Kroger’s Zero Hunger | Zero Waste Foundation Launches COVID-19 Response Fund
The Kroger Co. Zero Hunger | Zero Waste Foundation has established an Emergency COVID-19 Response Fund to help families disproportionately impacted by COVID-19. Through the newly established fund, Kroger and the Foundation aim to direct $10 million in local, state and national grants to pandemic response efforts.
“We recognize the need in our communities is urgent and increasing every day,” said Keith Dailey, Kroger’s Group Vice President of Corporate Affairs. “Kroger’s Zero Hunger | Zero Waste social impact plan is our commitment to help create communities free of hunger and waste—and never has this mission been more important. In response to the overwhelming outreach from our partners and customers who want to support our mission, we’re providing new ways to meaningfully give back in stores and online during this unprecedented time.”
To accelerate the fund’s critical response efforts, Kroger and its foundation have launched new charitable giving platforms, offering customers easy ways to meaningfully give back to their communities. Starting today, customers can easily and quickly support the Fund in the following ways.
- Round Up to End Hunger (Stores and Fuel Center Kiosks): Customers can now round up their purchase to the nearest dollar or commit a donation of their choice ($1, $5 and $10 in value) at check lanes across nearly 2,800 Kroger Family of Stores.
- Direct Giving (Online): Customers can direct individual gifts in the amount of their choice to the fund at ZeroHungerZeroWasteFoundation.org.
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The Zero Hunger | Zero Waste Foundation has committed more than $6 million to date to nonprofit partners addressing urgent COVID-19 response efforts, including:
- $3 million equally distributed between Feeding America and No Kid Hungry to rapidly deploy hunger-relief resources to food-insecure communities. The funding supports local food banks and initiatives to ensure children have access to meals even if schools are closed.
- $250,000 to Meals on Wheels America to support the immediate replenishment of shelf-stable and frozen meals, transportation and personnel costs incurred from the closure of senior center meal sites, telephone assurance and other tech-based programs to check in on isolated seniors and help them easily find local Meals on Wheels resources online, and continued education and public awareness to ensure continued emergency support for seniors.
- $250,000 to the Greater Cincinnati Foundation’s COVID-19 Regional Response Fund to help local agencies working with individuals and families.
- $200,000 to the Sunshine Division Emergency Food Box Program to increase their capacity to deliver meals to families affected by the coronavirus outbreak in Portland.
- $50,000 to help Benefits Data Trust (BDT) continue to remove barriers to benefits access through policy and practice change, data and technology, and direct service. BDT seeks to serve low-income families facing food insecurity due to the COVID-19 pandemic.
The Kroger Co. Zero Hunger | Zero Waste Foundation has also accelerated funding to several social enterprises in its Innovation Fund portfolio, totaling nearly $400,000.
- Food Forest (Cincinnati, Ohio): Funding supports Meals on Wheels online grocery delivery, a partnership between Food Forest and Produce Perks that provides free grocery delivery twice weekly for SNAP-eligible recipients. Through affordable delivery, the service ensures vulnerable seniors have access to fresh, nutritious food during the COVID-19 pandemic.
- Imperfect Foods (San Francisco, California): The foundation’s grant helps expand Imperfect Foods’ Reduced Cost Box Program. Based on income level and SNAP eligibility, Imperfect Foods offers a 33 percent discount on boxes of fresh produce and groceries delivered directly to homes. To protect seniors during the COVID-19 pandemic, Imperfect Foods is offering free delivery for lower-income seniors across the country to increase access to much-needed healthy food.
- Replate (Oakland, California): Replate works with longtime community partners to bring food to community members’ homes, prioritizing those who are vulnerable or unable to leave home safely at this time. This funding helps Replate expand its capacity to recover and redistribute food donated in select markets for families experiencing food insecurity.
- Ripe Revival (Greenville, North Carolina): During the COVID-19 pandemic, Ripe Revival is piloting a food delivery service and subscription-based seasonal solution product line sourced from local farmers. With this grant, Ripe Revival is adding new product lines to its current assortment, including shelf-stable pouches of soups, sauces, smoothies and meals.
Seal the Seasons (Chapel Hill, North Carolina): This grant will help family farms in the Northeast and Pacific Northwest expand the locally grown frozen vegetable program that aims to increase economic opportunity for depressed rural communities, reduce vegetable food waste on farms due to lack of demand for fresh produce during the COVID-19 pandemic and provide more consumers with access to healthy, locally grown food.
Additionally, the Kroger Family of Companies will begin accepting SNAP/EBT as a payment form for its pickup service, providing more customers with access to fresh, affordable food and essentials through ecommerce.
To learn more about The Kroger Co. Zero Hunger | Zero Waste Foundation, visit https://zerohungerzerowastefoundation.org/
A Plant-Based Alternative to Seafood
By Lorrie Baumann
The world’s population is expected to grow by more than a quarter by 2050, from the current 7.7 billion to 9.7 billion, according to the United Nations. Much of that population growth will happen in some of the world’s poorest countries, where population growth will bring along hunger and malnutrition with it, said Liu Zhenmin, United Nations Under-Secretary-General for Economic and Social Affairs.
The world’s seafood supply can’t keep up with that demand, and the market needs alternative sources of protein that will appeal to consumers in cultures that now depend on fish as a major component of their diet, said Doug Hines, Chairman and Founder of Atlantic Natural Foods and a 40-year veteran of the global seafood industry. He sees Loma Linda TUNO as an answer to that problem. TUNO is a fish-less canned seafood alternative that’s made from a proprietary blend of ocean-based ingredients, including seaweed and algae, along with other ingredients like soy, yeast, sunflower oil and other natural ingredients. “In the seafood industry, the amount of seafood that’s being harvested has gone up. I think we’re looking at an optimization of the resource,” he said. “What’s happening is that as the world’s resources get stretched thin, we need to find other products…. The product has a value content to it. It’s an alternative protein that tastes good.”
Hines is running into some obstacles as he tries to get the word about TUNO to grocery retailers. The organizers of the Seafood Expo North America recently denied him permission to exhibit at the show on the basis that vendors at the show are restricted to those who produce seafood.
He’s arguing that grocers need to be aware of his product because consumers who are concerned about environmental sustainability, and particularly seafood sustainability, will find TUNO to be a product that answers their concerns. “The Millennials and Gen-Xers are demanding change. They want to eat what they want to eat, and they want you to be creative, and they want you to be sustainable,” he said. “They know what they want to eat, and they know how they want it prepared. They want it convenient…. It’s a revolution that we’re seeing out there.”
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TUNO is a Loma Linda product, which comes from Atlantic Natural Foods. The brand was originally created in 1890 as the first to manufacture soy milk. “A lot of these products were created on the ideas of John Kellogg,” Hines said. The brand was adopted by vegetarian consumers who belonged to the Seventh-Day Adventists religious group, and members of that community are still a major component of the brand’s consumer base today, Hines said.
However, consumers need not be vegetarians to enjoy TUNO, he said. Hines eats his own product regularly, in sushi rolls and salads, but he also eats seafood a couple of times a week, he said. “I believe in balance,” he added.
While TUNO appeals to consumers who are currently shopping for seafood, its presence in the market is no threat to the seafood industry, Hines insists. “We’re under $5 million. We’re delivering value to the consumer who wants a vegetarian option. There’s no intent to challenge the seafood industry,” he said. “Your consumer is the one who makes the decision – it’s not us. We try to be socially responsible in delivering what they want.”
Loma Linda will be launching a new product in May at the National Restaurant Association’s annual trade show. While he declined to be too specific about exactly what that product is ahead of its formal launch, it’s a shelf-stable product line, some with ocean ingredients for a great source of Omega-3 fatty acids, designed to appeal to consumers who don’t eat seafood or meat. “You can take this product, and in 60 seconds in the microwave, you have a completely plant-based, non-GMO and gluten-free meal,” he said. “We try to make it taste good.”
New Dates for Seafood Expo
Diversified Communications, organizer of the annual Seafood Expo North America/Seafood Processing North America, has announced new dates for its 2020 event. The expo will take place at the Boston Exhibition and Convention Center this September 2020, with an exhibit hall open on September 23 and 24 and a conference program that will start on September 22.
In the last few months and weeks, the seafood industry and community, along with the rest of the world, have been experiencing some of the most tumultuous, emotionally and economically challenging times. “While navigating this unprecedented situation, we know there is a need for business continuity and are committed to providing a platform that will bring back together the industry suppliers and buyers who, due to circumstances beyond anyone’s control, were prevented from meeting in March as a result of the COVID-19 pandemic,” said Liz Plizga, Group Vice President, Diversified Communications.
The September dates were carefully chosen in consideration of the recent escalating situation with COVID-19, the venue availability, as well as feedback from customers and high-volume retail and foodservice key buyers from North America.
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The September edition will feature a solutions-driven conference program led by industry experts covering today’s most relevant topics. The exhibit hall, which will be held in Halls B and C, will highlight special programs like the new and featured product showcases where buyers can identify the latest seafood product, equipment and services, innovations and trends.
In the coming weeks, Diversified Communications and its official partners, will reach out to exhibitors, buyers and other seafood professionals to provide further details about the September event. New information will be included at seafoodexpo.com/north-america.
