Check out your Company Bowl for anonymous work chats.
Regenerative agriculture is a holistic approach to farming that could, among other things, halt and even reverse some of the food system’s contribution to climate change. Beth Robertson-Martin, who leads the organic and non-GMO sourcing group at General Mills, shares the perspective of one of the farmers on our Organic & Regenerative Agriculture Advisory Council, in this blog post: http://glassdoor.com/slink.htm?key=vQHhW
Scott Gillespie is a principal engineer on our Supply Chain team. He's been involved in many of our packaging innovations over the years. When asked about his passion for engineering, Gillespie said: "I’ve spent most of my career with General Mills, but with all of the different experiences I’ve had working in the various plants and out of our corporate office, it feels like I’ve been able to work for a lot of different companies. My favorite part of my job is when I get to work with teams to roll up our sleeves and solve big problems that have a real impact on the business – like what we recently did to make our Go-GURT tubes easier to open. It’s really satisfying to be able to keep improving on a platform like Go-GURT, which I got to help launch, to keep making it a better and better experience for our consumers. The other thing I love is working with up-and-coming engineers – helping them translate their academic smarts into the real world of a manufacturing environment." Learn how Gillespie and his team made Go-GURT tubes easier to open: http://glassdoor.com/slink.htm?key=vQHso
Ted Osorio is a corporate chef leading commercial foodservice operations for General Mills Foodservice, which provides restaurants and schools with our baking products and mixes. When asked how his role supports our company's purpose to "Serve the World by Making Food People Love," Osorio said: "I get paid to play with food. I have the opportunity to make something out of nothing, take the ordinary and make it extraordinary, but in a simplified way. One of the great parts of my job is creating awareness and sharing ideas about the versatility of our Pillsbury and Gold Medal products in ways you might not have not imagined on your own. I do this by keeping things simple — but the end results don’t look simple — with recipes that are easy to follow. You don’t have to be a baker or superstar-talented and devilishly good-looking pastry chef like myself to create these o-mazing ideas!” Osorio talks about the versatility of biscuits, in this blog post: http://glassdoor.com/slink.htm?key=vQRb3
Madison Barre, a research and development engineer at General Mills, is one of 631 employees or retirees who have volunteered for Partners in Food Solutions (PFS) since the organization was formed in 2008. She spends a few hours at work each week, and in her free time, talking via videoconferencing with small food companies in Africa. Barre says, "Most of our Partners in Food Solutions clients don’t have the world at their fingertips like we do in the U.S. and their access to resources is often limited. At General Mills, I have access to a vast pool of tools and expertise that empowers PFS volunteers like me to make a true difference.” You can hear from Barre, and learn more about PFS, in our latest podcast: http://glassdoor.com/slink.htm?key=vQRDd
In honor of World Food Day, our latest "A Taste of General Mills" podcast describes how General Mills employees built the foundation for Partners in Food Solutions, an organization that connects corporate experts with the food sector in several countries in Africa, where one in four in sub-Saharan Africans lacks adequate food to live a healthy, active life. Learn about our global passion for fighting hunger, here: http://glassdoor.com/slink.htm?key=vQRlm
The innovative work we are doing at our Murfreesboro, Tennessee, plant, is included in “WASTED! The Story of Food Waste,” a documentary making its debut in theaters and online today. The documentary showcases forward-thinking organizations and individuals who are influencing the future of food recovery. See how we're using leftover whey from Yoplait Greek lines to make electricity, here: http://glassdoor.com/slink.htm?key=vQRBl
In 2013, we set out to sustainably source 100 percent of our ten priority ingredients by 2020. John Wiebold, vice president of Sustainable Sourcing at General Mills, shares how we've made great progress on our commitment, particularly with oats, in this blog post: http://glassdoor.com/slink.htm?key=vQYSN
Today, the General Mills Mexico City team received a Hometown Heroes Award from the General Mills Foundation for serving their community in the midst of disaster. Carlito Reyes accepted the award from Mary Jane Melendez, executive director of the General Mills Foundation, on behalf of the Mexico City team tuning in through Skype during our Hispanic Leadership Conference. Melendez said the team was worthy of the inaugural Hometown Heroes Award because: "In the face of disaster, literally within 24 hours of the earthquake hitting Mexico City, 60 General Mills volunteers engaged to help with the rescue and recovery efforts. They removed rubble from collapsed buildings, they brought food, water and medication to the distribution centers that aided those who had lost loved ones and their homes. It is selfless and generous acts like these that make Team General Mills the best on the planet.” As part of this award, the General Mills Foundation will provide a $10,000 contribution to the charity of the Mexico City team's choice.
Our latest "You Grow, Girl!" post features Leslie Turner, senior consumer insights associate on our Convenience Store Snacks business. Turner shares how the values she learned growing up on a farm translate into her everyday work at General Mills, and the ways her family's "Farm Week" has helped her children gain an appreciation for agriculture, here: http://glassdoor.com/slink.htm?key=vQY1z
Joanna Hargus is a senior marketing manager for Pillsbury. She recently worked on the brand's new "Made at home" campaign focused on family values and baking at home. When asked about her connection to Pillsbury, Hargus said: “I feel so lucky to work on a brand like Pillsbury where we not only make delicious food that people love to eat, but we also help families show their love through our food. Like a lot of our Pillsbury consumers, I grew up in a big family, was raised in a small town, and food was always at the center of the memories we made at home. Whether it was my Mammaw’s homemade spaghetti sauce or one of my favorite dinners growing up: Pillsbury Crescent Taco Ring. Working on a brand that helps other families make these homemade memories is the most rewarding work I’ve done in my career.” Learn more about "Made at home," on our blog: http://glassdoor.com/slink.htm?key=vQYug
