Baking & Snack - March 2021 - 8

editorial
An Invitation to Do Better

L

Late last summer as I was working on season four of our
podcast Since Sliced Bread, I had the opportunity to interview Joe Kenner, chief executive officer of Greyston
Bakery, Yonkers, NY, about how the bakery's open hiring
model has helped it fill its entry-level positions and also
lift people out of poverty. Our conversation wasn't about
diversity, but he brought it up, saying that Greyston has
diverse representation at every level of the organization,
from the production floor to the board of directors.
Corporate America struggles with diversity, especially
at levels of leadership, and the baking industry is no different. Finding a baking company that doesn't - well, I
just knew that I had to learn more. In this issue of Baking
& Snack, you'll find my special report on diversity and
inclusion. In it, I take a look at where the baking industry stands and how it can do better with regard
to diversity in the workplace. With our industry
struggling to hire and retain workers, we cannot afford for our workplaces to be anything
but inclusive and supportive of all employees.
With this feature, I gave the experts - Mr.
Kenner, Trina Bediako of New Horizons,
Camille Pierce of Campbell's, Juliana Batista of
General Mills and Kamillah Knight of Ferrero
North America - the floor. As a white woman
who has never worked in food manufacturing, I
know I do not have the answers to this problem. But I
am here to listen and research and report what we find to
help further the conversation on how representation and
inclusion help not only businesses run better but also so-

ciety be better. And I want you to know that we at Sosland
Publishing Co. are looking in the mirror as well when it
comes to these issues.
As you tackle this issue, I hope you'll participate in
McKinsey & Co.'s 2021 " Women in the Workplace " study.
I cite data from their 2020 report, but data always gets better with more participation. I also urge you to check out
the Center for Food Integrity's webinars on racial justice
and inclusion. The expertise made available is invaluable.
The moderator, A'Yanna Webster of Winning Within &
Associates, begins every webinar reminding viewers that
these conversations are uncomfortable, but it is only by
persevering in these discussions that the effort will grow
easier and the divisiveness fade.
Of course, this problem will not be solved with one feature story in one magazine. Prejudice in its many forms is
deeply rooted in our society, but I agree with Ms. Webster
that only by talking about these challenges and seriously
exploring solutions will we overcome them.
As Ms. Batista told me: " We need to realize the change
needed is bigger than us, but that it's our responsibility to
ask, 'What can we do to help?' We need to invite others
to join us. "
This first article is our invitation to you to join us in
this conversation. It is but one part of our effort to help,
and I hope it will either start a conversation or facilitate
progress in the discussions you've already started.

	

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8 Baking & Snack March 2021 / www.bakingbusiness.com

EDITORIAL
Editor	
Charlotte Atchley
Executive Editor	
Dan Malovany
Managing Editor	
Keith Moore
Features Editor	
Michelle Smith
Associate Editor	
Makayla Nicholis
Digital Associate Editor	
Taryn Parker
Contributing Editors:	
Donna Berry
	
Beth Day
	
Laurie Gorton

-	 Charlotte Atchley, Editor
catchley@sosland.com

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Chairman and CEO	
Charles S. Sosland
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L. Joshua Sosland
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Administrative Officer	
Staci Greco
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Executive Editor	
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Jim Saladin
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E-mail: BakingSnack@sosland.com
Internet: www.bakingandsnack.com

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without written permission is prohibited. Printed in USA


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Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
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