McDonald’s Chicken McNuggets Score a Natural Makeover

Considering that the current recipe for McNuggets has over 30 ingredients, the fact McDonald’s has taken so long to change the recipe makes one wonder if the company’s product-development team is a few French fries short of a Happy Meal.

Weight-Loss Secrets From ‘I Love Lucy’

What does the pioneering ’50s sitcom have to do with weight loss — or sustainability, for that matter? It turns out that Lucy, Ethel, Fred and Ricky had a secret sauce: team power.

People, Profits and Pounds in the American Candy Market

From a health and sustainability perspective, the problem isn’t with having a sweet treat now and then. It’s with the artificial ingredients found in most mass-produced candy and the quantity that people are eating.

The Global Effort to Make Beef More Sustainable

Oft maligned for its hefty environmental impact, the beef industry is finally taking notice of the shifting marketplace. Companies across the value chain formed a coalition, the Global Roundtable for Sustainable Beef, to improve sustainability — but many advocates aren’t buying it. To learn more about the organization’s aims and the future of the beef industry, 3p spoke with its new executive director, Ruaraidh Petre.

Organic Meat and Eggs Could Soon Be Even Better

Did you know that current organic standards include few protections for animals? The USDA just released new standards for organic livestock that could change that. But the proposed changes will take years to implement.

Consumer Pressure is Driving the Cage-Free Egg Trend

This month, two more companies — Walmart and Darden Restaurants — announced plans to make their egg supply chains cage-free. The announcements are indicative of a trend among companies away from battery cages. And consumer pressure is driving the shift, experts told 3p.

Mars To Distinguish ‘Everyday’ and ‘Occasional’ Foods

Privately-owned food giant Mars is raising the bar with a bold, yet potentially slippery, new approach toward food labeling. What stands out most is the company’s drive to label “everyday” versus “occasional” foods.

Twitter Chat Recap: #YumCSR w/ Yum! Brands

Today, TriplePundit and the experts at Yum! Brands came together to discuss how one of the world’s largest restaurant companies is celebrating its successes, while continuously working to elevate enterprise-wide sustainability efforts. Click to read the full synopsis.

TaDah Foods Promotes Eating Good and Doing Good

Five years ago, the company’s founder, John Sorial, set out to create super inventive, high-quality, insanely delicious East Mediterranean cuisine with a purpose. He has since built a thriving social enterprise which promotes eating good, doing good and changing the world.