An antibiotic apocalypse is upon us due to failures in food product labeling tied to unsustainable farming practices. 3p economic correspondent Bill Roth offers an economic analysis and what to do.
Category: Food & Agriculture
Barcelona’s Reimagine Food gives a new meaning to disruptive technology. If we are what we eat, then this new culinary accelerator is liable to transform not just our food experience, but also the way we live.
The term has come under scrutiny due to a widespread consumer belief that it indicates a healthier product free of artificial ingredients, pesticides, and GMOs.
We have worked so very hard to create ecologically and socially less impactful food. But when we eat more protein than we biologically need, the nitrogen is converted to urea, and we literally piss the sustainability away. We need to continue to focus on supply-side sustainability, but we also need to make sure we eat our food with those sustainability goals in mind.
Dianna Cohen, CEO of Plastic Pollution Coalition, discusses the detrimental environmental impacts of single-use plastic straws.
Our oceans and the people who depend on them are in trouble. According to the United Nations Food and Agriculture Organization, about 70 percent of the world’s fisheries are fully exploited, overexploited or collapsing under the pressure of a $390 billion global seafood market. Yet analysts expect seafood demand to double by 2050, and island and coastal communities around the world depend on seafood for both sustenance and economic health. The Fish 2.0 business competition aims to accelerate solutions to this huge challenge by connecting sustainable fishing and aquaculture ventures with investors who could help them thrive.
In a sign of what the future of food will entail, and what is a huge setback for anti-GMO activists, the FDA decided yesterday that genetically modified salmon is as safe to eat, and is just as nutritious, as any wild or farmed Atlantic salmon.
Taco Bell announced this week that 100 percent of its 6,000 U.S. restaurants will serve only cage-free eggs by December 2016. That would make the company the first fast food chain to makes its eggs completely cage-free, and it will transition to cage-free in just a 12 month time frame. Its eggs will be verified as “American Humane Certified” by the American Humane Association.
The average American family wastes about 25 percent of the food they buy annually. This equates to around $1,500 that is thrown in the trash. Our trash cans eat better than 25 percent of the world’s children. Here are some tips to reduce the flow.
According to Grain, a small NGO that supports small farmers and social equality movements, the financial services giant TIAA-CREF has had a central role in a scheme that has acquired vast amounts of farmland across Brazil—even though the country has strict laws covering foreign investments in farmland.
Forty percent of food goes uneaten in the U.S., a National Resources Defense Council (NRDC) report found. While some of it is thrown away by consumers, some of it is also thrown out by retailers. In-store food losses totaled about 43 billion pounds in 2008, equal to 10 percent of the nation’s total food supply at the retail level.
The FDA, the federal government agency tasked with food inspection but in recent years has avoided much of it thanks to politics, is taking more aggressive action in order to prevent foodborne illnesses in fresh produce that have turned many a benign meal into a public health threat.
It’s been one year since General Mills purchased the beloved organic mac and cheese maker. We check in to see how acquisition is going and what it means for lovers of the Berkeley, Calif kid’s food maker.
The Leuser Ecosystem in Indonesia’s Aceh province is 6.5 million acres of tropical lowland rainforests, mountains and peatlands. It’s also a place where palm oil is sourced, and the palm oil industry is having devastating effects.
Journalist, educator and foodie Simran Sethi spent her life obsessed with food. So, she was surprised to learn that agrobiodiversity loss put many of her favorites at risk. She set out to learn more and chronicled her findings in her new book, “Bread, Wine, Chocolate: The Slow Loss of Foods We Love,” excerpted here.