Up to 1/3 of global greenhouse gas emissions stems from the food system, an estimated 80% of which comes from agriculture.
A similar story plays out across our General Mills value chain: 50% of our greenhouse gas footprint comes from agriculture. As a food company, our biggest opportunity for positive impact lies at the farm level of our supply chain.
Our commitment to advance regenerative agriculture on 1 million acres by 2030 builds on decades of work by employees past and present to prioritize the people and places growing our ingredients.
This article series is sponsored by General Mills and produced by the TriplePundit editorial team.
In cases of widespread foodborne illness, like last year’s E. coli outbreak linked to romaine lettuce, the next step is to determine where along the food supply chain the contamination occurred. That’s where food traceability—the ability to trace a product through every step in the supply chain, from point of origin to final retail location—comes into play.
Even if you haven’t heard of perchlorate, chances are that you probably have eaten it. Perchlorate is a chemical used in plastic packaging and food handling equipment for dry food like cereal, flour, and spices to reduce the buildup of static charges.
It’s been nearly 25 years since the Food and Drug Administration (FDA) mandated that all food and beverage packaging carry the Nutrition Facts panel. These labels, now found on over 700,000 products, provide the consumer with information like serving sizes, calories per serving, ingredients and nutritional content.
by Kevin O'Donnell, Director of Global Sustainability Sourcing & Operations at General Mills
To produce enough food to feed an increasingly hungry world, we must take care of the people who are raising the crops as well as the land, water and air needed for them to thrive. As a global food company that relies on ingredients from around the world, we pay careful attention to the impact of agriculture on our environment and the ability of farmers to be successful.
There’s no time better than after a holiday of feasting to remember where we get our food. Ultimately, most of our complex recipes begin with the simple seed. This week on Sea Change Radio, we speak to author and environmental journalist Mark Schapiro to discuss the current state of agribusiness and his book Seeds of Resistance.
New tool provides guidance and resources for assessing and disclosing emissions from agricultural production
The vast majority of greenhouse gas emissions from food companies come from agricultural production, yet few companies assess and disclose these emissions, let alone set targets to reduce them. Today, Ceres released a new tool to improve disclosure and mitigation of supply chain emissions in the food sector, known as Scope 3 emissions, which are a significant contributor to global climate change.
by Brooke Barton, Senior Director, Water and Food, Ceres
Hurricane Florence is only the latest environmental, financial and reputational calamity to hit the nation’s vast livestock industry this year.
Even before last month’s torrential rains caused widespread losses and flooding in hog waste lagoons across North Carolina, meat producers had come under growing pressure due to extensive pollution from their sprawling factory farms, which confine thousands of hogs and chickens in tightly packed facilities.