Currently browsing posts about: Nestlé

Food corporations are pushing corporate social responsibility (CSR) as hard as they can.  This seems like an oxymoron to me, but here’s what they say:

CSR #1: Nestlé (no relation) says it is creating shared value by “optimizing water use and productivity, Italy.”

In the Piacenza and Parma region of Italy, in recent years, water has become scarcer, especially during the summer. Nestlé Italia decided to engage more closely with its tomato suppliers, to secure its supply of tomatoes and significantly reduce the amount of fresh water used for irrigation.

The three-year project with Consorzio Interregionale Ortofrutticoli, a cooperative of tomato farmers, aims to maximise tomato production and optimise irrigation in 10 pilot farms with differing soil conditions, by using solar-powered CropSense Soil Moisture Monitoring technology. Data at root level is collected daily and used to provide the exact amount of water needed to optimise crop revenue and water use.

Data collection will continue into 2011, and additional farmers are already keen to join the project based on the initial results: yields have nearly doubled, the tomato quality (sugar content) increased by 15% and the water used to produce one tonne of tomatoes fell by 45%.

Watch Nestlé’s film: Optimising water use and productivity, Italy

Read more in Nestlé’s report, Creating Shared Value

Anti-CSR: For an antidote, try Corporate Accountability International’s campaign called “Think Outside the Bottle,” and watch the video of Annie Leonard’s Story of Bottled Water.

CSR #2: FoodNavigator has a new collection of commentaries on CSR:

I’ve just gotten an announcement of Nestlé’s (no relation) latest corporate social responsibility activities.  It has released the 2009 version of its annual report: “Creating Shared Value.” By this, the company means that its activities that benefit society as well as its shareholders in three areas: water, nutrition, and rural development.

According to the report, Nestlé has achieved:

• A 59% reduction of water withdrawal per ton of product since 2000.
• More than 160,000 individual farmers and suppliers trained through capacity-building programs.
• Significant improvements in greenhouse gas emissions, water use and creation of waste and by-products.
• More than 7,200 products renovated for health considerations; over 3,300 now have reduced sugar, sodium, fats or artificial colors.

But wait.  Isn’t this the company that sold $102 billion worth of bottled water as well as chocolate candy, and ice cream last year?

Is Creating Shared Value a win-win?  Or is it an oxymoron?

For reasons that make no sense to me at all, corporations are not allowed to simply make a profit.  Their profits must constantly increase.  They must report growth in profits to Wall Street every 90 days.

For food companies, this is not so easy.  We already have twice as many calories available in the food supply as needed by our population –  nearly 4,000 calories per capita per day.  How to deal with this?  Find new buyers.

General Mills says its “recipe for profitable growth” will target three specific groups: Hispanics, aging baby boomers (those aged 55 and over), and millennials (baby boomers’ kids aged 16-33).  General Mills owns cereals and fruit roll-ups, among other such products.

According to MinnPost.com, General Mills is now the leading advertiser in U.S. Hispanic media.

But General Mills expects most of its growth to come from emerging markets like China.  Sales in China tripled from 2005 to 2009 and are expect to reach $900 million by 2015. Sales of General Mills’ Häagen-Dazs* ice cream are booming in China.

Isn’t it fun to be a target of General Mills’ growth strategies?  I assume all major food companies have their eyes on the same target.

*Factoid footnote: Nestlé owns Häagen-Dazs in the U.S. and Canada.  General Mills owns the brand everywhere else, including in China.

I’m in Alaska this week and out of Internet contact most of the time so it’s been hard to follow the cookie dough story.  It seems that the strain of E. coli found in the cookie dough does not match the strains in the people who have gotten ill from (presumably) eating it.  The FDA can’t figure out how E. coli got into the cookie dough.

When I can get to a computer, I like to check the FDA page on this outbreak, and also the one from the CDC.  But it looks like they are only updating the pages about once a week.  So the quickest way to keep current on this is through Bill Marler’s blog.

[Posted from Anchorage]

The story thus far:

From January to June 2009, at least 69 people from 29 states have gotten sick with E. coli O157:H7.  Many of them confessed to eating Nestlé’s raw cookie dough.

On June 19, the FDA warned the public not to eat Nestlé’s raw cookie dough.  Nestlé issued a “voluntary’ recall.

Everyone is baffled about how E. coli O157:H7 could have gotten into cookie dough.  They wonder if cookie dough really is the cause.

The voluntary recall isn’t working (most don’t).  Obama Foodorama has no trouble finding plenty of recalled cookie dough on Washington DC shelves.

The Wall Street Journal reports that since 2006, Nestlé has consistently refused to allow FDA investigators to look at their safety records.  The company doesn’t have to.  All those pesky regulatory requirements are voluntary (that word again).

But now, in a spirit of someone more enforced cooperation, Nestlé lets the FDA in.  Bingo.  On June 29, the FDA says it finds E. coli O157:H7 in one batch of cookie dough.    But conversations with FDA officials leave many questions unanswered.

Nestlé is understandably concerned.   The company says it “deeply regrets” what happened and is fully cooperating with the FDA.

OK.  So if we didn’t know it before, we know it now: “voluntary” is a euphemism for not having to do anything.  Doesn’t this suggest the need for some real regulations?

OK, so Bill Marler is a class action lawyer* who makes his living from suing companies that produce unsafe food. I’ll grant that he has a vested interest but I admire the way he never loses sight of the harm done to innocent adults and children.  Cookie dough has a warning label on the package and everyone knows you are not supposed to eat raw cookie dough.  If you eat it, it’s your fault if you get sick, right?  See what he has to say about that one.

In Marler’s view, the warning label on commercial raw cookie dough should read something like this:

THE FDA INSPECTION MEANS NOTHING. THIS PRODUCT MAY CONTAIN A PATHOGENIC BACTERIA THAT CAN SEVERELY SICKEN OR KILL YOU AND/OR YOUR CHILD. HANDLE THIS PRODUCT WITH EXTREME CARE.

And, he asks, “Where is the multi-million dollar ad campaign to convince us of the dangers of uncooked cookie dough, like we do for tobacco?”

I would add a few further questions: What are we going to have to do to get a real food safety system in this country?  By real food safety system, I mean one that requires production of all foods – from farm to table – under science-based food safety plans (HACCP with pathogen reduction), overseen by a single federal agency that unites and rationalizes the current functions of USDA and FDA.

Everyone knows how to produce food safely or a lot more safely than is being done now.  If companies don’t bother, it’s because they don’t have to. You don’t like this?  Complain to Congress!

*Correction: See Mr. Marler’s comment below.  He says he mostly represents individuals.   I do apologize for the error.

Thanks to Bill Marler for discussing this question on his blog this morning and for suggesting starting with the ingredient list.  As a typical example, here is the ingredient list for Nestlé’s Chocolate Chunk cookie dough (others can be found at this site):

INGREDIENTS: BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, NESTLE SEMI-SWEET CHOCOLATE CHUNKS (SEMI-SWEET CHOCOLATE [SUGAR, CHOCOLATE, COCOA BUTTER, MILKFAT, SOY LECITHIN, VANILLIN – AN ARTIFICIAL FLAVOR, NATURAL FLAVOR]), MARGARINE (PALM OIL, WATER, SUNFLOWER OIL, HYDROGENATED COTTONSEED OIL, SALT, VEGETABLE MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, BETA CAROTENE COLOR, VITAMIN A PALMITATE ADDED), WATER, CORN SYRUP SOLIDS, MOLASSES, EGGS, EGG YOLKS, BAKING SODA, SALT, CORNSTARCH, SODIUM ALUMINUM PHOSPHATE, VANILLA EXTRACT, VANILLIN – AN ARTIFICIAL FLAVOR

MADE ON EQUIPMENT THAT ALSO PROCESSES PEANUTS/NUTS

CONTAINS: MILK, EGG, SOY, WHEAT INGREDIENTS

For starters, we don’t really know yet whether raw cookie dough is the source of this E. coli outbreak.  It could be something else, and Nestlé will have recalled 300,000 cases purely out of precaution.  The most likely source of bacterial contamination is eggs, but eggs typically carry Salmonella, not E. coli O157:H7.   And besides, the eggs in raw cookie dough are undoubtedly pasteurized, which ought to kill any bacteria that happen to be present.

The usual source of this toxic form of E. coli is cow manure.  Cows that carry this bug do not necessarily become ill, but they excrete it. Recall the spinach E. coli outbreak in 2006?  The spinach field was one mile away from a cattle crossing over a stream.  California investigators identified the particular strain of E. coli that caused the problem in cattle, cattle feces, and water at the cattle crossing, but did not found it in the field.

All they could do is speculate. Their leading hypotheses were runoff, a change in the water table, and (my favorite) wild boar.  Unfortunately for this last theory, when they surveyed wild boar for E. coli O157:H7, they found fewer than 0.5% to carry it.  So how E. coli got into the spinach remains a mystery.

As for the cookie dough, I’m guessing that everyone involved is having a busy weekend testing the ingredients, the packing plants, and everything else they can think of.  Let’s hope they find the source right away.

As a result of investigations in Colorado, the FDA has just issued one of it’s lovely warnings of “voluntary” recalls, this time of Nestlé ‘s raw Toll House cookie dough (see product list).

I’d like to know if cookie dough is really the problem.  If there is a problem with cookie dough, it’s usually Salmonella. If cookie dough is the culprit, how on earth did this nasty form of E. coli, usually excreted by farm animals, get into it?  Eggs?  Butter?  Chocolate?  Flour?   In the meantime, the tally has reached 65 victims in 29 states: 25 hospitalizations, 7 with severe complications, no deaths.  Here’s the brand new CDC Nestlé Toll House Cookie Dough outbreak page with the statistics.

The roster: spinach 2006, pet food 2007, tomatoes (or was it jalapeno peppers or cilantro) 2008, peanut butter 2009, pistachios 2009. And now cookie dough.

The endless mantra is that we need prevention: HACCP, pathogen testing, and independent third-party verification.