Memorial Day Weekend marked WhiteWave’s seventh year sponsoring the BolderBOULDER and 10+ years participating in the Boulder Creek Festival. The Silk®, So Delicious®, Vega™, Horizon®, Wallaby® Organic, Earthbound Farm® and International Delight® brands were represented at both events. Each brand served samples of new products to hungry folks throughout the weekend. We are excited to share that more than 100+ WhiteWave employees participated in this year’s 10K race.
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.
Happy Earth Day!!
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.
Check out the FINAL 2015Infographic to see our work and progress in other sustainability focus areas.
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
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
To learn more please click here.
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).
Sandra Postel, of National Geographic’s Freshwater Initiative, recently shared an article on the Change the Course initiative to restore billions of gallons of water to depleted rivers and wetlands (of which the National Geographic Society is a founding partner). The article notes that water security depends on two things: consuming less water by using and managing it more wisely, and restoring flows to depleted rivers and freshwater ecosystems. Change the Course is a national freshwater restoration campaign led by Bonneville Environmental Foundation, National Geographic and Participant Media focused initially on the Colorado River Basin. As of March 2015, the campaign has engaged myriad companies, universities and professional sports teams as sponsors and campaign partners. It has also inspired more than 170,000 individuals and 22 companies around the world to make the free pledge to conserve water, effectively restoring more than 100 million gallons of water to the Colorado River Basin.
WhiteWave is proud to be a charter sponsor of Change the Course and continue to fund the organization’s restoration projects. We work with our business partners and supply chains to reduce corporate water footprints and raise awareness about our freshwater challenges. To learn more about Change the Course click here.
This Valentine’s Day weekend give your sweetheart a sweet tooth with these individual no-bake coconut fruit tarts from So Delicious Dairy Free . They’re vegan, gluten -free and made with love!
- Chop almonds in a food processor and add mejool dates. Blend until smooth. Reserve about 1/8 C. of date mixture and set aside.
- Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.
- In a mixing bowl, whip the Culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.
- Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.
- Remove the frozen tarts from the pans.
- Garnish with raspberries and sliced strawberries.