturing, that we had to
find a way to give back," Ms. Toufayan said.

*

www.bakingbusiness.com / July 2020 Baking & Snack 23


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Baking & Snack - July 2020

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Baking & Snack - July 2020 - 1
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