Sir Kensington’s becomes a B-Corp

Sir Kensington’s becomes a B-Corp

Unilever-owned condiments company Sir Kensington’s has been awarded B-Corporation certification

The move means Unilever– owned Sir Kensington’s joins a community of more than 2,000 businesses which meet rigorous standards of social and environmental performance, accountability and transparency.

Peers include Unilever’s Ben & Jerry’s, crowd-funder Kickstarter and clothing brand Patagonia. Sir Kensington’s is the largest condiments company in the world to be awarded B-Corp status.

When Sir Kensington’s was started in 2010, founders Scott Norton and Mark Ramadan set out with two goals in mind: to create the finest natural condiments and to run a company that was in line with their values.

The future of doing good business combines an impact model with a business model, rather than seeing the social benefit as a philanthropic after-thought to make good on the harm done by the business.

Scott Norton, Sir Kensington’s co-founder, making a positive impact, “The future of doing good business combines an impact model with a business model, rather than seeing the social benefit as a philanthropic after-thought to make good on the harm done by the business,” says Scott.

“As our business grows, our impact grows. With scale, we affect more people, grow our voice, source more ingredients, and use more resources. By assessing and certifying as a B-Corp, we can better measure and improve our impact so that all our stakeholders end up better off,” he adds.

Since its launch, the company has consistently increased its positive impact on society, from using certified humane eggs to contributing 1% of its revenue to non-profits and social enterprises that use food to create economic opportunities.

Further areas where its B-Corp status will directly influence business decisions include improving environmentally friendly packaging options and post-use recyclability and developing new products and categories to address societal needs.

Sir Kensington’s innovative ‘Fabanaise’, for example, is a vegan equivalent to mayonnaise which replaces eggs with chickpea water, a commonly discarded and overlooked ingredient.