Clif Bar All-Aspirations Report 2010 by Clif Bar & Company

A Tribute to Mary Erickson,

All Aspirations

1922 – 2010

From Gary: My mom, Mary, loved music, art, food, and family. She was born in San Francisco, the daughter of Greek immigrants with a deep connection to their cultural heritage – in particular, good food. Mom learned to cook as a young girl by watching her mother, Kalliope, so I grew up eating homemade Greek specialties like dolmas and spanakopita. My favorite was yohas: half-pierogi, half-croissant, stuffed with spinach and feta, or spiced ground lamb. My mom’s yohas became the staple of my first business, Kali’s Sweets & Savories. A couple years after I opened Kali’s, I decided to try baking my own energy bar. It only made sense to go talk with Mom. We spent six months in the kitchen measuring out variations of her oatmeal cookie recipe. After countless experiments – all sampled and thoughtfully critiqued by my dad, Clifford – we came up with the first Clif Bar. Mom was the guardian of our family’s food heritage. No one ever left her house hungry; most left with plates of yohas or dolmas or Greek cookies, kourabiedes and koulourakia. (Kit remembers boarding a plane once, wondering why she was carrying not only her suitcase but a plate of cookies.) Food was a sign of Mom’s love, her creativity, and her desire to give.

Annual Report 2010

While my dad encouraged me to get outdoors and explore the world, Mom instilled in me a love of music. She was an accomplished pianist and organist, and when I chose to study trumpet in junior high, she made sure I had lessons. Dad was a passionate gardener; Mom was a passionate cook. He was quiet; she loved to talk. They complemented each other perfectly for 60 years. We started the Mary Erickson Award at Clif Bar back in 2001 to honor my mom and her encouragement to follow my passions for food and music. The award recognizes a Clif Bar & Company employee who best demonstrates a passion for food, life, family, and friends; creativity and out-of-the box thinking; and a strong desire to learn, teach, and share. Over the past decade, we’ve honored 10 employees by donating $15,000 to charities of their choosing. Mom loved it.

Gary Erickson & Kit Crawford, Owners | Thao Pham & Elysa Hammond, Co-editors | Mija Riedel, Managing Editor | John Marin, Senior Creative Director Bill Ribar/Formative, Designer | Sandy Biagi, Print Management | Karen Drinkwater, Anne Hamersky, Photographers Special thanks to all our contributors: Ricardo Balazs, Rich Boragno, Kamber Briones, Kevin Cleary, Bryan Cole, Rick Collins, Paula Connelly, Candice Crawford, Chris Crowther, Cassie Cyphers, Renée Davidson, Matthew Dillon, Bobby Fay, Michelle Ferguson, Linzi Gay, Suzy Starke German, Brooke Golden, Lauren Hatfield, Sue Hearn, Tonya Iles, Jeff Johnson, Jennifer Kaplan, Sophia Kaylani, Bruce Lymburn, Carly Lutz, Ryan Mayo, Dave McLaughlin, Whitney Nelson, Abby Orellana, Katherine Peck, Claudia Perkins, Chris Randall, Dylan Seguin, Marla Streb, Tayfun Ucar, Ashley Ulkus, Eric Walle, Jennifer Yun

Distributed by Clif Bar & Company, Emeryville, CA 94608 U.S.A. 1-800-CLIFBAR M-F 8-5 PST • clifbar.com ®2011 Clif Bar & Company. CBC10.905 Printed on New Leaf paper, 100% recycled, 60% post-consumer content, processed chlorine-free with vegetable-based inks.

the previous 12 months. In December 2010, we chose wonder and balance. Wonder is defined as astonishment at something awesomely mysterious or new to one’s experience. Kids feel it constantly. As we get older,

s bu

we feel it less. In 2010, we got a large dose of wonder,

ines

watching three goals that we’ve been striving toward

b a

for years become reality. After five years of searching

reclaimed, and sustainably sourced materials, and

powered largely by the energy of the sun. At the

planet

our new green headquarters – built with recycled,

and construction, we walked through the doors of

same time, we opened Clif Base Camp, an on-site

childcare center, which we had pursued doggedly

comm

Ownership Plan, which offers Clif employees the opportunity

for seven years. And we introduced an Employee Stock

to share in the health of our company through a quality retirement plan. Then the year finished with double-digit growth. At the same time, the year’s successes reminded us to be ever more attentive to balance – in our business relationships, with our families and friends, and within ourselves. Balance is defined as equipoise between contrasting, opposing, or interacting elements. All the strength and flexibility in the world do no good if you’re not steady on your feet. Balance changes from day to day. It requires constant attention and effort. As we look forward toward 2011, we thank everyone in the larger Clif community for their 2010 efforts. We’re excited to see what’s on the trail ahead.

Kit and Gary Owners, Clif Bar & Company

At Clif Bar & Company, we gauge our success not on one but five bottom lines. We have come to call them our Five Aspirations: Sustaining Our Business, Our Brands, Our People, Our Community, and the Planet.

At the end of each year, we have a tradition of presenting two words that sum up

“ We’re working to run a different kind of company: the kind of place we’d want to work, that makes the kind of food we’d like to eat, and that strives for a healthier, more sustainable world – the kind of world we’d like to pass on to our children.”– Kit Crawford

aspirations

Welcome to our fourth All Aspirations Annual Report, a review of our progress in 2010.

s bu

we feel it less. In 2010, we got a large dose of wonder,

ines

watching three goals that we’ve been striving toward

b a

for years become reality. After five years of searching

reclaimed, and sustainably sourced materials, and

powered largely by the energy of the sun. At the

planet

our new green headquarters – built with recycled,

and construction, we walked through the doors of

same time, we opened Clif Base Camp, an on-site

childcare center, which we had pursued doggedly

comm

Ownership Plan, which offers Clif employees the opportunity

for seven years. And we introduced an Employee Stock

Kit and Gary Owners, Clif Bar & Company

At the end of each year, we have a tradition of presenting two words that sum up

aspirations

Welcome to our fourth All Aspirations Annual Report, a review of our progress in 2010.

business

growing our business aspiration with an employee stock ownership plan

Investing in Sustainable Growth

In 2010, Clif Bar & Company implemented an Employee Stock Ownership Plan (ESOP).

Clif Bar & Company continues on a path of healthy, sustainable growth. Quality products, a diversified portfolio, and disciplined business management have allowed us to strengthen our capital structure. Staying private has given us the freedom and flexibility to engage in new ways of business thinking and long-term focus. As such, we continue to invest deeply in all aspects of our company.

The ESOP’s main objective is to give additional retirement benefits to our employees – by far our greatest business asset – by allowing them to share in Clif Bar’s success and value created during their years of service. The ESOP (20% employee ownership) also offers multiple benefits for our company:  Our ESOP structure supports lasting financial and private ownership stability, which allows us to support our Five Aspirations.  Through the ESOP we instituted open book management and committed to educating all employee-owners about how Clif Bar does business financially. Open book management, combined with the newfound pride of ownership, gives employee-owners greater incentive to increase their individual and their company’s performance.*  The internal strengthening of our Clif team emanates to our external business environment – the consumers, customers, vendors, and others who gravitate toward an authentic, employee-owned company

Clif Bar sources organic almonds from the Baugher family.

On behalf of everyone at Clif Bar, thank you to Gary and Kit for offering

investing in organics

us the opportunity to share in the current and future success of our

New financial literacy workshops help employee-owners decode business:

We consider our decision to go organic as a long-term investment that delivers on all five

company. Thanks also to the ESOP team – internal representatives plus

COGS:

of our aspirations: Sustaining our Business, Brands, People, Community, and the Planet.

external ESOP advisors – for making this a reality.

Organic practices benefit our brand equity, promote people’s health, support

Cost of Goods Sold

our environmental objectives, and help to create a healthier, more just, and We bought more sustainable food system. over 43 million pounds of In 2002 we bought 2 million pounds of organics. In 2010 we purchased organics over 43 million pounds. Organic ingredients account for nearly 70% of all

.. ..... ...... ........ ............ .............. ................... ........................... Organic Ingredients (million pounds)

and will choose to do business with us for the long-term.

30 25 20 15

“Organic” or “Made with Organic Ingredients.”

5 0

2002 2003 2004 2005 2006 2007 2008 2009 2010

Our Increasing Use of Organic Ingredients

ingredients we buy. We now make 12 product lines that are USDA certified

great products, great relationships, great growth We’re committed to developing and making great products that meet real needs, and the response has been overwhelming: Our compounded annual growth rate for the last five years (2005-2010) is 24%. What’s driving this success? The category is growing as more consumers look for healthy, nutritious, portable food to fit their schedules, but Clif Bar & Company is growing even faster. As more people are introduced to our company, they’re

welcome!

choosing to enjoy our products and programs, and to support our partners. The long-term

Welcome to our new green home, a former WWII valve manufacturing plant turned toward more peaceful pursuits. The open, 115,000 square foot floor plan encourages collaboration – an essential ingredient at Clif. We’ve also harnessed the California sunshine to provide us with natural light, electricity, and hot water, and brought the outdoors inside with interior gardens.

SG&A: Selling, General & Administrative Expense * Studies of privately held companies with ESOPs show that sales, employment, and productivity grow 2-3% faster per year than they had been growing without ESOP.

Doing Well by Doing Good: Clif Bar Named #1 in Forbes Clif Bar & Company topped the 2010 list of the nation’s

Earnings Before Interest, Taxes, Depreciation & Amortization

10 hottest brands in a survey reported in Forbes that measured brand momentum over three years and included Facebook,® Google,™ Apple,® and Disney.® The survey attributed Clif’s “top dog” position, at least in part, to our commitment to our Five Aspirations or, as Forbes put it, to

relationships we’ve developed with our retail customers have enabled us to weather

“doing good. The company donates money to wind farms,

some challenges and grow the business together. In 2010, CLIF BAR was the #1 bar in all

powers delivery vans with biodiesel and encourages employees

channels combined: Mass, Grocery, Convenience, and Natural. And the good news is

to volunteer for good causes....By practicing what it preaches,

there’s still substantial room for growth.

Clif Bar is a classic story of the little brand that could – and did.”

EBITDA:

Melissa Leebove celebrates after a long ride.

computer-controlled thermostats dial up heat, cool, and comfort. 3

business

growing our business aspiration with an employee stock ownership plan

Investing in Sustainable Growth

In 2010, Clif Bar & Company implemented an Employee Stock Ownership Plan (ESOP).

Clif Bar sources organic almonds from the Baugher family.

On behalf of everyone at Clif Bar, thank you to Gary and Kit for offering

investing in organics

us the opportunity to share in the current and future success of our

New financial literacy workshops help employee-owners decode business:

We consider our decision to go organic as a long-term investment that delivers on all five

company. Thanks also to the ESOP team – internal representatives plus

COGS:

of our aspirations: Sustaining our Business, Brands, People, Community, and the Planet.

external ESOP advisors – for making this a reality.

Organic practices benefit our brand equity, promote people’s health, support

Cost of Goods Sold

.. ..... ...... ........ ............ .............. ................... ........................... Organic Ingredients (million pounds)

and will choose to do business with us for the long-term.

30 25 20 15

“Organic” or “Made with Organic Ingredients.”

5 0

2002 2003 2004 2005 2006 2007 2008 2009 2010

Our Increasing Use of Organic Ingredients

ingredients we buy. We now make 12 product lines that are USDA certified

welcome!

choosing to enjoy our products and programs, and to support our partners. The long-term

Doing Well by Doing Good: Clif Bar Named #1 in Forbes Clif Bar & Company topped the 2010 list of the nation’s

Earnings Before Interest, Taxes, Depreciation & Amortization

relationships we’ve developed with our retail customers have enabled us to weather

“doing good. The company donates money to wind farms,

some challenges and grow the business together. In 2010, CLIF BAR was the #1 bar in all

powers delivery vans with biodiesel and encourages employees

channels combined: Mass, Grocery, Convenience, and Natural. And the good news is

to volunteer for good causes....By practicing what it preaches,

there’s still substantial room for growth.

Clif Bar is a classic story of the little brand that could – and did.”

EBITDA:

Melissa Leebove celebrates after a long ride.

computer-controlled thermostats dial up heat, cool, and comfort. 3

brand keeping our mojo Our brands reflect the collective wisdom of the people of Clif Bar & Company and the many friends we’ve met along the way. We are committed to creating natural, organic foods that inspire a spirit of adventure and a healthy lifestyle. Through our products and related programs, we reach out to meet people face-to-face – at athletic and environmental events, film festivals, and outdoor service projects. Our story evolves a little further each day, and we are continually attentive to the spirit and magic that have carried us this far.

Clif Bar: our ongoing journey

clif Pace Team: miles of inspiration

CLIF BAR connects people through a spirit of adventure. We love a good challenge,

It’s hard to run a marathon: hard to train, to run 26 miles in one morning, and to meet your

good food, and the great outdoors. Our food and our programs grew out of our desire to

time. How do runners stay motivated? How can we help both beginner and veteran

explore the road less traveled, and to share good food and company along the way.

athletes reach their goals and stay inspired, year after year?

proving to be a better SHOT

with all levels of aspiring athletes, helping marathon runners to cross the finish line within

This year we reformulated CLIF SHOT® to increase effective-

two minutes or less of their goal. In 2002, Pace Team leaders helped 8,000 runners

ness and better serve the athletes who count on us to help

achieve their goals; in 2010, they helped 80,000.

CLIF BAR’s Pace Team is an assembly of highly skilled runners who run side by side

One runner from the October 2010 St. George, Utah marathon wrote to us about his

their performance while training and racing. The new CLIF SHOT Energy Gel contains up to 50% more electrolytes

experience: You’ve had a customer in me in the past but now you’ve got a committed

than the previous recipe. It also combines two carbohydrate

one for life. Let me explain: Tommy Neeson, the 3:30 Pace Group Leader, did an

sources – organic maltodextrin and organic evaporated cane

excellent job of motivating the group and even the people we kept passing. This

juice – that work together efficiently to deliver energy to the

50-year-old turned in a BQ of 3:28. Without Tommy, it may not have happened.

bloodstream in five minutes or less. New SHOT delivers the

Hats off to Tommy! I could not thank him – he disappeared into the crowd.

nutrients that athletes absolutely need (and nothing else).

– Mark W.

It’s good, clean, and 85-90% organic.

“I’m a big believer in getting the energy I need from good, clean, simple foods – it’s a must. I use gels because my body craves carbs and electrolytes and nothing else.” – Chris McCormack, 2010 Ironman World Champion

what’s new? CLIF CRUNCH

Eight flavors and more caffeine options than other gels – 0 to 100mg, derived from all-natural green tea extract, which improves endurance capacity (American Journal of Physiology).

In 2010, Clif chefs cooked organic whole grains and rice crisps into a new kind of granola bar that tastes just like it sounds: CLIF CRUNCH.® It’s crunchier and lighter than other

Take your bike (not your car): In the U.S., 40% of all trips are 2 miles or less, and 90% of those are by car.

2 Mile Challenge: more cardio and fewer green house gases During the 2 Mile Challenge’s initial six-month competition, program participants avoided more than 43,000 car trips by cycling almost 385,000 miles. At the same time, they helped CLIF BAR award $100,000 to three nonprofit organizations that are working toward climate change education and bicycle advocacy: Alliance for Biking and Walking, Alliance for Climate Education, and Trips for Kids.

CLIF and LUNA recognized for excellence in 2010

granola bars, and comes in four flavors: chocolate chip, honey oat, peanut butter, and white chocolate macadamia. Each package of CRUNCH contains four to five grams of all-natural protein and one full serving of organic whole grains (oats, barley, and rye). The response so far?

“THEY’RE DELICIOUS! I’m telling you it’s driving me OUT OF MY MIND!” “Best granola bar ever!”  CLIF® BAR’s White Chocolate Macadamia Nut named “Best Chewy” energy bar by Health magazine.

We’ve installed the largest “smart” solar array in North America – over 1,900 270-watt solar panel modules on our roof and parking structure. “Smart” solar integrates monitors onto individual solar panels, which optimizes output and reduces costs. Solar will provide nearly 100% of the office electricity needs and 70% of the heat needed for the hot water system, which circulates continuously (no waste or waiting while the water heats).

 CLIF SHOT® Energy Gel named an outdoor gear essential by Women’s Adventure magazine.

 CLIF SHOT BLOKS® and CLIF MOJO® named “Energy Food that Tastes Good” (“standout” category) by Gear Junkie.

 LUNA® named to the “Best in Snacks” category by Fitness magazine.

 LUNA® Protein Cookie Dough named one of the “125 Best Packaged Foods for Women” by Women’s Health magazine.

1900

solar panel modules on our roof and parking structure. 5

Clif Bar: our ongoing journey

clif Pace Team: miles of inspiration

CLIF BAR connects people through a spirit of adventure. We love a good challenge,

It’s hard to run a marathon: hard to train, to run 26 miles in one morning, and to meet your

good food, and the great outdoors. Our food and our programs grew out of our desire to

time. How do runners stay motivated? How can we help both beginner and veteran

explore the road less traveled, and to share good food and company along the way.

athletes reach their goals and stay inspired, year after year?

proving to be a better SHOT

with all levels of aspiring athletes, helping marathon runners to cross the finish line within

This year we reformulated CLIF SHOT® to increase effective-

two minutes or less of their goal. In 2002, Pace Team leaders helped 8,000 runners

ness and better serve the athletes who count on us to help

achieve their goals; in 2010, they helped 80,000.

CLIF BAR’s Pace Team is an assembly of highly skilled runners who run side by side

One runner from the October 2010 St. George, Utah marathon wrote to us about his

their performance while training and racing. The new CLIF SHOT Energy Gel contains up to 50% more electrolytes

experience: You’ve had a customer in me in the past but now you’ve got a committed

than the previous recipe. It also combines two carbohydrate

one for life. Let me explain: Tommy Neeson, the 3:30 Pace Group Leader, did an

sources – organic maltodextrin and organic evaporated cane

excellent job of motivating the group and even the people we kept passing. This

juice – that work together efficiently to deliver energy to the

50-year-old turned in a BQ of 3:28. Without Tommy, it may not have happened.

bloodstream in five minutes or less. New SHOT delivers the

Hats off to Tommy! I could not thank him – he disappeared into the crowd.

nutrients that athletes absolutely need (and nothing else).

– Mark W.

It’s good, clean, and 85-90% organic.

what’s new? CLIF CRUNCH

Eight flavors and more caffeine options than other gels – 0 to 100mg, derived from all-natural green tea extract, which improves endurance capacity (American Journal of Physiology).

In 2010, Clif chefs cooked organic whole grains and rice crisps into a new kind of granola bar that tastes just like it sounds: CLIF CRUNCH.® It’s crunchier and lighter than other

Take your bike (not your car): In the U.S., 40% of all trips are 2 miles or less, and 90% of those are by car.

CLIF and LUNA recognized for excellence in 2010

 CLIF SHOT® Energy Gel named an outdoor gear essential by Women’s Adventure magazine.

 CLIF SHOT BLOKS® and CLIF MOJO® named “Energy Food that Tastes Good” (“standout” category) by Gear Junkie.

 LUNA® named to the “Best in Snacks” category by Fitness magazine.

 LUNA® Protein Cookie Dough named one of the “125 Best Packaged Foods for Women” by Women’s Health magazine.

1900

solar panel modules on our roof and parking structure. 5

brand keeping our mojo

LUNA celebrates women

LUNA Pro Team: #1 in the world August 18, 2010 went down in history as the LUNA Pro Team’s single, most winning day ever. In the Mountain Bike National Championships, three

We created LUNA for women: LUNA

cyclists each took first place. Georgia Gould won for the U.S., Catharine

Bars nourish women’s bodies with

Pendrel won for Canada, and Katerina Nash won for the Czech Republic.

the nutrition they need, LUNAFEST

At the end of 2010, the team ranked number eight out of 69 UCI-registered

addresses issues that matter to

Mountain Bike teams (men’s and women’s) and number one out of 40 women’s

women, and the LUNA Pro Team

teams. All of which goes to show that offering women cyclists the same resources

and Team LUNA Chix bring women

and compensation as their male counterparts is a winning idea.

together through sports. We

And for amateur athletes who would love to race like pros, the recreational Team

understand that when women

LUNA Chix hosts weekly events and monthly clinics to help women discover and hone

come together, they create a positive impact in our communities and the world at large.

Kit Crawford (second from left) and daughter Lydia (far left) with three LUNAFEST filmmakers.

their skills as cyclists, triathletes, runners, and mountain bikers.

LUNA and LUNA Protein in 2010

LUNAFEST: 10-year anniversary and sold-out premiere

What we put in our bodies matters. We spend a lot of time choosing what we mix into our

LUNAFEST® is a national fundraising film festival that showcases short films by, for, and

bars and we’re proud of the ingredients we use – and the ingredients we don’t.

about women. In September 2010, LUNAFEST celebrated its 10-year anniversary with a

This year, in response to consumer requests, we made LUNA Protein gluten-

sold-out San Francisco premiere, showcasing 10 unique films by female directors from

free. As more and more women look for gluten-free foods, we’re happy to offer a healthy, convenient option. We also indulged in 2010 and introduced four new chocolate flavors: LUNA Protein Chocolate and Mint Chocolate Chip, and LUNA Chocolate Chunk and Chocolate Dipped Coconut, which received rave reviews on our new Facebook page. Dozens of poetic Friends even wrote LUNA-inspired haiku: I know I’m worth it Delectable LUNA break

Strong body refreshed – Emily N.

For women’s cycling apparel, visit www.lunasportgear.com.

around the world. Each LUNAFEST screening raises funds and awareness for local nonprofit organizations and the Breast Cancer Fund (BCF), an organization dedicated to identifying and advocating for the elimination of the environmental causes of breast cancer. One hundred percent of the proceeds benefit charities: 85% for local nonprofits and 15% for BCF. LUNAFEST first launched in 2001 in eight host cities; it now travels to more than 150 venues in the U.S. and Canada. Since its inception, LUNAFEST has hit some inspiring numbers:

LUNA was an official sponsor of the 2010 Women’s Conference, where 30,000 women gathered to empower and educate each other to be Architects of Change – in their own lives and in the lives of others.

Georgia Gould races to victory for the Pro Team.

$570K Raised for women’s community nonprofit organizations $363K Raised for the Breast Cancer Fund 100,000+ People have viewed LUNAFEST 450 Women’s nonprofit organizations have profited

Hundreds of fans and supporters attended the 2010 LUNAFEST premiere at San Francisco’s Herbst Theater.

83 Women filmmakers have been honored

CLIF Kid: nourishing kids in motion We created CLIF Kid Organic ZBaR® and CLIF Kid Organic Twisted Fruit® to be nutritious and portable, so that kids can spend their time actively exploring the world. Recipes and portions are based on kids’ nutritional needs: ZBaR blends complex carbohydrates, protein, and fiber to curb hunger and stabilize energy levels. Each twirl of Twisted Fruit is equal to one serving of organic fruit, which doesn’t need to be washed, peeled, or refrigerated – making it easy for kids to eat organic fruit anytime, anywhere.

100%

of all wood used in construction was reclaimed, or harvested from sustainably managed forests. 6

Recycled, Reused, Reclaimed, Reduced: All construction wood was reclaimed (from old railroad ties, barns, etc.) or is Forest Stewardship Council certified from sustainably managed forests. The planks behind the front desk came from shipping containers, which are usually thrown away after one use. The dance and yoga studio floors swung along with us from our old home in Berkeley. Over 75% of construction materials were segregated on-site for recycling and composting, which means less ended up as landfill.

brand keeping our mojo

LUNA celebrates women

LUNA Pro Team: #1 in the world August 18, 2010 went down in history as the LUNA Pro Team’s single, most winning day ever. In the Mountain Bike National Championships, three

We created LUNA for women: LUNA

cyclists each took first place. Georgia Gould won for the U.S., Catharine

Bars nourish women’s bodies with

Pendrel won for Canada, and Katerina Nash won for the Czech Republic.

the nutrition they need, LUNAFEST

At the end of 2010, the team ranked number eight out of 69 UCI-registered

addresses issues that matter to

Mountain Bike teams (men’s and women’s) and number one out of 40 women’s

women, and the LUNA Pro Team

teams. All of which goes to show that offering women cyclists the same resources

and Team LUNA Chix bring women

and compensation as their male counterparts is a winning idea.

together through sports. We

And for amateur athletes who would love to race like pros, the recreational Team

understand that when women

LUNA Chix hosts weekly events and monthly clinics to help women discover and hone

come together, they create a positive impact in our communities and the world at large.

Kit Crawford (second from left) and daughter Lydia (far left) with three LUNAFEST filmmakers.

their skills as cyclists, triathletes, runners, and mountain bikers.

LUNA and LUNA Protein in 2010

LUNAFEST: 10-year anniversary and sold-out premiere

What we put in our bodies matters. We spend a lot of time choosing what we mix into our

LUNAFEST® is a national fundraising film festival that showcases short films by, for, and

bars and we’re proud of the ingredients we use – and the ingredients we don’t.

about women. In September 2010, LUNAFEST celebrated its 10-year anniversary with a

This year, in response to consumer requests, we made LUNA Protein gluten-

sold-out San Francisco premiere, showcasing 10 unique films by female directors from

Strong body refreshed – Emily N.

For women’s cycling apparel, visit www.lunasportgear.com.

Georgia Gould races to victory for the Pro Team.

$570K Raised for women’s community nonprofit organizations $363K Raised for the Breast Cancer Fund 100,000+ People have viewed LUNAFEST 450 Women’s nonprofit organizations have profited

Hundreds of fans and supporters attended the 2010 LUNAFEST premiere at San Francisco’s Herbst Theater.

83 Women filmmakers have been honored

100%

of all wood used in construction was reclaimed, or harvested from sustainably managed forests. 6

people

clif Base Camp:

serving up healthy benefits We understand that wellness means more than regular workouts and plenty of fruits and

Investing in Our Employees

our seven-year quest for on-site childcare

veggies – it includes managing the details of daily life. Our goal is to ease the stress in the

Our company is our people. We work to create an environment where our employees can grow and succeed as they live the lives they want to live. We challenge and celebrate one another; we help to balance each other’s lives; we value laughter and fun as integral qualities in our workplace.

lives of Clif people. In 2010, we updated our employee well-being programs:

a healthier retirement plan: introducing esop Last summer, Gary and Kit stepped on stage at the Clif Theater to announce a few (thrilling and unexpected) changes around here: “We already have a 401(k) plan, a new expanded gym, on-site massage. What’s still missing? A jam-of-the-month club? Singing lessons with Clif’s President, Kevin Cleary? Or even better, what about 20% employee ownership of Clif Bar & Company?” And so, in response to a concern that they’ve had for many years, Kit and Gary introduced the Clif Employee Stock Ownership Plan. The ESOP insures that Clif people don’t retire with just a handshake and a 401(k). Now years of service are rewarded in a lasting way, with a solid retirement plan.

what’s cooking in kali’s kitchen? Our on-site café, Kali’s Kitchen, is named after

picture our people

Gary’s grandmother. Kali’s employee-chefs, Scott and Justin, source organic ingredients from

We strive to make Clif Bar a welcoming place. In 2010, our company grew by 5.4%, ending

regional farms so that they can serve Clif people

the year with 253 employees. Our male to female ratio is 43% to 57% and over half of all

fresh breakfasts and lunches (inside the café or

leadership roles are filled by women. Ethnic minorities make up more than 25% of Clif

outdoors on the deck), and cater other Clif events,

people, and the average age is just over 39. In 2010, our overall turnover rate was 4%.

too. (Don’t miss the homemade pizza, or the polenta

five essential ingredients

croutons, or the hot chocolate chip cookies sprinkled with salt.)

Over the years we’ve been asked more than once: What defines the Clif culture?

Christine Vleck celebrates after our annual Epiphany Ride.

ingredients for teamwork and success at Clif Bar:

here in Emeryville: We’ve added a 40-foot bouldering wall, a dance studio, a dedicated

Inspire greater success across all aspirations Connect through positive and respectful interaction Own it – take responsibility for your actions, behaviors, and contributions Be yourself – bring your best self to work each day

Biophilic design elements create a sense of connection with nature. Extensive exterior and clerestory windows flood the office with natural light. Four atrium gardens mean that it can actually rain inside the building. Bringing in the great outdoors – bamboo, plants, and other natural elements – promotes well-being and the deep affiliations humans have with nature.

ballet, bouldering, and downward dog Our wellness center is even healthier

Create extraordinary products, experiences, solutions, and ideas

yoga room, two massage rooms, and shower and locker facilities. And if Clif people are looking for extra inspiration, they can sign up for any one of two dozen classes or for a workout session with a fitness trainer.

atrium gardens bring the outdoors in.

Clif Base Camp, our on-site childcare center, has green features just like the big kids next door: wall-sized windows, environmentally friendly carpet tiles, and reclaimed wood shaped into a giant wave.

– Kit Crawford, Mom and Clif Bar & Company Co-owner and Co-CEO It took seven years to make our dream of on-site childcare a reality and in September 2010, Clif Base Camp opened alongside our new headquarters. As the name implies, Clif Base Campers have many of the same benefits as the big kids next door: a music room, a workout room (pint-sized), and lots of natural light. There’s also an outdoor playground, a private nursing room, and open sight lines between classrooms so the children can see they’re part of a larger community. Each of Base Camp’s five rooms was designed for a specific age group, and each room was named for a U.S. peak – Denali, Hood, Rainier, Shasta, Whitney – so that Base Campers can grow up feeling at home in the mountains.

What makes it different? Possible? In 2010 a group of Clif people got together to identify the attributes that we value, and they came up with five essential

One of the biggest challenges of being a parent is finding childcare. If you’re committed to working, you don’t want to be distracted wondering if your kids are okay. Gary and I both wanted childcare at work. There’s peace of mind knowing your kids are right there during their first vulnerable years of life. With Clif Base Camp, parents can drop in whenever they like.

people

clif Base Camp:

serving up healthy benefits We understand that wellness means more than regular workouts and plenty of fruits and

Investing in Our Employees

our seven-year quest for on-site childcare

veggies – it includes managing the details of daily life. Our goal is to ease the stress in the

lives of Clif people. In 2010, we updated our employee well-being programs:

what’s cooking in kali’s kitchen? Our on-site café, Kali’s Kitchen, is named after

picture our people

Gary’s grandmother. Kali’s employee-chefs, Scott and Justin, source organic ingredients from

We strive to make Clif Bar a welcoming place. In 2010, our company grew by 5.4%, ending

regional farms so that they can serve Clif people

the year with 253 employees. Our male to female ratio is 43% to 57% and over half of all

fresh breakfasts and lunches (inside the café or

leadership roles are filled by women. Ethnic minorities make up more than 25% of Clif

outdoors on the deck), and cater other Clif events,

people, and the average age is just over 39. In 2010, our overall turnover rate was 4%.

too. (Don’t miss the homemade pizza, or the polenta

five essential ingredients

croutons, or the hot chocolate chip cookies sprinkled with salt.)

Over the years we’ve been asked more than once: What defines the Clif culture?

Christine Vleck celebrates after our annual Epiphany Ride.

ingredients for teamwork and success at Clif Bar:

here in Emeryville: We’ve added a 40-foot bouldering wall, a dance studio, a dedicated

ballet, bouldering, and downward dog Our wellness center is even healthier

Create extraordinary products, experiences, solutions, and ideas

atrium gardens bring the outdoors in.

What makes it different? Possible? In 2010 a group of Clif people got together to identify the attributes that we value, and they came up with five essential

community

Project 2080: Clif people giving back

supporting our neighbors, local and global

collectively volunteer the equivalent of one full-time employee’s hours (2,080 hours

We launched Project 2080 nearly 10 years ago, when Clif employees agreed to annually) in hands-on service with nonprofit groups. This year, we donated over 5,200

We are committed to improving people’s lives – through direct volunteer service, by creating programs that raise awareness about people’s needs, by making responsible business decisions, and by working in partnership with nonprofit and community organizations. We are committed to promoting healthy, sustainable communities at home and abroad.

hours – the equivalent of two-and-a-half full-time employees – to organizations focusing on hunger, housing, environmental conservation, animal welfare, and elderly and youth services. Clif people choose nonprofits that resonate with their own interests, which helps to build long-term relationships. We’ve been volunteering with the Breast Cancer Fund, Mom and Pop Green, and Meals on Wheels for more than seven years.

sharing healthy food Sharing our food with people goes hand in hand with our volunteer efforts. In 2010, we donated over $1.9 million (at cost) worth of nutritious food and drinks to international disaster relief in Haiti and Chile, and to over 150 groups nationwide. One flood survivor helped make that large, impersonal number feel pretty personal when she told Clif Bar’s Aliy Rahn, “We had nothing to eat except the bars, and Clif Bars saved us in the most real way possible. It was food that was the most immediate need.”

4th annual In Good Company grows community

supporting healthy people and a healthy planet Year after year, Clif Bar’s giving has increased proportionally to the company’s growth.

In Good Company® is an alliance of businesses committed to making a positive difference

In 2010, Clif Bar & Company, in concert with the Clif Bar Family Foundation, donated

through hands-on action. The program grew out of Clif Bar & Company’s tradition of com-

over $2 million in cash contributions to over 200 nonprofits. These organizations have

munity service, and the certainty that partnerships among businesses can be a powerful

(among other things) built homes, preserved wilderness areas, supported family farmers,

force for positive change.

championed climate action, delivered healthy food to those in need, and fought the

This year, 34 employee-volunteers from 11 community-minded companies teamed up

CLIF BARS were distributed in Chile following the February 2010 earthquake.

environmental causes of breast cancer.

with nonprofit organizations for two separate projects. In two weeks, we donated more than 2,000 hours. In Hopi, Arizona, In Good Company partnered with Red Feather Development

Product and Cash Donations Grow in 2010

We raised two dozen tresses and hefted nearly 300 straw bales to build a new, energy-

2,100

efficient home for the Natchie family. Volunteers camped out on the Hopi Mesa, showered with solar-heated water, and shared meals in an open-air tent. The next month, In Good Company teamed up with nonprofits in West Oakland, California. Over five days, 26 volunteers planted native species with Watershed Project, planted gardens, and built and delivered chicken coops (plus chickens) with City Slicker Farms. We installed solar panels on low-income homes with Grid Alternatives, and planted a prototype bamboo forest that filters diesel particulates from the air with Urban Biofilter. When we weren’t planting or hammering, we all bunked in an old four-story Victorian, cooked communal meals, and caught the World Series. By the end of In Good Company 2010, we could see solid examples of positive change

Donated value (thousands of dollars)

Group, which addresses the critical lack of housing in American Indian communities.

1,800

■ Product ■ Cash

1,500 1,200 900 600 300 2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

that would last long after we’d hung up our work gloves.

We’re one of the first buildings to comply with California’s new energy efficiency standards, the toughest in the nation. Our R&D kitchen and employee café use energy-efficient appliances, including walk-in refrigerators. Kali’s Kitchen, our employee-operated café, serves fresh organic meals using regional farm ingredients (good for our employees and the environment). And Clif chefs work their magic using a salvaged range and a salvaged pizza oven.

Clif people volunteer at the Alameda Point Collaborative for the 2010 company-wide service day.

The show must go on: Many of our theater furnishings migrated with us from Berkeley.

salvaged pizza oven. 11

community

Project 2080: Clif people giving back

supporting our neighbors, local and global

collectively volunteer the equivalent of one full-time employee’s hours (2,080 hours

We launched Project 2080 nearly 10 years ago, when Clif employees agreed to annually) in hands-on service with nonprofit groups. This year, we donated over 5,200

4th annual In Good Company grows community

supporting healthy people and a healthy planet Year after year, Clif Bar’s giving has increased proportionally to the company’s growth.

In Good Company® is an alliance of businesses committed to making a positive difference

In 2010, Clif Bar & Company, in concert with the Clif Bar Family Foundation, donated

through hands-on action. The program grew out of Clif Bar & Company’s tradition of com-

over $2 million in cash contributions to over 200 nonprofits. These organizations have

munity service, and the certainty that partnerships among businesses can be a powerful

(among other things) built homes, preserved wilderness areas, supported family farmers,

force for positive change.

championed climate action, delivered healthy food to those in need, and fought the

This year, 34 employee-volunteers from 11 community-minded companies teamed up

CLIF BARS were distributed in Chile following the February 2010 earthquake.

environmental causes of breast cancer.

with nonprofit organizations for two separate projects. In two weeks, we donated more than 2,000 hours. In Hopi, Arizona, In Good Company partnered with Red Feather Development

Product and Cash Donations Grow in 2010

We raised two dozen tresses and hefted nearly 300 straw bales to build a new, energy-

2,100

Donated value (thousands of dollars)

Group, which addresses the critical lack of housing in American Indian communities.

1,800

■ Product ■ Cash

1,500 1,200 900 600 300 2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

that would last long after we’d hung up our work gloves.

Clif people volunteer at the Alameda Point Collaborative for the 2010 company-wide service day.

The show must go on: Many of our theater furnishings migrated with us from Berkeley.

salvaged pizza oven. 11

planet

2 embrace zero waste business practices ●

Tracking Our Carbon Footprint 2003 – 2010

 We’re working to make all components of our packaging systems more sustainable:

reducing our ecological footprint

Carbon Intensity Tons CO2 /million bars

• Caddies are now 100% shrink-wrap free and made from 100% (65% post-consumer)

As a food company, we’re working to help create a more healthy, just, and sustainable food system. We’re committed to adopting practices that support organic, regenerative agriculture; move toward zero waste; reduce our climate footprint; and conserve and restore the natural resources that we depend on. Our goal is to reduce our ecological footprint in everything we do – from the field to the final product – and to grow a business that operates in harmony with the laws of nature.

recycled paperboard

generating $30,000 for nonprofit groups  In our new green HQ, we’ve eliminated 200 desk-side trash cans and installed blue

Tons CO2

• 10 million wrappers have been recycled through the TerraCycle Wrapper Brigade,

bins for mixed recyclables with an optional, small saddle compartment for waste.

16 12 8 4

(And all food scraps are composted, too!)

0 2003

3 promote climate action and renewable energy ● 100% of office electricity. Additional solar panels will provide 70% of thermal heating.  We’ve offset a total of 71,000 tons of CO2 by helping to build new wind projects in partnership with Native Energy. How much is 71,000 tons? That’s like not driving around the world 5,700 times!

decade, we’ve increasingly integrated sustainability into every aspect of our business, from procurement and supply chain to packaging design and community service. How do

we measure our progress? Two of the most important sustainability indicators are

our purchase of organic ingredients and our carbon footprint.

our sustainability efforts focus on four key goals

Our sustainability efforts are intentionally broad and varied, but we are guided by four main priorities:

1 support sustainable food and agriculture ●  We’ve purchased 170 million pounds of organic ingredients to date. Organic

Making it functional and fun: With such an open space and massive windows, controlling sound was a big consideration. So we installed 380 acoustic panels made from recycled denim, and environmentally sound modular carpet tiles. To avoid the warehouse feel, we created hanging sculptures by suspending retired bikes, kayaks, and windsurfing sails from the ceiling (the green tandem is Gary and Kit’s).

2007

2008

2009

2010

Carbon intensity is measured as CO2 emissions relative to production. Since 2007 carbon intensity has decreased due to improved efficiency in business travel, especially air travel, and a switch to biodiesel fuel for our office and field fleets.

16000

hybrid or biodiesel cars. By raising their average fuel efficiency from 22 to 42 miles per

14000

gallon, each person is saving about 300 gallons of gas a year.

12000

4 conserve natural resources, protect wild places ● We’re working to conserve and restore the natural resources we depend on, and we’re protecting the places we play.™ To date, we’ve planted 40,000 trees in partnership with American Forests. In addition, our field marketing teams work with innovative environmental nonprofits across the country. Here are a few examples: • EarthCorps in Seattle trains young leaders in conservation techniques • Surfrider Foundation’s Paddle for Clean Water in Southern California addresses water pollution along the coast • TreePeople in Los Angeles promotes urban forests • Urban Roots in Texas helps young people dig organic • Climate Cycle brings solar energy to Chicago schools

farming practices improve soil health, conserve biodiversity, fight global

• Volunteers for Outdoor Colorado helps people lend

warming, and reduce people’s exposure to pesticides.

a hand in habitat restoration

 We advocate for organic. In 2010, Clif Bar was invited to Washington D.C.

• NatureBridge connects youth with nature in Yosemite

to address a national USDA conference about how to drive change toward

National Park

a more sustainable 21st century agricultural system. (The conference

As we move forward on our journey toward sustainability, we’re

supported recommendations from the groundbreaking 2010 report,

looking for new ways to think like a tree: to run on solar energy,

Toward Sustainable Agricultural Systems in the 21st Century.)

create zero waste, and improve the place where we’re planted!

Tons CO2

We launched our environmental sustainability program on Earth Day 2001. During this past

2006

Total CO2 Emissions and Carbon Offsets

 Through Clif Bar’s Cool Commute program, we’ve helped 42 employees purchase

celebrating sustainability

2005

■ Office Energy ■ Business Travel ■ Bakery Energy

 We’ve installed the largest “smart” solar array in North America that will provide nearly

Clif volunteers rebuild a local community garden.

2004

10000 8000 6000 4000 2000 0 2003 2004 2005 2006 2007 2008

2009

2010

■ CO2 Emissions generated by ground

freight transport (measured since 2008)

■ CO2 Emissions generated by bakeries,

office, and business travel

■ CO2 Offsets We have been measuring and offsetting the carbon emissions generated by our office, bakeries, and business travel since 2003. In 2007 we also offset our historical climate footprint, dating back to 1992. In 2008 we began to offset the carbon footprint of ground freight transport.

Celebrating white water on Clif’s 2010 river rafting trip.

380

acoustic panels made from recycled denim. 13

planet

2 embrace zero waste business practices ●

Tracking Our Carbon Footprint 2003 – 2010

 We’re working to make all components of our packaging systems more sustainable:

reducing our ecological footprint

Carbon Intensity Tons CO2 /million bars

• Caddies are now 100% shrink-wrap free and made from 100% (65% post-consumer)

recycled paperboard

generating $30,000 for nonprofit groups  In our new green HQ, we’ve eliminated 200 desk-side trash cans and installed blue

Tons CO2

• 10 million wrappers have been recycled through the TerraCycle Wrapper Brigade,

bins for mixed recyclables with an optional, small saddle compartment for waste.

16 12 8 4

(And all food scraps are composted, too!)

0 2003

decade, we’ve increasingly integrated sustainability into every aspect of our business, from procurement and supply chain to packaging design and community service. How do

we measure our progress? Two of the most important sustainability indicators are

our purchase of organic ingredients and our carbon footprint.

our sustainability efforts focus on four key goals

Our sustainability efforts are intentionally broad and varied, but we are guided by four main priorities:

1 support sustainable food and agriculture ●  We’ve purchased 170 million pounds of organic ingredients to date. Organic

2007

2008

2009

2010

16000

hybrid or biodiesel cars. By raising their average fuel efficiency from 22 to 42 miles per

14000

gallon, each person is saving about 300 gallons of gas a year.

12000

farming practices improve soil health, conserve biodiversity, fight global

• Volunteers for Outdoor Colorado helps people lend

warming, and reduce people’s exposure to pesticides.

a hand in habitat restoration

 We advocate for organic. In 2010, Clif Bar was invited to Washington D.C.

• NatureBridge connects youth with nature in Yosemite

to address a national USDA conference about how to drive change toward

National Park

a more sustainable 21st century agricultural system. (The conference

As we move forward on our journey toward sustainability, we’re

supported recommendations from the groundbreaking 2010 report,

looking for new ways to think like a tree: to run on solar energy,

Toward Sustainable Agricultural Systems in the 21st Century.)

create zero waste, and improve the place where we’re planted!

Tons CO2

We launched our environmental sustainability program on Earth Day 2001. During this past

2006

Total CO2 Emissions and Carbon Offsets

 Through Clif Bar’s Cool Commute program, we’ve helped 42 employees purchase

celebrating sustainability

2005

■ Office Energy ■ Business Travel ■ Bakery Energy

 We’ve installed the largest “smart” solar array in North America that will provide nearly

Clif volunteers rebuild a local community garden.

2004

10000 8000 6000 4000 2000 0 2003 2004 2005 2006 2007 2008

2009

2010

■ CO2 Emissions generated by ground

freight transport (measured since 2008)

■ CO2 Emissions generated by bakeries,

office, and business travel

Celebrating white water on Clif’s 2010 river rafting trip.

380

acoustic panels made from recycled denim. 13

We founded Clif Family Winery and Farm in 2004 as another way to deepen our commitment to food, family, and sustainable farming. Here in Napa, our goal is to craft unique regional food and wine made with practices that care for the earth and conserve biodiversity. This year, we expanded our wine production to a total of six different varietals. We also bottled organic olive oil, doubled our assortment of gourmet fruit and nut mixes, and began sales of fresh fruit and vegetables.

deep roots: growing local and organic

going nuts for trees

At Clif Family Winery and Farm, we’re committed to organic, regenerative farming

The Winery sells two combinations of fruits and nuts:

practices. This year we planted a diverse range of crops from Black Seeded Pole Beans

Gary & Kit’s Gourmet Mountain Mix and, new this year,

and Jacob’s Cattle Dry Beans to heirloom tomatoes, Dakota Black popping corn, four

Mountain Clusters. Both are made almost exclusively

kinds of melons, and flowers. We harvested olives from 70 organic Arbequina and 25

Clif Family Winery produces Kit’s Killer Cab, Rte. Blanc Sauvignon Blanc, The Climber Red Zinfandel Blend, The Climber Limited Release Red Blend, and The Climber White Sauvignon Blanc.

The key elements to an extraordinary bottle of wine are not that different than those of a good climb – balance, focus, and a connecting of the senses.

growing sustainably

bees in the trees

While it’s true that we run our tractors and farm

The farm has been buzzing since May when we

vehicles on biodiesel, our commitment to sustain-

introduced two new honeybee hives to a field near

ability doesn’t stop at the farm gate. We offset

the orchards. The bees appreciated the wet spring

from tree crops – walnuts, almonds, pistachios,

carbon emissions generated from energy use in the

weather and immediately began frolicking in the

organic Koroneiki trees, and peaches, plums and apples from the orchards. We also

macadamia nuts, cherries, apricots, and maple –

Winery’s office, winemaking, and business travel

clover. All those bees made our trees and crops

started a Community Supported Agriculture (CSA) program and boxed up fresh veggies

and that’s good news for the environment. Tree crops

through our partnership with Native Energy. And in

pretty happy, too, helping to increase pollination

for more than a dozen clients. In a region that has lost much of its agricultural diversity

make more diverse and permanent agriculture pos-

our ongoing efforts to make our packaging systems

of our fruits and veggies. As it happens, bees are

over the past decade, we believe it’s especially important to grow food that nurtures the

sible. With their roots extending far into the soil and

more environmentally friendly, this year we began

an essential part of a healthy food system: Did you

land, protects wildlife, and promotes biodiversity.

their leafy branches extending toward the sky, trees

bottling our Climber wines in Saint-Gobain’s new

know that every third bite of food we eat depends

are continually at work recycling water and nutrients,

ECO Series lightweight glass.

on a honeybee to pollinate it? And while we’re

Kit’s love of animals dates back to her childhood horse, Lucky. On the farm, Gary and Kit keep horses, pygmy goats, heritage turkeys, and four kinds of chickens: Rhode Island Reds, Barred Rocks, Australorps, and Top Hats.

Gary & Kit’s Gourmet Mountain Clusters come in four flavors: Sour Cherry Pistachio, Ginger Macadamia, Maple Walnut, and Tamari Almond.

Gary Erickson, Co-Founder and Co-CEO of Clif Family Winery and Farm

cleaning the air, protecting soils, and providing

thrilled to welcome the new bees, we want to keep

wildlife habitat. Their deep ecological value makes

our resident wild bees happy, too. So this year we

them a powerful part of sustainable farming systems. (Did you know that many fruit trees can produce for decades, and that olive trees produce for centuries?)

We continue to honor local farmers and support the Community Alliance with Family Farmers (CAFF). In 2010, friends and family gathered on the Farm to share great local food and music at our annual benefit for CAFF.

In September we purchased five-and-a-half acres of land planted with cabernet grapes on Howell Mountain, in the heart of the Napa Valley. We’re now making an estate cabernet sauvignon with fruit from our own vines. Our very first 2010 vintage releases in 2013.

planted a special bee garden with plenty of nectar and pollen-rich plants to let them know how much we appreciate their buzz.

deep roots: growing local and organic

going nuts for trees

At Clif Family Winery and Farm, we’re committed to organic, regenerative farming

The Winery sells two combinations of fruits and nuts:

practices. This year we planted a diverse range of crops from Black Seeded Pole Beans

Gary & Kit’s Gourmet Mountain Mix and, new this year,

and Jacob’s Cattle Dry Beans to heirloom tomatoes, Dakota Black popping corn, four

Mountain Clusters. Both are made almost exclusively

kinds of melons, and flowers. We harvested olives from 70 organic Arbequina and 25

Clif Family Winery produces Kit’s Killer Cab, Rte. Blanc Sauvignon Blanc, The Climber Red Zinfandel Blend, The Climber Limited Release Red Blend, and The Climber White Sauvignon Blanc.

The key elements to an extraordinary bottle of wine are not that different than those of a good climb – balance, focus, and a connecting of the senses.

growing sustainably

bees in the trees

While it’s true that we run our tractors and farm

The farm has been buzzing since May when we

vehicles on biodiesel, our commitment to sustain-

introduced two new honeybee hives to a field near

ability doesn’t stop at the farm gate. We offset

the orchards. The bees appreciated the wet spring

from tree crops – walnuts, almonds, pistachios,

carbon emissions generated from energy use in the

weather and immediately began frolicking in the

organic Koroneiki trees, and peaches, plums and apples from the orchards. We also

macadamia nuts, cherries, apricots, and maple –

Winery’s office, winemaking, and business travel

clover. All those bees made our trees and crops

started a Community Supported Agriculture (CSA) program and boxed up fresh veggies

and that’s good news for the environment. Tree crops

through our partnership with Native Energy. And in

pretty happy, too, helping to increase pollination

for more than a dozen clients. In a region that has lost much of its agricultural diversity

make more diverse and permanent agriculture pos-

our ongoing efforts to make our packaging systems

of our fruits and veggies. As it happens, bees are

over the past decade, we believe it’s especially important to grow food that nurtures the

sible. With their roots extending far into the soil and

more environmentally friendly, this year we began

an essential part of a healthy food system: Did you

land, protects wildlife, and promotes biodiversity.

their leafy branches extending toward the sky, trees

bottling our Climber wines in Saint-Gobain’s new

know that every third bite of food we eat depends

are continually at work recycling water and nutrients,

ECO Series lightweight glass.

on a honeybee to pollinate it? And while we’re

Gary & Kit’s Gourmet Mountain Clusters come in four flavors: Sour Cherry Pistachio, Ginger Macadamia, Maple Walnut, and Tamari Almond.

Gary Erickson, Co-Founder and Co-CEO of Clif Family Winery and Farm

cleaning the air, protecting soils, and providing

thrilled to welcome the new bees, we want to keep

wildlife habitat. Their deep ecological value makes

our resident wild bees happy, too. So this year we

them a powerful part of sustainable farming systems. (Did you know that many fruit trees can produce for decades, and that olive trees produce for centuries?)

planted a special bee garden with plenty of nectar and pollen-rich plants to let them know how much we appreciate their buzz.

“Grassroots means that people are working really hard to get something accomplished on a shoestring. It’s the beginning of things, the seed of a company or an idea – starting small, seeing if it works, and then growing it naturally.” – Kit Crawford, President, Clif Bar Family Foundation

Why Seed Matters

We know what a few people with innovative ideas, initiative, and persistence can accomplish – Clif Bar’s roots are grassroots. Grassroots nonprofit groups have unique potential to create lasting solutions to problems in their

The Foundation’s mission is intentionally broad,

momentum for positive change, to promote healthier and more equitable communities, and to conserve and restore our natural resources.

In 2010, the Foundation donated $1.5 million to 150 nonprofits. Among them:

The Watershed Project inspires Bay Area communities to understand, protect, appreciate, (and clean up!) local watersheds.

these organizations are staffed by agricultural

ment of organic seed in order to ensure nutritious

scientists, geneticists, farmers, and policy experts

and productive crops to feed communities around

with decades of experience; they offer a holistic

the world, now and in the future. The initiative’s

approach to protect and improve organic seed.

• Conserve crop genetic diversity

but our grants and programs support four key areas:

• Promote farmers’ roles and rights as seed innovators and stewards

• Organic and sustainable food and agriculture

• Reinvigorate public seed research and education

• Healthy active communities • Natural resource conservation and climate action

The Clif Bar Family Foundation is working to

• Environmental health

Through Seed Matters, we’re working to reverse the alarming trends that threaten seed. Many of us are surprised to learn that we’ve lost 75% of our crop genetic diversity in the last hundred years. The benefits and success of organic food start with seed. Seed Matters works to improve and protect this living resource, and cultivate a sustainable food future. “Without organic seeds,” says Bob

achieve these goals through a coalition of organiza-

Scowcroft, Founding Director of the Organic

tions and companies that advocate for organic seed

communities, and our environment are intimately

Farming Research Foundation, “the full potential of

systems. The Foundation launched the initiative by

linked. By focusing on each of them, we can

our organic future is at risk.”

pledging $500,000 to three exceptional nonprofits:

improve all of them.

Organic Farming Research Foundation, Center for

communities. By supporting the vision and the potential of these organizations, we strive to create

Food Safety, and Organic Seed Alliance. Collectively,

initiative advocates for the protection and improve-

goals are to:

The Clif Bar Family Foundation supports grassroots groups that are big on vision but short on funds.

The Clif Bar Family Foundation’s Seed Matters

We believe that our food, our health, our

Urban Biofilter uses bamboo forests and microorganisms to purify waste and improve quality of life in inner cities.

Grid Alternatives provides renewable energy and energy efficiency services, equipment, and training to communities in need.

The Farmer-Veteran Coalition helps returning veterans find employment, training, and places to heal on America’s farms.

The Breast Cancer Fund identifies – and advocates for the elimination of – the environmental and other preventable causes of the disease. Every year, a BCF mountaineering expedition climbs California’s 14,179-foot Mt. Shasta to raise awareness for breast cancer prevention.

Why Seed Matters

The Foundation’s mission is intentionally broad,

momentum for positive change, to promote healthier and more equitable communities, and to conserve and restore our natural resources.

In 2010, the Foundation donated $1.5 million to 150 nonprofits. Among them:

The Watershed Project inspires Bay Area communities to understand, protect, appreciate, (and clean up!) local watersheds.

these organizations are staffed by agricultural

ment of organic seed in order to ensure nutritious

scientists, geneticists, farmers, and policy experts

and productive crops to feed communities around

with decades of experience; they offer a holistic

the world, now and in the future. The initiative’s

approach to protect and improve organic seed.

• Conserve crop genetic diversity

but our grants and programs support four key areas:

• Promote farmers’ roles and rights as seed innovators and stewards

• Organic and sustainable food and agriculture

• Reinvigorate public seed research and education

• Healthy active communities • Natural resource conservation and climate action

The Clif Bar Family Foundation is working to

• Environmental health

achieve these goals through a coalition of organiza-

Scowcroft, Founding Director of the Organic

tions and companies that advocate for organic seed

communities, and our environment are intimately

Farming Research Foundation, “the full potential of

systems. The Foundation launched the initiative by

linked. By focusing on each of them, we can

our organic future is at risk.”

pledging $500,000 to three exceptional nonprofits:

improve all of them.

Organic Farming Research Foundation, Center for

communities. By supporting the vision and the potential of these organizations, we strive to create

Food Safety, and Organic Seed Alliance. Collectively,

initiative advocates for the protection and improve-

goals are to:

The Clif Bar Family Foundation supports grassroots groups that are big on vision but short on funds.

The Clif Bar Family Foundation’s Seed Matters

We believe that our food, our health, our

Urban Biofilter uses bamboo forests and microorganisms to purify waste and improve quality of life in inner cities.

Grid Alternatives provides renewable energy and energy efficiency services, equipment, and training to communities in need.

The Farmer-Veteran Coalition helps returning veterans find employment, training, and places to heal on America’s farms.

A Tribute to Mary Erickson,

All Aspirations

1922 – 2010

Annual Report 2010