Griffith Foods

We are proud of our purchasing team who recently completed the Griffith Foods Purchasing Digital Academy! This was a year-long training program run by CIPS Americas, with the goal of increasing the effectiveness and professionalism of our people. Six members of our global purchasing team were uplifted through increased education in purchasing skills such as strategic sourcing, category management, sustainability, and more. The Griffith Foods Purchasing Digital Academy is just one of the ways that we are empowering our people to Blend Care and Creativity to Nourish the World. Check out the post below to learn more.

Our annual sustainability report is now available! We are proud of our progress and focus on creating a sustainable food system. Our teams strive to create an inclusive culture at Griffith Foods, enabling us to implement our sustainability strategy and achieve our goals in climate action, sustainable sourcing, and developing nutritious products. We invite you to learn more about these pillars and the initiatives that Griffith Foods is undertaking by visiting our new sustainability website. https://bit.ly/46lMk9w

For 105 years, Griffith Foods has been on a journey to nourish the world. As we look ahead to 2030 and beyond, we are dedicated to significantly improving the future through a transformative approach and a regenerative mindset.   This includes partnering to create more sustainable food system networks, developing a nutritious and sustainable product portfolio, and creating new markets and serving the underserved.   We invite you to learn more and partner with us on this journey. https://lnkd.in/ggiwmJNz

South America is known for its diverse landscapes that includes the Andes Mountains, the Amazon Rainforest, arid deserts and coastal regions. It’s also a melting pot of indigenous ingredients, culinary techniques and cooking methods that influence what people eat around the world. South American cuisine is rich in dishes such as grilled meats, stews, seafood and street foods that carry wide-ranging appeal. Venezuelan, Brazilian, Argentine and Peruvian cooking are influencing the development of retail products and menu items all over the world. Grab your passport and join us for a #culinary adventure as we Taste the Plate of South America – part of our 2024 FlavorIQ® #FoodandFlavorOutlook. https://bit.ly/3W4ryHD

Vegetables are rising from the shadows to become the shining star of the plate. Watch Chef Andy Jones as he brings forth this delicious and beautiful Bhuna Baked Cauliflower made with Griffith Foods Indian Spice Rub and Bhuna Sauce. Learn more about how #vegetables are becoming the star of the plate by visiting Rooting For Vegetables – part of our 2024 FlavorIQ® Food & Flavor Outlook. https://bit.ly/44A3LSL

We are proud to share that we have scored in the top 5% of all companies ranked by EcoVadis! Griffith Foods has completed an EcoVadis assessment annually since 2019 and we are excited to say that we have achieved another gold medal for our 2023 performance. We continue to work towards a food production system that #regenerates the planet and provides #nutritious offerings. As we advance our #sustainable business strategy, this rating is an important benchmark of progress relative to peers and supply chain partners. Visit the link below to learn more!

Meet Chef Andy Jones, Corporate Executive Chef for Griffith Foods UK. His 30-year culinary career has included being a sous chef at the Cutlers Hall, a demi chef at the Grand Amsterdam (a 5-star hotel where he trained under the legendary 3 star Michelin Chef Albert Roux), a senior chef de partie at the Tankersley Manor Hotel and for the past 20 years, a senior development chef for Griffith Foods. According to Chef Andy, “Vegetables have long been the underdog. Today we are celebrating vegetables by bringing them to the center of the plate through exciting cooking methods, adding great flavor profiles and texture.” Join Chef Andy Jones as he champions the underdog in Rooting For Vegetables – part of our 2024 FlavorIQ® Food & Flavor Outlook. https://bit.ly/44A3LSL

June is Pride month and Griffith Food’s Supporting Pride With Inclusion Celebration and Education (SPICE) community is a global belonging community committed to cultivating a culture of inclusion and celebration of the 2SLGBTQ+ community through education and outreach. Our Canadian employees and SPICE group commemorated Pride month with a flag raising ceremony and remarks from Doug Pritchard, Vice President and General Manager of Griffith Foods Canada. At Griffith Foods, Pride month is about acceptance, equality, celebrating the work of 2SLGBTQ+ people, education in 2SLGBTQ+ history, and raising awareness of issues affecting the 2SLGBTQ+ community. Pride is all about being proud of who you are no matter who you love. This month and every month, we take #PRIDE in knowing that we’re Creating Better Together™ through a diverse and inclusive culture.

Not long ago, vegetables were relegated to a side offering on restaurant menus. Today, vegetable-centric options have moved up the menu and are now commanding center of the plate prominence. Chefs are taking advantage of seasonality to reinvent menu items with a vegetable-forward twist—think dishes like short ribs made with braised eggplant instead of beef. You’ll find mushroom meatballs made with lion’s mane mushrooms, seasonings, and soybeans on the menu in Taiwan. Buffalo jack wings is a vegan option made with whole jackfruit as the first ingredient in the U.S. In Hong Kong, they’re serving braised morchella with soy “brisket,” radish and golden tremella, and kale rice. Grab a plate and dish up as we share more examples in Rooting For Vegetables, – part of our 2024 FlavorIQ® Food & Flavor Outlook. https://bit.ly/44A3LSL

Vegetables are nutritious, delicious, and sustainable but when our parents told us to “eat your veggies”, we went on a hunger strike. We’d hide them behind the mashed potatoes or tuck them in a napkin. Times have changed. Plant-based eating is on trend and today’s chefs are making vegetables the center of the plate through flavor boosting preparations such as fermenting, pickling, grilling, and roasting. Vegetable driven menu items and product offerings are gaining traction around the world and vegetables are now tasty, fun, and even indulgent. It’s time for veggies to shine! Join us as we Root For Vegetables – part of our 2024 FlavorIQ® Food & Flavor Outlook. https://bit.ly/44A3LSL