The global food industry has a critical role to play in achieving multiple Sustainable Development Goals (SDGs). Accordingly, global firms in this industry pursue a wide array of sustainability issues. However, it remains unclear as to how leading firms differ from laggard firms in the industry in terms of their overall approach to sustainability and SDGs. To bridge this gap, we conducted in-depth interviews with sixteen experts comprising representatives of global firms, non-government organizations (NGOs), and researchers and academics. First, we identified five sustainability performance criteria-engagement with multi-stakeholder groups (MSGs), measurement of sustainability outcomes, resource commitment by top management, integration of sustainability programs with traditional management systems, and a robust process for the identification of specific sustainability issues or SDGs. Then, we found that leaders and laggards are markedly different in their approaches to pursue these performance criteria.Sustainability 2019, 11, 5072 2 of 14 and fertilizers [16,17], genetically modified crops [18], water usage and recycling [19], questionable marketing practices [20,21], monopolistic practices [22,23], poor corporate governance [13,24], bad working conditions [25], land use change [26], and small farm exclusion [27].Such wide-ranging and profound sustainability issues have made food industry a center of scholarly attention, and several studies have analyzed how individual firms in this industry engage with sustainability issues. These studies provide rich insights into firms sustainability strategies [28], their approaches to assess sustainability impacts [29], and the tools they use to communicate their sustainability actions to stakeholders [30]. This literature also acknowledges that many food firms struggle to develop and implement effective sustainability strategies [28], with only a few firms leading sustainability practices and many others lagging far behind. In this research, we seek to characterize and discern these two groups of firms-sustainability leaders and laggards in the food industry-to better understand how leaders can push progress and how laggards can catch up to ultimately ratchet up sustainability standards in the food industry.