Environmental sustainability is a priority for Kraft Foods. But it’s not easy in logistics because we do a lot of driving. That’s the sort of challenge I love, though. So I wanted to find a way of using trains instead of trucks. Once I showed it’d be possible to transport Sottilette cheese slices from the factory in Belgium to our warehouse in north Italy by rail, I got full support to make it happen.
It meant persuading people in other departments to change the way they worked, and changing some mindsets. But now it’s not just an idea. It’s a reality. It’s only a little piece of the sustainability puzzle, but we’re committed to finding other routes we can use. And it makes me enormously proud that my team and I helped start this new generation in Kraft Foods’ European logistics.