Conserving natural resources & protecting against climate change

Kellogg has long been committed to doing what’s right for the environment and society. We are working on multiple fronts to further reduce our greenhouse gas (GHG) emissions and waste, as well as the energy and water we use. In doing so, we are also helping protect the long-term availability of the ingredients we use in our foods and the livelihoods of the people who grow them. As we continue this work, we value ongoing engagement and discussion with NGOs and other stakeholders on the important and interconnected issues of environmental and social responsibility.

Environmental Data

This data includes Parati Group, which was not included in our 2016/2017 Corporate Responsibility Report.

Reducing Energy Use and Greenhouse Gas Emissions

As part of our support for SDG #13, to take urgent action on climate change and its impacts, Kellogg was one of the first companies to set an approved 2°C science-based target for reducing Scope 1 and 2 emissions in our own operations by 65 percent and Scope 3 emissions by 50 percent by 2050j. In 2017:

  • We reduced absolute Scope 1 and 2 emissions by 13.6 percentk
  • 65 percent of our direct material suppliers reported their emissions to us through the CDP Supply Chain platform. This data will inform the baseline against which we’ll track our collective progress toward our 2050 commitment to reduce Scope 3 emissions by 50 percent in future years.

Kellogg has also committed to reducing energy and greenhouse gas (GHG) emissions in our facilities by an additional 15 percent j, l . In 2017, we reduced our energy use and GHG emissions by 2.1 percent and 11.4 percentc, respectively.

We are particularly proud of the GHG emission reductions we have achieved through our purchase of renewable electricity, in partnership with RE100. By 2050, we plan to source 100 percent renewable electricity. Achieving this goal is the obvious next step in delivering on our science-based GHG emission reduction targets. Doing so helps lower business risk, generates financial savings, and encourages other companies to do the same. In 2017, we purchased more than 19 percent renewable electricity due to our ambitious procurement strategies in Europe and the U.S., up from less than 1 percent in 2016.


In 2017, our facilities around the world, including those below, continued making progress to reduce energy use and GHG emissions:

  • Eight of our facilities reduced their energy use by more than 10 percent, including Cairo, Egypt; Maracay, Venezuela; Natal and Sao Paulo, Brazil; Rayong, Thailand; Sri City, India; and San Jose, California and Blue Anchor, New Jersey in the U.S.
  • Our facilities throughout Europe reduced their GHG emissions by nearly 17 percent by buying renewable electricity through partnerships with local utility and third-party electricity providers.
  • Our Sri City, India cereal facility reduced their energy use nearly 23 percent with projects including the installation of LED lighting and more efficient motors, and GHG emissions more than 35 percent by purchasing greener electricity, while maintaining their biomass boiler for other onsite energy needs.
  • For the seventh year in a row, Kellogg facilities earned the U.S. ENERGY STAR certification for their superior energy performance in 2017, including our cookie and cracker bakeries in Augusta, Georgia; Seelyville, Indiana; and Florence and Louisville, Kentucky.

As members of the Consumer Goods Forum, Kellogg is also committed to a phase down of high globalwarming- potential (GWP) hydrofluorocarbons (HFCs) and more sustainable management of refrigeration systems. We continued to make progress in 2017 by:

  • Completing the first-ever U.S. installation of a R-514A ultra-low global warming potential (ULGWP) chiller in our Cincinnati, Ohio facility and three in our global headquarters in Battle Creek, Michigan, U.S. The chillers use less electricity and produce fewer GHG emissions.
  • Establishing a global policy requiring that new refrigeration equipment purchased by Kellogg must use ULGWP or natural refrigerants.
Reducing Water Use

Growing water scarcity is a global risk, for our business and the communities around the world where we source ingredients and make our foods. The 2030 Water Resources Group estimates that 25 percent of total water demand in 2030 will not be met, which will have significant impacts on food security, human health and business continuity. We respect the human right to water as defined by the United Nations Committee on Economic, Social and Cultural Rights and General Assembly, and are working to reduce our worldwide use.

Because water is both a global and local issue, we assess and determine an overall water risk score for each of our manufacturing facilities. Based on our most recent assessment, our locations with the highest water risk are in Brazil, India, Mexico, Russia and Spain; and Nebraska and California in the U.S. While all Kellogg manufacturing facilities have established water-efficiency goals and are implementing water-saving initiatives, we are paying especially close attention to water use in these locationsm. We are updating this assessment in 2018.

We anticipate that we will meet our 2020 commitments to reduce our global water use by 15 percent j, l, and to implement water reuse projects in 25 percent of our plantsd. In 2017, we reduced our water use by 1.8 percent j, l and have completed water reuse projects at 16.4 percent of our facilities, including the following examples:

  • Nine of our facilities reduced their water use by more than 20 percent, including Bogota, Columbia; Cairo and Saiouf, Egypt; Natal, Brazil; Pskov, Russia; Sri City, India; and Augusta, Georgia; Blue Anchor, New Jersey; and Grand Rapids, Michigan in the U.S.
  • Our Pskov, Russia cereal facility reduced their water use more than 22 percent by converting a once through cooling process into a water-reuse system, and through other projects.
  • Our Springs, South Africa cereal facility reduced their water use nearly 14 percent by installing low-flow nozzles on hand washing stations and increased water reuse as boiler condensate return.
  • Our Wrexham, Wales cereal facility reduced their water use nearly 4 percent, in part, by including a closed loop heating and cooling water reuse system in the installation of a new cereal line.
Reducing Waste

We take a holistic view of waste across our value chain. As a global food company, we are especially focused on reducing food waste and are doing our part to halve per capita global food waste at the retail and consumer level, and to reduce food losses along the production and supply chains including post-harvest losses by 2030e, which is aligned with the United Nations Sustainable Goal # 12.3. More information about our efforts in this area are included in the Feeding People in Need section of this report. In our own operations, we also focus on reducing total waste, ensuring re-use, recycling and other approaches to avoid sending waste to landfill. Our goal is continue to reduce total waste by 15 percent by 2020j, l.

In 2017, we reduced our total waste 2.5 percentj, l. For example:

  • Nine of our plants reduced their total waste by more than 25 percent, including Mechelen, Belgium; Natal and Sao Paulo, Brazil; Rayong, Thailand; Sri City, India; and Blue Anchor, New Jersey; Jackson, Tennessee; San Jose, California; and Zanesville, Ohio in the U.S.
  • Our Rayong, Thailand and Sri City, India cereal facilities reduced their total waste by more than 27 percent and 67 percent, respectively, through improved waste-segregation and monitoring programs, and detailed analysis at production locations.
  • Our Blue Anchor, New Jersey and San Jose, California Eggo facilities in the U.S. reduced their total waste by more than 52 percent and 45 percent, respectively, by determining where waste frequently occurs in the production process, determining and addressing root causes and improving overall operating efficiency.
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