Introducing Sustainable Nutrition Guidelines

Food shapes not only our personal health, but also the health of our planet and our communities.

Unfortunately, our current food system puts tremendous pressure on people and the planet (including water and air pollution, and soil degradation). Sustainable nutrition grew out of the urgent need for an improved food system that keeps people well, enhances food access, minimizes environmental impacts, and can feed future generations without depleting our natural resources.

In 2021, we established the first-of-its-kind sustainable nutrition guidelines, a framework to help ensure that we’re incorporating nutrition, equity, and environmental considerations into the way we make our food. In the process, we’ve collaborated with some of the best and brightest in the field of sustainable nutrition, including Mike Hamm, PhD, Professor Emeritus, C.S. Mott Chair of Sustainable Agriculture at Michigan State University. According to Professor Hamm, “Packaged foods that consider nutrition, social equity, and environmental sustainability are critical if we’re to make substantial improvements in climate change and nutrition security. I’m proud to work with Clif Bar on developing guidelines that will establish a standard for sustainable, nutritious packaged foods.”

These guidelines will inform the design of our products, and also continue our history of delivering energy and nutrition via sustainably made and responsibly sourced foods.

We recognize that this journey must extend beyond our four walls. In the year ahead, we’ll be sharing our expertise, making these sustainable nutrition guidelines available to the broader food industry, and setting a standard for packaged foods of the future. We’ll also continue our investment in nutrition education that helps make healthy, sustainable eating more accessible to all.