This week was the completion of the annual Community Food Share Compete to Beat Hunger Corporate Challenge. This challenge brings together thousands of employees from companies throughout the Broomfield and Boulder counties to join in the fight against hunger.
As always this year’s challenge was filled with unique and impactful fundraising events, including a field day with kickball, a wine auction, baking sale and executive raffles. At WhiteWave, we make it a point to give year round to Community Food Share through employee volunteering, monetary and product donations. This is the one event each year that WhiteWave encourages full employee participation because as a food company, it is especially important to ensureour neighbors have nourishing food to eat. To learn more about how you can get involved in Community Food Share click here .
Be sure to check back in for final results!
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We are totally STōKed to introduce our new line of iced coffees to our growing coffee portfolio. We launched STōK this past March with two multi-serve offerings and are pleased to announce that we recently debuted three single-serve varieties. All five products will be available starting this June.
Cold brew takes its sweet time. We steep STok at a lower temperature for 10 hours to bring out every drop of smooth, bold, one-of-a-kind STōKness. We produced STōK using a proprietary blend of Arabica-based coffee beans, using a higher ration of coffee beans to water than typical hot brewing.
STōK’s 48 oz. multi-serve bottles come in Un-Sweet and Not Too Sweet varieties, each with a suggested retail price of $4.99.
STōK’s single-serve 13.7 oz. glass bottles are available in Mocha, Vanilla (both made with reduced-fat milk and cane sugar) and Not Too Sweet Black (made with cane sugar) flavors, each of which retail for $3.39.
If you are interested in finding out where you can purchase STōK click here: http://stokcoffee.com/
SPINACH SALAD WITH WHITE BEANS, BEETS AND HALOUMI CHEESE
This delightfully unusual salad is a study in pretty colors and delicious textures, hearty enough to be a vegetarian meal. For a more robust entrée, try adding strips of prosciutto or slices of grilled sausage for additional protein.
Greek haloumi cheese is increasingly available in the deli section of well-stocked supermarkets. It’s delicious pan-fried; do it just before serving so the cheese is still meltingly soft, not rubbery. Be generous with the candied walnuts at the end; they impart a wonderful crunch and a hint of sweetness to balance the salty tang of the cheese and the earthiness of the spinach and beets.
To learn more about this #SaladSunday recipe click here.
May is#NationalSaladMonth and Earthbound Farm is partnering with some awesome bloggers to start the first official #SaladSunday. Salad Sunday is all about eating the good stuff to cap off the weekend and start up the week. Be sure to stay tuned throughout the month of May for for inspiration like this beauty from @twoofakindcooks and use #SaladSunday to share your gorgeous salads with Earthbound Farm.
We are excited to announce that for the sixth year in a row, Vega has been named one of Canada’s Best Places to Work! The 2016 list, produced by Great Place to Work® and published by The Globe & Mail, awarded Vega the #2 spot among medium-sized companies, climbing from #4 in 2015. In addition, Vega was named the Best Workplace for Women for the second year in a row.
Vega is an environment that has a strong belief in putting people first and is committed to creating a workplace that empowers Vegatopians to thrive. From personal goal-setting programs, to on-site yoga and bootcamp classes, to a smoothie and healthy snack bar, to “Sqaut-o-clock” where all employees stop what they are doing and perform squats for 2 minutes, Vega has a culture that promotes balanced wellness and a healthy lifestyle. Additionally, offering an environment for women in the workplace that provides equal opportunities, career development, maternity and parental support, as well as flexibility at the workplace, has allowed Vega to receive the best workplace honors.
One of our six values at WhiteWave is Individuals Matter. We are proud to see our passion to make a difference in the lives and careers of our employees is being recognized through these achievements. We are committed to continuing to be the type of company that celebrates our employees and the work we all do together to change the way the world eats for the better.
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As we wrap up Earth Week at WhiteWave, we are excited to share the below Sustainability Infographic for 2015 that highlights many of the successes we have achieved in the last year. For example, we established a path to reach our goal of sourcing 100% sustainable cocoa powder across North American brands, an accomplishment we are incredibly proud of. We also scored a 99B from the CDP on our climate disclosure, earning us a place on the Climate Disclosure Project leadership index. We are constantly working towards our goal of changing the way the world eats for the better® and the this infographic is a true testament to this commitment.
In an effort to continue our focus on overall health and wellness at WhiteWave we had Brendan Brazier, Cofounder of Vega, and Bestselling Author of the Thrive Book Series, along with Jenn Rendazzo, Registered Dietician, present on plant-based nutrition to employees. Those who participated in the event earlier this week were given a signed copy of Brendan’s book and spoke with Jenn on how to make simple lifestyle changes to encourage wellness.
In addition to the above employees were given the opportunity to learn more about fitness, organic gardening, WhiteWave benefits and much more.
Brendan is the formulator and cofounder of Vega, bestselling author of the Thrive book series, creator and host of the Thrive Forward web series, and editor in chief of Thrive magazine. He’s also a former professional Ironman triathlete and a two-time Canadian 50km Ultra Marathon Champion. Brendan is regarded as one of the world’s leading authorities on plant-based performance nutrition, and therefore works with several NHL, NFL, MLB, UFC, and Olympic athletes. Brendan now invests in and works with socially responsible food & tech companies whose mandate is to fix our food system and reduce the environmental strain of food production.
Yesterday’s edition of The Denver Post included the Top Workplaces of 2016, and we’re pleased to announce that, once again, WhiteWave was selected as one of the best places to work in the Denver metro area. More than 1,300 Denver area companies were invited to participate, and WhiteWave ranked #18 of 25 in the “Large Employer” category, which is defined as companies with more than 500 employees.
The survey measured several qualities that help create a Top Workplace, including leadership, career opportunities, workplace flexibility, compensation and benefits. This honor is truly meaningful because it is based on feedback from our employees. We are honored to be included for a fourth year and are proud of the passion our people bring to WhiteWave each day.
To read more about this recognition click the link below: http://www.topworkplaces.com/frontend.php/regional-list/company/denverpost/the-whitewave-foods-comp
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WhiteWave’s 2015 annual review focuses on our drive to continue providing high-growth, on-trend food categories consumers across the world love, and delivered the transparency, choice and responsible practices people want. We entered 2015 with the intention of sustaining our growth trajectory by entering new categories, investing more in research and development, expanding our reach and providing great-tasting products that are better for people and the environment.
This story is presented as a video message from our CEO, along with a letter that covers the following topics:
Continued category and volume growth across our core portfolio, including our most recent acquisitions and exciting, new opportunities in 2016
Our deepening relationships with customers and delivering a better-for-you product portfolio across the grocery store
Expanding our relevance to consumers as we offer products that taste great and are better for them and the planet
Our momentum heading into 2016, as we continue to invest in the quality and sustainability of our supply chain, innovation capabilities, and marketing of our brands and the categories in which they compete
How our values and culture drive all we do and are key ingredients to our success
There’s a new way to savor break time, whether it’s morning, midafternoon, or night. Introducing Nutchello™: a deliciously smart beverage from Silk® that contains 90 calories or less per serving.
Nutchello’s distinctive blends of nut flavors provide a deliciously satisfying taste experience. Three flavors are now available:
Caramel Almond Cashew provides luscious notes of caramel blended with toasted almonds and creamy cashews.
Dark Chocolate Walnut offers a combination of decadent dark chocolate paired with the taste of roasted walnuts.
Toasted Coconut Cashew provides a lightly sweet taste of toasted coconut combined with the creaminess of cashews.
To celebrate the launch, Silk is partnering with culinary tastemaker and best-selling author Katie Lee to create cocktail to craft six cocktail recipes using Nutchello for those seeking a delicious after work pick-me-up. Katie Lee will officially unveil the cocktails with Nutchello at the Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE on Saturday, February 27, 2016 at the Goya Foods Grand Tasting Village featuring MasterCard Grand Tasting Tents & KitchenAid® Culinary Demonstrations. Nutchello will be at the festival all weekend, offering attendees a first taste of the new Nutchello beverage.
And because it’s from Silk, Nutchello is free of dairy, artificial flavors or colors, and high-fructose corn syrup.
Nutchello will be available at grocery stores nationwide in early 2016 for a suggested retail price of $4.49. Find Nutchello in the refrigerated aisle near other Silk products, which include Almondmilk, Cashewmilk, Coconutmilk, Soymilk, dairy-free creamers and yogurt alternatives. To view Katie Lee’s cocktail recipes, visit Nutchello.com, or engage with Silk on Facebook (Facebook.com/Silk).
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The Grazing Mind is a blog about current and social events related to the products, culture and business of WhiteWave.