Nearly one-quarter of global greenhouse gas emissions comes from agriculture and deforestation, but if we continue with business as usual agriculture could become the world’s largest contributor to climate change. That’s because feeding a growing population takes a toll on the earth, including outsized impacts on our soil, water and climate.
Zero waste, carbon neutral and 90% organic by 2025. These are just three of eight commitments that one of European’s leading companies in healthy and sustainable food has revealed in its Integrated Annual Report.
Sodexo Chefs Say Plant Forward and Fermented Foods Will Be on the Menu
GAITHERSBURG, Md., February 1, 2018 /3BL Media/ – Rainbow bagels, unicorn food and milkshakes as big as a person’s head are so yesterday. What will be on plates over the next 12 months? As 2018 arrives, culinary leaders at Sodexo, the leader in Quality of Life Services, have named their food trends for the year. Kevin Cecilio, Sodexo’s senior director, culinary innovations, believes these five trends will be on the table over the next 12 months.
17-year old Sophie Bernstein (pictured, above), recipient of the 2017 Military Child of the Year Award for Innovation, is passionate about sustainable food and social justice. Sophie’s commitment to improving the health of her community one garden at a time also led to her teaching lower-income children how to fish – metaphorically, that is – through gardening and science, technology, engineering and math practices (STEM).
The journey from farm to table has costs at every turn.
In the 2012 documentary The Fruit Hunters, there’s a shot of the produce section of a grocery store. The camera pans across an expanse of fruit-laden tables, all piled several feet high with apples, pears, potatoes, and much, much more. “Abundance,” the narrator intones.
Socially responsible investment themes come to light in a range of industries we touch every day. Agriculture and food is a prime example, and the emergence of GMO labelling is a big part of the conversation.