Another Challenge for Chipotle

Just as Chipotle hired outside food-safety consultants to help improve its food safety, it should turn to outside experts to address this lingering issue, says the CEO of American Humane Association.

Obesity and Malnutriton: Food Company Efforts Ranked

Global food purveyors provide for our health and well-being. But all too often the products they sell and the marketing that goes along with them contribute to malnutrition and obesity rather than nourishing our bodies. Read on to see how your favorite conglomerate fares.

New Ben & Jerry’s Flavor Nods to Presidential Pick

If you are going to pick a consumer product to symbolize the social message of your presidential campaign, you can’t go wrong with ice cream. And if Bernie Sanders should win the Democratic candidacy, Ben & Jerry’s will have the flavor picked out for the party.

Campbell’s Comes Out in Support of Federal GMO Labeling

Campbell Soup Co. announced that it will now support federal legislation that establishes a standard for GMO labeling. Perhaps even more importantly, Campbell’s says it will withdraw from all organizations that oppose such labeling measures.

Bouqs Wants You to Send Flowers from Farm to Table

Bouqs, based in Venice, California, promises to send flowers directly from farms in South America. The easy pricing and farm-to-table business model could disrupt the flower industry.

SPECIAL SERIES: The Problem with Food Waste

Preservatives: The Good, the Bad and the Essential

Preservatives: We love to complain about them, but can we really do without their life-saving properties? Our ancestors didn’t think so. New technology, however, is making it easier to reduce the substances like salt, sugar and artificial ingredients that have truly allowed for a global marketplace.

Turning (Less) Water into Wine

In 2014, a small winery in the central coast of California experienced a dramatic reduction in the flow of its groundwater wells, severely limiting the amount of water available for production, and threatening the viability of the entire operation. Here’s how it turned water risk into water efficiency.