The Sunkist brand is pretty much synonymous with top-quality citrus, but 127-year-old Valencia, Calif.-based Sunkist Growers Inc. also is earning an exceptional reputation for its sustainability program.
“At Sunkist, sustainability means longevity,” said Christina Ward, director of global brand marketing.
“As the nation’s longest-standing agricultural cooperative, our growers remain dedicated to thoughtful stewardship of natural resources and careful planning for future generations,” she said.
Most Sunkist farmers are multi-generational, and they’re committed to passing down their farms to their children, she said.
To ensure that those farms are able to carry on for many more generations, grower members have adopted sustainable farming practices and environmentally friendly approaches, such as using solar power, installing water-saving irrigation systems and investing in low-emission vehicles, Ward said.
When necessary, growers use integrated pest management practices where they incorporate biological and cultural controls as well as judicious use of chemical control.
The cooperative also works to reduce product waste by seeking and expanding markets for usable citrus fruit that doesn’t meet Sunkist’s standards for retail or foodservice sales, Ward said.
“We give our byproducts a second life by turning (them) into other desired citrus products,” like juice, oils and cattle feed.
Food safety is another important part of the co-op’s sustainability program.
“Our food safety program is designed to protect the citrus through every stage of the growing and production cycle,” Ward said.
The extensive food safety initiative includes best practices for equipment and facility sanitation, health and hygiene training for all employees and protocols for pest control and microbiological testing, she said.
“We actively engage with regulators, industry associations and academia to help implement the most effective strategies,” she said.
“Our citrus packinghouses ensure Sunkist’s standards are among the highest in the industry to deliver fruit that is always fresh.”
Growing and maintaining nearly 40 kinds of citrus varieties isn’t always an easy task.
Getting full fruit production from a single citrus tree can take five years or more, Ward said.
A portion of that production is organically grown.
“Organic citrus volume continues to grow every year,” she said. “Nationwide, the organic category is about 3%, and our crop number is in line with the industry demand and production.”
Sunkist’s portfolio of organic citrus includes in-season valencia oranges, lemons, navel oranges, cara cara oranges, blood oranges, minneola tangelos and California Star Ruby grapefruit.
“Sunkist organic growers and packinghouses are certified through the U.S. Department of Agriculture’s National Organic Program to meet national organic standards,” she said.
Organic citrus farmers only use natural pest control and fertilizers, she emphasized.
Recyclable packaging is one aspect of sustainability that seems to have captured consumers’ attention, and Ward said it’s a priority at Sunkist.
“We are continuing to adapt packaging to meet recycling standards to minimize environmental impact across our citrus varieties,” she said.
Most of Sunkist’s packaging initiatives are based around manufacturing, and the cooperative recently obtained Sustainable Forestry Initiative certification supporting its continual improvements, she said.
All of the co-op’s corrugated packaging is recyclable, and much of the corrugated material is made from recycled materials, Ward said.
When supplementary packaging is used, Sunkist sources from Sustainable Forestry Initiative compliant suppliers.
“At the packinghouse and operations level, all cartons are manufactured without wax or petro-chemical coatings and are printed with water-based inks, reducing environmental impact,” she added.
Sunkist even encourages consumers to incorporate sustainable practices into their everyday lives.
The co-op’s website teaches consumers how every part of Sunkist’s citrus products can be put to good use.
“We share tips on how to use everything from pulp to peel for cooking, cleaning, even do-it-yourself beauty concoctions,” Ward said.
The site explains, for example, that a lemon peel can be used to deodorize dishwashers, make glassware sparkle or even create a soothing foot soak.
Lemon zest can be grated over pasta, used to repel roaches, ants and fleas or to make a sweet-smelling soap.
And lemon juice can help keep guacamole green, renew hardened paint brushes and give hair an extra shine.
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