Monthly Archives: June 2012

Challenges Toward the Achievement of Social Goals

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Dear Colleagues,

 

Today we launched a Corporate Responsibility Progress Report for 2011, following a digital publication of the report which you can read in full here. I would like to share with you some significant points of progress as well as challenges involved in realizing the social goals we set in each category: Business Environment, Work Environment, Social Investment and community Involvement and Environmental Protection.

 

 

The publication of a report on corporate social responsibility by Strauss in a year of socio-economic public protest, cannot be an easy task. The past year was characterized by a social protest demanding different conduct from companies and businesses. As a company that has been reporting on its progress in the field of corporate responsibility for five consecutive years, we were faced with a dilemma: Should we report and share, or perhaps avoid publicity altogether without even mentioning the existence of a dialogue with consumers?

 

We feel that even if our work is not done yet, this report serves first and foremost as a tool for us to improve our activities, to help us measure our progress, set goals and work toward their achievement. It also forms the foundation of our dialogue vis á vis stakeholders expectations. All these considerations finally led us to the decision to report, share, and communicate data, and hence we are today unveiling our public report to the general public …

 

Corporate Responsibility – a topic that draws quite a bit of cynicism – is, as mentioned above, one of the most challenging areas of modern corporate management in this day and age, the age of informed consumers. Consumers say, and rightly so: First do what you were meant to do, and don’t confuse us with irrelevant stories. This is true to a large extent, and we have been doing just that at Strauss for many years, working constantly to improve our products and our practices.

 

 

In the new Corporate Responsibility Report, which monitors our CR progress in 2011, you will find extensive reference to our business environment. One of the issues we were most preoccupied with over the past year was the desire to improve consumers’ quality of life via our products. To this end, in 2011 we continued to improve the nutritional value of our products and increased the range offered to consumers, with an emphasis placed on optimum nutritional values.

 

In the chapter about our business environment at Strauss, we put the spotlight on efforts made to promote diverse populations within Strauss in general, and promoting women to management positions in particular. Group President & CEO, Gadi Lesin, set an ambitious goal of having an equal number of men and women in management positions at Strauss by 2015. Ambitious as it may seem to many, the truth is that like every difficult thing in life, if you don’t set tough goals and begin to “work at them”, the needle will not move. I will be happy to update you throughout this year and in the years ahead, about progress made toward realization of this goal.

 

 

In the field of social investment and community involvement, we undertook to advance a cause that not many business companies embrace, because it is not considered overly communicative. But to us it was important, and fell right in line with our business core. Two years ago we decided to focus all our social investment resources – money, product donations and employee volunteer work – on promoting diverse populations with an emphasis on employment. We believe that this issue, complex and challenging as it may be, is most appropriate for us as a business group whose employees and consumers, businesses and products, and partners and suppliers, are all diverse. We believe that the same populations we help advance today, will return to us as employees one day, and help us become a better company.

 

 

In the field of environmental quality, we continue to present improvements year by year. Despite the fact that this is a very measurable field with universal parameters and indicators, our group structure poses challenges when we apply a uniform environmental management system across our global businesses. Therefore, this year we are pleased and proud to be able to report that our international coffee company, which accounts for almost 50% of Group businesses, has set significant five-year environmental goals in the fields of waste, water, greenhouse gas emissions and more.

 

 

Facing the Future

 

As in life, the road to the achievement of goals in corporate responsibility is challenging and quite complex too, but despite the difficulties, it is important to mark clear goals and strive for them, without giving up and despair.

 

 

In conclusion, I can say that this year in particular we gained clearer appreciation of the issues substantial to us as a business firm engaged in manufacturing food and beverages around the world (relationship with our suppliers, expectations of our consumers, the quality of our products, nurturing our employees and more). These are the issues we should focus on and work tirelessly to improve. We are still faced with a long journey, and every year we make sure to set more significant, measurable and challenging goals. In that spirit, we will continue to do the same next year as well.

 

Highlights from the World Barista Championship in Vienna

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Let’s start from the end.

 

The winner of the 2012 WBC is Raul Rodas from Guatemala. This is his third year as a contestant at the WBC, and his experience and resolve were certainly evident throughout the competition. Rodas presented a nearly-perfect technique coupled with his charm and charisma. The successful combination of professionalism, high quality coffee and a compelling personality gave him the victory and the long-awaited “Coffee Trophy”.

 

But hold on, when did all that take place? Just this past week.

 

The WBC held its annual four-day flagship event, which gathers the best barista from around the world to present, compare and learn from each other coffee-making techniques as well as new blends and flavors of coffee and coffee-based beverages, as I told you my previous post.

 

 

Trends from the coffee championship in Vienna

 

If I had to put my finger on a particular trend that emerged as the winner in this year’s competition, it would undoubtedly be the filter drink, which is making a comeback with a vengeance. Filter coffee, or in its professional name “brewed coffee”, is a favorite in many countries, such as the USA, Canada and various north-European countries. Over the years, espresso took the place of filter coffee as the “right” coffee to drink for those who want to experience a truly good coffee. And here, in Vienna 2012, the most notable trend was to bring back filter coffee as the “right” and trendy beverage, which is, indeed, just as good as espresso

 

Perfect Blends – Do they Exist?

 

During one of the “heats” in the competition, contestants were asked to compete for the Brewer’s Cup. This heat tests people who make the perfect coffee blend from special beans that they select and roast to perfection, creating the perfect cup of coffee.

 

Meanwhile, 10 out of the 12 semi-finalists chose filter coffee as the special drink they concocted. Typically, the special drinks prepared by WBC contestants symbolize and “predict” the next trend.

 

Raul, the winner, made espresso (mandatory) and combined it with three simultaneously-prepared types filter, to create (in his judgment) the perfect coffee experience.

 

 

The New Barista Figure

 

Another trend manifested in the competition this year was the emergence of “the barista “, a professional who possesses traditional capabilities of coffee making and milk frothing, but who is also, primarily, a coffee expert whose professionalism is tested on the ability to select the right beans, roast the beans to desirable level, “build” the drinks and make the perfect product.

 

During 15 minutes of competition, the contestants focused on demonstrating their ability to select and build a perfect blend, so that in fact two-thirds of the competition were devoted to coffee naming and only one-third to traditional barista skills.

 

For those of you who were wondering, the rationale behind this change is the desire to create coffee shops, which are a complete business unit. People import green beans, roast them and eventually make a cup of quality espresso with them. A coffee shop which is the perfect coffee experience

 

 

Like every year, I was amazed to see that despite being a competition that contestants were eager to win (and have practiced for a long time to get there, trying to win the desired title) – this event was a show of sympathy and encouragement. The atmosphere throughout the competition was amazing, and the audience cheered contestants and showered each one of them with love.

 

I especially enjoyed seeing how all contestants helped one another, exchanging equipment and tips. In order to enhance the experience and create bonding, everyone went out together every evening. It was nice to see how they all connect to the same get-together of people of all ages and from various countries, with one common factor that brings them together: their profound love for coffee.

 

 

See you in Melbourne, Australia in 2013 for the next championship!

BSR at Rio: 20-20 Visions

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This week’s twin summits, the G20 in Mexico and the Rio+20 Summit in Brazil, tell us a lot about how the world works—or more precisely, how it is not working.

 

One would assume that a gathering of the world’s largest businesses would be focused intensely on the present, and that a gathering of the leaders of the world’s most influential countries would be focused on the future. After all, political leaders are supposed to have vision, and business leaders are about getting things done, right?

 

 

This time, that traditional reality has been turned upside down.

 

In Rio, in a coalition assembled by the World Economic Forum, CEOs of companies like Coca-Cola, Unilever, and Alcatel-Lucent have put their names to a declaration calling for collaboration with government and NGOs to achieve “the world we want.” They are articulating a vision of shared global prosperity and environmental stewardship that has traditionally been the role of government.

 

Meanwhile, up the Trans-American Highway in Cabo San Lucas, Mexico, the G20 leaders are mired in our lingering financial crisis, stubborn unemployment, and domestic political problems. If CEOs are (fairly) critiqued for looking only to the next quarter, government leaders may be even worse: focused on hourly numbers of the currency and stock markets, and monthly employment figures. There is virtually no vision coming from the G20. What’s more, very few will be making their way from Mexico to Rio—even though the date of the Rio Summit was changed in part to provide an easy way to “do” both summits.

 

As Washington and Brussels dither, it has become all too easy to reject government as terminally incapable of leadership. This is, of course both dangerous and wrong. Indeed, the “Friends of Rio” coalition has made a specific point of saying that their efforts will make far more headway if government is fully engaged.

 

 

Before Rio started, I argued that real, lasting progress would come not from intergovernmental agreements, but rather from broad coalitions of actively engaged

 

participants. This worldview defines much of the Rio summit, and is largely absent at the G20. And as flawed as the Rio summit may be, it will be remembered by history as a messy but promising example of how the world works in the 21st century. Meanwhile, we’re likely to remember the smaller gathering in Cabo as the symbol of a dying era of global governance.

 

The stakes are too high for the story to stop there. It’s time for the multifaceted coalitions at Rio to go even further, and for the political and national leaders of the G20 to reclaim their role as the stewards of the public interest, with sustainable development as their north star.

 

* This is the fifth post in a series covering BSR at the Rio+20 Summit. The first post reflects on accomplishments in CSR over the past 20 years, and the second discusses corporate strategies for human rights. The third post explores BSR’s Future of Fuels initiative and the fourth adds the Brazilian perspective to the discussion.

 

This post was first published in BSR Blog

 

Where and When Should We Make Room for Yogurt on the Table

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Hello everyone,

 

Much has been said about yogurt – a delicious food with smooth, creamy texture, known for its health properties. Some people eat yogurt in the morning, between meals or at the end of the day, and for a good reason – yogurt integrates wonderfully in our daily menu throughout the day.

 

In this post I will explain when and how you should eat yogurt, and more importantly, its effects on our diet during every meal in which we eat it.

 

Starting the Day

 

Breakfast has rightly received the honorary title “the most important meal of the day”. Eating breakfast regularly is positively associated with children’s health and better achievement at school. Eating in the morning improves concentration and cognitive faculties (memory in particular), increasing the ability to deal with study materials.

 

In order to make breakfast more versatile and nutritious, we have many delicious and nutritious ways to combine yogurt at the start of the day. Muesli lovers can add to their yogurt cup granola and freshly-cut fruit: apples, pears, banana, strawberries, some nuts or almonds, and a drop of honey or date syrup. This way they benefit from the nutritional values of both yogurt and fruits.

 

 

An Energy Boost in Midmorning and Midafternoon Meals

 

It is the interim meal that provide energy to our body. Eating every 3-4 hours during the day helps keep our concentration and alertness levels through a continuous supply of vital energy to the brain. One of the best ways to pre-prepare a nutritious and healthy interim meal is to stock up on healthy flavored yogurts, sandwiches, vegetables and fruits.

 

Numerous Uses

 

You’re back home, the day is almost over and you want to prepare a light nutritious supper? Yogurt is a great product to include in dairy suppers, whether eaten with a spoon, added to pies and savory pastries, or mixed with eggs (scrambled eggs, pancakes). Yogurt can easily be made into a dip, too: Just add some seasoning and it instantly becomes another great variety option, which can be dipped with vegetables, pretzels, whole-wheat salted crackers, and more.

 

 

Meals for the Physically-Fit

 

It is highly recommended to include physical activity during the week as part of a healthy lifestyle, and you are advised to make sure you eat the right meals before and after each workout session. The combination of carbohydrates and quality protein makes yogurt the preferred and recommended meal after a workout.

 

 

It is worth remembering that the meal which precedes your workout is just as important – it is recommended to eat a light meal that contains proteins and carbohydrates before you exercise, in order to provide the body with energy and “building blocks” for muscle tissues. Yoghurt combined with fruits, for example, can provide the energy and protein intake required before starting such an activity.

 

Diverse Range with Healthy Extras

 

Since it is recommended to make room for yogurt on the table at every meal, you can diversify and add different nutritional values and flavors to it each time. This can be done in many ways; for example, with extras such as ground flax, oats, whole-grain cereal, granola, walnuts or chopped almonds, and freshly-cut fruit.

 

Those who want to add a touch of sweetness to yogurt can do so with a teaspoon of jam, honey, two grated chocolate cubes or a crumbled whole-wheat biscuit.

 

 

Savory flavor enthusiasts can also find solutions, of course – whole wheat pretzels, bagels or cracker bits.

 

Do you have any ideas for other interesting extras and uses? Please share them with us.

 

 

 

 

Aron Cramer

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Aron Cramer – President and CEO of BSR, and co-author of Sustainable Excellence.

Aron is recognized globally as an authority on corporate responsibility by leaders in business and NGOs and by his peers in the field. He advises senior executives at BSR’s 250 member companies and other global businesses, and is regularly featured as a speaker at major events and in a range of media outlets. Under his leadership, BSR has doubled its staff and significantly expanded its global presence. Aron is co-author of the book Sustainable Excellence: The Future of Business in a Fast-Changing World, about the corporate responsibility strategies that drive business success.
Aron joined BSR in 1995 as the founding director of its Business and Human Rights Program, and in 2002, he opened BSR’s Paris office, where he worked until becoming President and CEO in 2004.
Previously, Aron practiced law in San Francisco and worked as a journalist at ABC News in New York.
Expertise: Integrating CSR into business strategy, human rights policies and practices, stakeholder engagement.

 

Efrat Segal

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Efrat is a clinical dietician, and a graduate of the Department of Nutritional Sciences (B.Sc Nutrition). She worked for about 5 years as a clinical dietitian in various locations in the community, including a cardiac rehabilitation institute, the Municipality of Herzliya, Studio C fitness chain, nursing homes and more. She joined Strauss in 2009 as a dietician in the marketing team of the dairies.

 

She lives in Herzliya and expecting the birth of her first daughter. Her hobbies include baking, trips around the world and yoga.

How Do We Identify Quality Olive Oil ?

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Hello,

 

My name is Orit Grissaro, olive oil and honey technologist at Yad Mordechai Apiary and manager of our factory’s panel of tasters.

 

In this capacity, I recently attended a training course for panel managers of olive oil tasters, administered by the International Olive Council (IOC) in Madrid. This unique body set a goal to explore, develop and spread the “gospel” of good quality olive oil among the countries engaged in this wonderful agricultural field.

 

In this post I will share with you the tips, insights and tools I acquired in training, so that you, too, can experience the interesting process of tasting olive oils, which combines and stimulates all our senses

 

Making a Diagnose Through Skill and Experience

 

Diagnosis by taste is a critical parameter in assessing and determining the quality of cold-pressed olive oil. Unlike laboratory tests that provide an answer for chemical parameters (e.g., acidity, peroxide and others), tasting the oil relies on the skill and experience of the taster. Olive oil research institutes around the world attach great importance to developing the tools and professional tasting capabilities of olive oil.

 

One of the questions that keeps popping up whenever you meet a professional olive oil taster is “How can you do it?”. I should note here that I wasn’t born an olive oil fan either, to say the least. The flavors and scents I once knew were not pleasant for me. In retrospect I know that the olive oil I knew was in poor quality then, and after I discovered the fascinating world of flavors and aromas of olive oil, my opinion changed dramatically.

 

Today I even enjoy the tasting practice itself, which has become a real hobby.

 

 

Training Stages in Proper Tasting

 

As I mentioned before, the International Olive Council administers professional training for panel managers of olive oil tasters, in order to train them for diagnosing olive oil by international standards.

 

 

The intensity of tasting sessions, informative discussions and spending an entire week with global olive oil experts are just fascinating.

 

So How is it Done?

 

At the first stage, you pour the oil into a tasting glass. Professional tasting of olive oil is performed in blue cups that don’t allow identification of the oil color, because color is not a parameter in determining its quality.

 

Then you slightly heat the oil with your hand to a temperature of about 28 degrees, in order to sense volatile aromas in the oil. How do we do it? Very simple – You hold the glass in one hand, cover it with the other hand and shake gently for half a minute. The oil is now hot and ready for tasting.

 

At the third stage, you put your nose over the center of the glass and inhale, trying to figure out what the smell reminds you of: Mowed lawn? Green or ripe tomato? Banana? Apple? The aroma world of olive oil is rich and includes dozens of concepts. All of them are incorporated under one feature called “fruitiness”.

 

Finally, you take a small sip from the oil, roll it in your oral cavity, and in doing so you take a few quick short puffs while exhaling air through the nose, and then – you swallow the oil. This tasting enable you to sense other aromas which were not sensed in the first sniffing.

 

 

Characterizing Aromas and Grading them Accordingly

 

The whole essence of smelling and tasting olive oil is to characterize aromas and flavors of the oil and their degree of intensity. For example, you can characterize “green” aromas that resemble the smell of freshly-mowed lawn and typical of the Israeli Barnea variety, but they can vary in intensity. The smell of a ripe banana can also be sensed in olive oil.

 

Quality olive oil combines flavors and aromas that don’t overbear each other and shape a round, interesting and balanced oil. Extra virgin oil bears fruitiness, bitterness and sharpness in a proportionate degree. Without them, oil will be considered “tasteless”.

 

 

Sniffing Defects

 

“Defects” is a keyword for a professional oil taster constantly busy sniffing oil and looking for one of its familiar defects. Once the defect is detected and classified, the oil can no longer be defined as “extra virgin” (even if its acidity level is low!) and you can you can hold a discussion about the source, cause and intensity of this defect.

 

 

 

What Makes a Perfect Olive Oil?

 

This question has no conclusive answer. Oil free of defects, with noticeable fruitiness and balanced bitterness and sharpness, will be considered quality oil. If we add to that a round, not “heavy” oil that leaves a pleasant sensation in your mouth, we get an excellent oil

 

Hope I managed to share with you parts of the wonderful world called “olive oil”, which I think is one of the greatest gifts that earth has given us. Fortunately, it is a gift I meet every day!

 

 

In my next posts I will tell you more about olive oil tasting, the production process of cold-pressed olive oil, and we will delve deeper into the wonderful world of olive oils.

 

 

 

 

Orit Grisaro

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Holds a B.Sc in Biochemistry and Food Science from the Faculty of Agriculture of the Hebrew University in Jerusalem, and an M.Eng in Industrial Engineering and Management from Ben Gurion University.

 

A certified olive oil taster by the World Olive Council ( IOC) and has also completed training for panel managers of olive oil tasters in Madrid.

Orit joined Yad Mordechai 5 years ago as honey and olive oil technologist, responsible for technology, quality and product development processes from raw materials to final-product stage.

 

In this capacity she classifies raw materials arriving at the plant, decides on their incorporation into production batches, improves product quality and production processes, develops new products, and tastes, tastes, tastes ….

 

Orit is proud to work at Yad Mordechai, and loves her family, work, animals of all sorts and species, yoga and the sea

Aged 30, lives with husband Michael and dog Messy.

 

Flavors From Around the World:
Strauss Enters Mexico

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Hello,

 

 

Yesterday we launched Obela in Mexico City – The new dips and spreads company established under a partnership with PepsiCo. In this post we will share with you the sights, sounds and flavors from last night’s exciting event.

 

The launch ceremony of our new global company was attended by Pedro Padierna, CEO of PepsiCo Mexico, Ofra Strauss, Chairperson of Strauss Group, Gadi Lesin, President & CEO of Strauss Group, Giyora Bar Dea, CEO of the global company and senior executives from both companies.

 

 

 

 

At the entrance to the site, guests sampled the new Obela hummus products along with various other products by Strauss and PepsiCo which were served to them.

 

 

 

The ceremony unveiled the super brand of our global company Obela, with the message “Flavors From Around the World”. Also launched on that occasion were the company’s new plant in Mexico and the first product line.

 

Another very exciting moment was the symbolic ribbon-cutting ceremony performed by Padierna, Strauss and CEOs of Strauss and Obela. This marked the official launch of the new brand as well as the company’s operations in Mexico.

 

 

During the ceremony, Ofra Strauss spoke about events leading up to the launch: “Obela is the third joint venture between PepsiCo and Strauss. It’s not only the result of good business results. It’s also due to the fact that both of our companies have long shared the belief that the differences among individuals and cultures are enriching and inspiring.”

 

 

Strauss said further that following the success of Sabra in the U.S. – another result of the partnership between PepsiCo and Strauss – The next obvious step was a shift to the global arena: “For Obela, globalization means more than doing business around the world. It means sharing all the best the world has to offer.”

 

“In Obela we see a brand new, global model for the production and distribution of healthy, fresh dips and spreads, driven by a unique vision – of “sharing the world with you… Obela gives PepsiCo and Strauss a new opportunity to combine our core competencies with our world view. We believe it’s a winning combination”, she said.

 

 

Gadi Lesin, President & CEO of Strauss, surprised the guests when he spoke in Spanish: “It is a great privilege to build a company, and an even greater privilege to do so with such a professional partner whose vision and commitment to improving people’s lives with good food is similar to ours.”

 

 

Pedro Padierna, CEO of PepsiCo Mexico, described the background of the partnership between PepsiCo and Strauss: “Strauss brings unique capabilities and expertise in fresh foods that, when combined with PepsiCo’s go-to-market and brand building strengths, will position us well to give consumers a great new line of products that complements our existing portfolio in Mexico.”

 

 

He added: “In PepsiCo we have found that when we bring our promise to contribute to a healthier future for the people and our planet, together with Strauss’ vision to “Creating Wonders out of Basics”, this will enable us to develop a unique company that contributes to improve our consumers quality of life. This is Obela today, our line of dips and spreads that will take enjoyable wellness to the Mexican households.”

 

 

Another person to come up on stage was the CEO of the new global company Obela, Giyora Bar Dea, who said: “We believe that food, and especially our dips and spreads culture play an important part in this world…This was the source of inspiration for our vision, A vision that PepsiCo and Strauss have in common and Obela combines successfully”.

 

 

Bar Dea also described the journey of Strauss and Mexico which resulted in the establishment of Obela: “This is a journey. The journey started years ago. Step by step partners who have added their own taste, color, knowledge and unique qualities have joined us. They have given us the tools to build, grow and lead… Obela will bring to the table a fusion of international flavor combinations that match and connect with local tastes and habits”.