Mondelēz International celebrated its 10th anniversary with a re-assertion of their commitment to empowering consumers to snack right.
“We have so much to be proud of since Mondelēz International was born in 2012,” said Dirk Van de Put, Chairman & CEO, Mondelēz International. “We have delivered sustained growth and strong financial performance, while continuously innovating to stay ahead of changing consumer tastes, and navigating a dynamic external environment. As we recognise this important milestone in our company’s young history, our 80,000 talented ‘makers and bakers’ around the world are even more passionate about creating the right snacks.”
Every October, the company celebrates its annual Purpose Day – where it encourages people to pause, reflect and refocus on their roles. This year’s event features a wide range of community outreach, volunteering, mindfulness and wellness initiatives across its global operations.
The Latin America team is working with a local NGO to donate trees to help restore the Amazon through an employee matching program. Employees in Japan are sponsoring educational initiatives to promote mindful snacking.
At its investor event in May, Mondelēz unveiled its growth strategy using its four strategic pillars: growth – focusing its portfolio on generating 90% of revenue in chocolate and biscuits – execution – investing more than US$1 billion in digital commerce – culture – promoting a growth culture – and sustainability focusing on environmental, social and governance priorities.
Key highlights in the company’s history includes its focus on its chocolate and biscuit categories, from 59% in 2021 to almost 80% today; acquiring a number of companies including Chipita, Clif Bar & Company and Tate’s Bake Shop; investing $400 million in Cocoa Life, the company’s program to source cocoa more sustainably while tackling the issues facing cocoa farming communities and making progress towards its 2025 sustainability goals as of 2021, 75% of cocoa was sourced through Cocoa Life and 95% of packaging was designed to recyclable.
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Caitlin Gittins
Editor, International Confectionery
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