Baldor Specialty Foods: The “SparCs” Challenge

Baldor Specialty Foods, a family owned, New York City-based food intermediary, served business customers in the country’s north east corridor. A key activity that Baldor performed, called the “Fresh Cuts” program, was sourcing and preparing various vegetables for use by its customers. An outgrowth of Fresh Cuts was the approximately 150,000 pounds per week of produce scraps generated that was unfit for sale. Thomas McQuillan, Baldor’s Vice President of Corporate Strategy, Culture, and Sustainability was charged with the disposal of these scraps in an environmentally friendly way that would also help the company’s bottom line. After McQuillan designated Baldor’s food scraps as “SparCs,” (“scraps” spelled backwards) he and the company had early success in selling “SparCs” primarily for animal consumption and partly for human use. However, in 2018, waste disposal continued to be a significant cost for the company. At an upcoming offsite company retreat, McQuillan had to present a plan to address Baldor’s food waste disposal that would help the company both financially and, in its sustainability standing.