Sustainability

As a family-owned company, we feel the urgency to contribute to a sustainable and bright future for our kids and grandkids. Sustainability is at the heart of everything that we do. We participate in numerous programs and initiatives that underscore our commitment to sustainability.

U.S. Dairy Stewardship Commitment

Franklin Foods has proudly adopted the U.S. Dairy Stewardship Commitment, affirming to our customers, our consumers and the global marketplace Franklin Foods pledge to responsible dairy production as we nourish the communities we serve. For more information about the U.S. Dairy Stewardship Commitment, go to: commitment.usdairy.com.

Responsible Sourcing of Milk and Cream

Franklin sources all of its milk and cream from local dairy farmers to ensure the highest quality and freshest taste. These farmers are members of the National Dairy FARM Program, assuring responsible animal well-being. The FARM program is a robust program that includes education, training, assessment, and verification. FARM offers a continuous improvement process to ensure a high level of on-farm animal care, including:

      • Promoting use of best management practices
      • Conducting Second-Party Evaluations on U.S. dairy farms  (Beginning of 2016: 38,500 evaluations and more than 94% of the milk supply is enrolled in the program)
      • Confirming that producers are providing appropriate care for their animals through Third-Party Verification

Proud Sponsor of the Arizona Food Summit

The Food Summit is a goal-driven initiative to help Arizonans pursue a healthier life. The Arizona Department of Agriculture promotes this initiative by facilitating statewide collaborations to eliminate hunger, reduce nutrition-related diseases, and address the root causes of food insecurity.

The Food Summit is an opportunity to bring people together from across the state to discuss issues, share ideas, and learn about food system success stories.

Symbiotic Cream Cheese Production Process Striving Towards Zero Waste

Beginning on a dairy farm, the milk from cows contains over 90% water. The milk is transformed into cream cheese. A natural bi-product of the production process is whey. The whey is naturally processed and the resulting “sugar water” is returned back to the dairy farm and used to boost cow feed with extra nutrition, thus reducing the amount of outside feed farmers need to purchase.