Food Politics CSR News

Driving Trust and Confidence for Food Safety Through Our Vast Ecosystem

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The pandemic has inevitably changed many things for many of us, but our focus remains clear. We all stand united for safe food for consumers everywhere. In this month's 'Race to the Top' news update from the Global Food Safety Initiative, GFSI Director Erica Sheward reports, "I'm delighted to say that as the year comes to an end, we are in a brilliant place to press forward with all four features of the first phase of the 'Race to the Top'. And the second phase is already taking shape!" 

From the Ground Up: How Soil Health Practices Can Help Farmers and the Planet


This year, we celebrate World Soil Day amidst a global pandemic that’s testing the resilience of communities around the world. On top of that, we have all witnessed firsthand the impacts of climate change and biodiversity loss, underscoring the importance of healthy ecosystems in transforming food systems.

Everyone Deserves Access to Healthy Food. So Why Is So Much of It Going to Waste?

By: Sharon Bligh, Director, Healthier Lives, The Consumer Goods Forum & Ignacio Gavilan, Director, Environmental Sustainability

At our recent Sustainable Retail Summit, the topics of food systems and healthy diets converged quite frequently, with many panellists pointing out where and how these two concepts overlap. Before this year’s SRS, we already knew that our global food systems are in serious need of repair.

4 Ways GFSI is Driving a 'Race to the Top' for Food Safety

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Welcome to the first ‘Race to the Top’ news update from GFSI Director Erica Sheward! #gfsiR2T

At the 2020 GFSI Conference in Seattle, the Global Food Safety Initiative launched this conceptual framework, designed to drive improvement in every area of the GFSI ecosystem.

What are the four features and what progress has been made? What is GFSI’s collaborative approach and how can you get involved?

Watch this video update to find out, and stay tuned for further updates from GFSI!

MycoTechnology Featured in Food Engineering As 2020 Sustainable Plant of the Year


Earlier this year, Food Engineering announced MycoTechnology as 2020 Sustainable Plant of the Year. The facility is featured on the cover of the magazine’s November 2020 issue.

2020 Sustainable Plant of the Year

How to Reduce Restaurant Takeout Waste


Shortly before the pandemic hit, the World Wildlife Federation projected a 40% increase in plastic pollution over the next decade.1 The COVID-driven surge in takeout has made consumers and restaurants become more dependent on single-use plastic bags, containers and utensils due to health concerns prompted by the pandemic. As we continue to understand the impacts of plastic on the health of our planet, it is increasingly clear that we need to quickly move away from single-use plastics.

Sustainability is still part of sustaining the restaurant industry

Cox Assumes Majority Ownership of BrightFarms

BrightFarms Secures $100 Million Series E Round of Funding to Expand High-Tech Indoor Farming Across the U.S.
Press Release

IRVINGTON, N.Y., Oct. 28, 2020 /3BL Media/ – BrightFarms, a leading next-generation indoor farming company supplying U.S. grocery retailers with packaged salad greens, has secured more than $100 million in debt and new equity capital to support robust expansion plans. The Series E round of funding was led by Cox Enterprises, which now owns a majority stake in the company, and includes a follow-on investment from growth equity firm Catalyst Investors.

Global Agricultural Productivity Report Sponsored in Part by Mosaic

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Mosaic is proud to support the Global Agricultural Productivity report, which promotes increasing productivity sustainably for a food secure world.

About the Global Agricultural Productivity Initiative at Virgina Tech

The Global Agricultural Productivity Report® (GAP Report®) is produced by Virginia Tech, a leading U.S. land-grant university in Blacksburg, Virginia.

A Closer Look: Yum! Brands' Plant-Based Food Journey


Motivated by a combination of environmental sustainability and diversity in diet, consumers are driving changes to food patterns across the world. All it takes is a glance at restaurant menus or the refrigerated sections of grocery stores to see that plant-based food is likely more than a passing trend.


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