02.07.2015
The sustainability topic has been discussed for years in many fields and has been newly defined time and again. Particularly in the food industry, sustainability is getting noticeably more in the public focus and legal regulations as well specify entrepreneurial behaviour in terms of politically defined sustainability.
We regard the ZNU as our partner on our way towards sustainable economic activities. The ZNU – Centre for Sustainable Corporate Leadership – is an application-oriented research institute within the Faculty of Economics at Witten/Herdecke University. As a sustainability initiative of economy and science, it is working in the fields of research, science, further education, and conferences to make sustainability tangible for executives of today and tomorrow and to get them enthusiastic about the chances of sustainable corporate leadership. (Source: www.mehrwert-nachhaltigkeit.de)
As a basis for the Walter Rau work, first of all it is elucidated what characterises sustainable corporate leadership from Walter Rau’s point of view, and where we currently stand in this respect. This is achieved with the help of the so-called SustainabilityCheck developed by ZNU. Subsequently, existing and future activities are systemised and reviewed in regular intervals. The SustainabilityCheck is a self-assessment with regard to the company’s strategic orientation and the actual sustainability topics in the fields: environment, economy, and social affairs.
For Walter Rau, the ZNU SustainabilityCheck serves as a basis for achieving the ZNU standard More Sustainable Economic Management Food. This standard enables the external validation and certification of corporate sustainability, e.g. by TÜV Rheinland.
The roadshow takes place at the following companies:
The course of events of the roadshow is always the same:
To obtain further information on the ZNU (Zentrum für Nachhaltige Unternehmensführung, Centre for Sustainable Leadership), please click on the following link:
The ZDS Fat Symposium, an event in cooperation with Bunge Loders Croklaan, provides an overview of the latest topics around fats and oils for the confectionery industry. The latest product concepts and trends as well as findings on processing will be presented by experts. Anton Hutten, Director Global Quality and Food Safety and Renee Boerefijn, Director Innovation EMEA at Bunge Loders Croklaan will be among the speakers.
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