food

Nonprofit Launches First-of-Its-Kind Database of Studies Documenting Harm from GMOs

Press Release

UNIONVILLE, Conn., October 21, 2020 /3BL Media/ — GMO Free USA dba Toxin Free USA, a national 501(c)(3), has launched GMOResearch.org, the first-of-its-kind searchable science database of studies and reports on the safety and effects of Genetically Modified Organisms (GMOs) and associated agrichemicals.

Investors & Companies Use Climate Playbook to Scale Action on Water

Roughly half the industries in our economy face significant water risks.
Article

by Kirsten James, Director of Water at Ceres 

Our research shows that roughly half the industries in our economy face significant water risks. That’s the startling insight we uncovered when we analyzed the sectors represented in the four main U.S. stock indices. These risks, including dwindling water sources, pollution, climate change and increasing competition, affect industries across the board, from agriculture to utilities, apparel to oil and gas.

Why Patagonia is Getting into Food?

Blog

By Yvon Chouinard, founder, Patagonia 

What’s an outdoor clothing company doing selling food? A similar question was asked of me in 1968, when we were blacksmithing new tools for mountain climbing, and suddenly started selling shorts, shirts and pants. Skepticism seems to rise whenever a company refuses to “stay in its lane,” but as an entrepreneur, I see business opportunities everywhere. As a lover of the outdoors, I see a way to save our home planet and its creatures—including us—from the destructive habits we’ve invented for ourselves. 

Whoa Nellie Farm - Making Regenerative Agriculture Work for All

Newsletter

by Woody Tasch, founder, Slow Money 

Just as I was about to head from the kitchen to the office to write an article about Slow Money for this issue of the GreenMoney Journal, a story appeared on CNN about Whoa Nellie Farm in Acme, Pennsylvania. I had no choice but to start here.

Continuing to Deliver Nutrition to School Children During COVID-19

Article

The closure of schools around the world due to COVID-19 risks having a major impact on the health and nutrition of school children.

Feeding Ourselves Thirsty: Tracking Food Company Progress Toward a Water-Smart Future

Multimedia with summary

For food companies, water management is a business imperative like never before. And as risks of water scarcity and pollution steadily increase, corporate leaders must evaluate the most effective ways to water-proof their business. Feeding Ourselves Thirsty provides investors with guidance and relevant data for evaluating the water risk management of 40 major companies in the Agricultural Products, Beverage, Meat, and Packaged Food industries.

Strength That Can’t Be Shaken

Article

An unbreakable spirit drives Walgreens team members in Puerto Rico to help after earthquakes deal the island another setback.

It was the morning after Dia de los Reyes, a yearly observation of the Christian epiphany that brings joyful celebration to the streets of Puerto Rico. But Libni Cardona didn’t have time to reflect on the festivities of the night before; she had awoken to the news that her beloved island had once again been attacked by Mother Nature.

Kroger to Expand Fair Trade Certified Products in 2020

"Food for Good" among Kroger's top 5 food trend predictions
Press Release

CINCINNATI, February 11, 2020 /3BL Media/ - Kroger, America's favorite grocer, announced today its top food trend predictions for 2020, insightfully curated by its culinary experiences team and Our Brands product developers, chefs and innovators.

Gigi Berardi: Eating Well, Eating Wisely

Multimedia with summary

For many, along with all that good cheer, the holidays bring a bunch of food-related conundrums: what to bring to the pot luck, what to eat and not eat at the company party, what gifts to buy for our culinary-focused friends and family, and how to be ecologically responsible without compromising taste. This week on Sea Change Radio, we speak with a food expert who can help solve these holiday food puzzlers. Gigi Berardi is a professor of food studies and geography at Western Washington University. Her new book, FoodWISE lays out ways to make better decisions about what we eat.

Turning Cafeterias Into Classrooms to Fight Food Waste

By Pete Pearson, Senior Director, Food Loss and Waste, World Wildlife Fund
Blog

Every school day when the end-of-lunch bell rings and students return to class, a little something often gets left behind: the remains of their lunch. Maybe their tray was over-filled, maybe they weren’t hungry yet for lunch, maybe they didn’t have enough time to finish everything. Some of what’s left on their tray might be inedible scraps, like a banana peel, but likely some portion of it is still edible food. Whatever the reason, this food ends up in the trash – to the tune of as much as 530,000 tons each school year in the U.S. alone.

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