This category is climate change in relation to sustainability and CSR and how these segments effect one another. This includes how climate change has started to cause a wide range of physical effects with serious implications for investors and businesses, and how the business sector discloses climate risks and manage them.

fish farming cages

Farmed Fish Production Overtakes Beef

A major milestone was reached in 2011: for the first time, world farmed fish production topped world beef production. The gap widened last year as fish farming, or aquaculture, reached a record 66 million tons, compared to beef production of 63 million tons. And, according to an Earth Policy Institute report, 2013 might be the first year that people consume more fish raised on farms than wild-caught fish.

Arkansas Tar Sands Oil Spill_NWFblogs

Justice Dept., Arkansas Take on ExxonMobil over Pegasus Pipeline Spill

The U.S. Department of Justice, along with Arkansas, filed a joint lawsuit that could give ExxonMobil a slight slap on the wrist for the March pipeline spill of about 5,000 barrels of heavy Canadian crude oil in the Mayflower residential neighborhood.

Richard Branson and Jochen Zeitz launch B Team

Sir Richard Branson’s Plan B For Sustainable Business

Sir Richard Branson and Jochen Zeitz have partnered with Unilever and other key stakeholders to launch The B Team’s Plan B agenda for sustainable business, but companies like TransCanada and Exxon present enormous obstacles to the Plan B mission.

Elote Restaurant

Libby Auld: Pioneering the Meaningful Restaurant

Libby Auld, owner of Elote and The Vault restaurants in Tulsa, Oklahoma, is an example of a new generation of restaurants emerging across the U.S. These restauranteurs grow revenues by developing a meaningful connection with customers based on affordability, authenticity and purpose.

White Banks, Executive Chef for FIVE at the Hotel Shattuck Plaza

Enterprise-Scale Strategies for Growing Sustainable Restaurant Revenues

Hotel Shattuck Plaza is located in Berkeley, California, and it offers its guests and visitors a restaurant experience serving fresh, local and tasty food. Its restaurant, FIVE, has a goal, says Executive Chef Banks White, to “nourish the community.” The Hotel Shattuck Plaza and FIVE provide a template for how to construct an enterprise-scale strategy built upon sustainable best practices.


Sustaining Our Oceans for Future Economic Growth

Many multi-national organizations and influential policy makers are shifting their focus toward the world’s oceans, recognizing that our oceans provide invaluable resources for the growth and health of both developed and developing nations. Any threats to this “economic engine” will have a detrimental impact on many nations.