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Danone's Two Good® Yogurt Teams Up With Chef Marcus Samuelsson and Full Harvest to Combat Food Waste

Danone's Two Good® Yogurt Teams Up With Chef Marcus Samuelsson and Full Harvest to Combat Food Waste


WHITE PLAINS, NY
Thursday, April 8th, 2021

Danone North America has revealed a new strategy that is sure to win over consumers, as it combines two of the things that they increasingly have gone in search of when grocery shopping—healthy ingredients and sustainability. The company’s Two Good® Yogurt brand has teamed up with James Beard Award-winning Chef Marcus Samuelsson and Full Harvest for Earth Week to highlight the role of food waste in climate change and invites restaurants across the nation to use rescued produce in their kitchens.

Surbhi Martin, Vice President, Greek Yogurt & Functional Nutrition, Danone North America"As part of the B Corp community, we believe it's important for brands to take actionable steps and to use their voice and efforts as a force for good, which for us at Two Good means helping combat the massive issue that is food waste," shared Surbhi Martin, Vice President, Greek Yogurt & Functional Nutrition, Danone North America. "The unfortunate reality is that food waste has far reaching consequences, particularly with its impact on our climate. If we collectively come together and reframe how we think about wasted food, we will not only make our systems more sustainable, but we can help address the food insecurity issue that has been exacerbated during the pandemic. Our hope is to inspire collective action through partnering with Chef Marcus Samuelsson and Full Harvest, and to provide one more avenue for our communities to stand up for solutions to food waste."

For his role in this innovative partnership, Chef Samuelsson will be serving Verified Rescued Produce™ from Full Harvest on the menu at his restaurant, Red Rooster Harlem, throughout Earth Week, taking place April 19–23, according to a press release.

Danone's Two Good® Yogurt brand has teamed up with James Beard Award-winning Chef Marcus Samuelsson and Full Harvest for Earth Week to highlight the role of food waste in climate change

In the U.S., 35 percent of 229 million tons of available food went unsold or uneaten in 2019, according to data from ReFED Insights Engine. Supplying restaurants with produce that would have otherwise been wasted, the campaign and partnership is encouraging the normalization of sustainable choices and consumption.

Chef Marcus Samuelsson"Food waste directly impacts people and our planet, which is why, as chefs, we can be a vital part of finding solutions to eliminate it," said Chef Samuelsson. "I'm proud to be working with Two Good and Full Harvest to bring rescued produce into my kitchen so that we can take this step toward driving awareness of how one-way restaurants can make our supply chain more sustainable. I encourage my friends and fellow chefs to join me in using rescued produce this month and beyond, so that together we can make an impact on the startling amount of food that is wasted in the U.S."

The new initiative will further support Two Good brand’s One Cup, Less Hunger campaign, which launched in 2020 in partnership with City Harvest and We Don’t Waste. For every 5.3 oz of Two Good lowfat yogurt purchased by consumers, the company donates two cents to these organizations, in turn providing food to people in need.

Christine Moseley, Founder and Chief Executive Officer, Full Harvest"Our mission is to solve the massive food waste problem, so there is nothing more exciting for us than to encourage restaurants to use rescued food in their kitchens," shared Christine Moseley, Founder and CEO of Full Harvest. "It will take a movement of individuals, restaurants, and brands to begin curbing food waste in the fight against climate change."

Two Good and Chef Samuelsson are inviting other restaurants nationwide to join the movement, aiming to shift perceptions about food waste and using rescued produce.

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Danone North America
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