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Mondelēz International Reports Solid Progress toward its Call For Well-being Targets

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Today, Mondelēz International published its Call For Well-being 2015 Progress Report. The report details how the world's leading snacking company exceeded nearly all of its 2015 environmental footprint goals and set more aggressive 2020 targets to fight the impact of climate change. The report further describes progress Mondelēz International has made toward its ambition to be the global leader in well-being snacks.

"Our growth is directly linked to enhancing the well-being of our planet, the lives of the people who make and enjoy our products, and the communities we serve," said Irene Rosenfeld, Chairman and CEO.  "In the years since we launched our Call For Well-being platform, we've made steady progress in delivering against our commitments. Our solid 2015 results, along with our new sustainability goals for 2020, advance our commitments and support our ambition to be the global leader in well-being snacks."

Launched in 2013, the company's Call For Well-being focuses on four areas critical to the well-being of the world and where Mondelēz International can make the greatest impact: sustainability, well-being snacks, community partnerships and safety. Following are key highlights of the company's progress:


  • Reduced greenhouse gases from manufacturing by 19 percent per tonne, exceeding goal of 15 percent.
  • Reduced energy in manufacturing by 11 percent per tonne, falling short of 15 percent reduction goal.
  • Eliminated 107 million pounds (48,500 tonnes) of packaging, more than double the 2015 target of 50 million pounds (22,500 tonnes).
  • Reduced incoming water usage by 17 percent per tonne, exceeding original goal of 15 percent.
  • Reduced net waste by 70 percent per tonne, nearly five times the original goal of 15 percent.
  • Achieved 68 percent of 2015 production volume from zero-waste-to-landfill sites, exceeding original goal of 60 percent.
  • Achieved goal of having 75 percent of Western European biscuit volume made with Harmony wheat, the company's signature wheat sustainability program.
  • On target to sustainably source all cocoa. At the end of 2015, 21 percent of cocoa used by the company was sustainably sourced.
  • Achieved goal of having RSPO (Roundtable on Sustainable Palm Oil) coverage for 100 percent of palm oil in 2013. At end of 2015, 90 percent of the palm oil the company sourced was traceable back to the mill.

Well-Being Snacks

  • Achieved goal to increase individually wrapped portion-control options by 25 percent.
  • Achieved goal to increase whole-grain content by 25 percent — five years ahead of goal.
  • Better Choice options now account for 25.5 percent of the company's revenue. 
  • Despite strong progress reducing sodium and saturated fat in key categories, such as Biscuits, challenged in reducing them for overall global portfolio; and are accelerating efforts across key categories to reach 10 percent reduction goal by 2020. At the end of 2015, sodium and saturated fat declined across entire portfolio by 1 percent and 2 percent, respectively.
  • On target to have global front-of-pack calorie labeling by 2016. At year-end 2015, 68 percent of the company's portfolio was covered.


  • All 150 of the company's own manufacturing facilities were certified against the Foundation for Food Safety Certification 22000, a well-respected Global Food Safety Initiative system.
  • On target to achieve world-class safety performance. In 2015, achieved a 13 percent year-over-year reduction in lost time injury frequency rate and a 21 percent reduction in Total Incident Rate for all employees.


  • Added three new signature well-being programs for children and their families in Mexico, South Africa and the United States.
  • On target to meet goal to invest $50 million in healthy lifestyle community partnerships. In 2015, allocated $39 million (78 percent) to programs across 13 countries.

To read an at-a-glance summary, please visit For the full report, please visit And for an infographic detailing progress, please visit

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