What will it take to build a thriving social enterprise sector that can lead the way to the next economy? Don Shaffer, president and CEO of RSF Social Finance, suggests a new, bold funding model.
Food & Agriculture
The seafood industry has one of the most complicated supply chains in the world, often with five to seven companies involved from catch to plate, each keeping records on paper in far-flung locations. In these murky waters a new wave of entrepreneurs sees opportunities to make the seafood industry more transparent to consumers, businesses and governments striving for sustainability.
Ben & Jerry’s is making a “major, multi-year commitment” to the movements for voting rights and racial equality, said Chris Miller, who manages the company’s activism programs.
SPECIAL SERIES: The Problem with Food Waste
The Natural Resources Defense Counsel shocked the nation in 2012 when it released its report, ‘Wasted: How America is Losing Up to 40 Percent of its Food from Farm to Fork to Landfill.’ How could we actually waste such a large amount of food, and have so little national awareness of the issue? Three years later, TriplePundit spoke with Dana Gunders, the author of the report, to find out what has changed.
Food companies are feeling the pinch from worsening droughts in the U.S. Southwest, Australia and beyond. Firms like Cargill and Unilever reported drought-related losses over the past fiscal year. Yes, water risk is a pressing issue — and investors are demanding to know more about how food companies plan to tackle it. Now, six brands are stepping up to the plate.
Small organic farms are becoming tech-savvy. These tools and innovations could be the difference between feast and famine as the global population grows.
What’s in my SpaghettiOs? Should I assume there’s no dog in my hot dog? We all want to know what’s buried in the food we eat. We also want to know about the welfare of any animals involved in the process. Sadly, food companies haven’t always been transparent, but Campbell Soup and Smithfield are plodding along toward the goal of complete transparency. Here are some of their recent initiatives and stances.
If you ever want to one-up someone in a conversation about corporate social responsibility, all you have to do is toss in the words “Unilever” or “Paul Polman,” and it’s over. But you know what would even be an even bigger win? Becoming a company like Unilever or a CEO like Polman. So, I interviewed the CEO of everyone’s favorite Unilever brand, Ben & Jerry’s. Part man, part dessert god, Jostein Solheim shares how to integrate social good into your business model, measure impact and recruit more brand fans.
Pets outnumber people in many countries. Despite our own increasing carbon footprint, the paws, wings and claws of our house animals also contribute to the matter. In a perfect world, how can we project a sustainable future for the pet industry?
Never before has eating your veggies looked so good. Actress, vegan chef and eco-lifestylist, Leslie Durso, refuses to compromise style for sustainability. America’s “Veggie Dreamgirl” shares her farm-to-stylish-table recipes, warmhearted sensibilities, and passion for fresh whole foods daily via her website and live appearances on the Food Network, the Discovery Channel, CNN and more. But establishing herself a leading foodpreneur, healthy living educator and eco-lifestylist is not without its challenges.
Israel has given us technological breakthroughs like the PillCam, MobilEye and the USB flash drive. But the latest news out of a small northern town near the Palestinian West Bank has garnered almost as much global attention: A shopkeeper with a talent for making great Israeli cuisine has found a way to bring common dialogue back to the table. He is offering deep discounts to any Arab and Jewish patrons who are willing to break bread together. And it isn’t just the consumers who are benefiting from the connection: His bottom line is as well.
TriplePundit chatted w sustainable seafood pioneers Whole Foods & Seafood Nutrition Partnership about how to help everyone eat more, better, healthier fish.
SPECIAL SERIES: The Problem with Food Waste
It’s a never-ending cycle: An over-plentiful food production that exists to satiate our needs and preferences — and which, in its abundance, also feeds landfills instead of families in economic need … all the while creating increasing fuel for climate change. We speak with Mathy Stanislaus of the EPA to get the straight skinny on this burgeoning problem and what the U.S. government, businesses and consumers are doing to help break the cycle.
Food recalls are still highly prevalent in America, causing many consumers to be hospitalized. In severe cases, some even lose their lives to foodborne illnesses as a result. Here are some key methods to help food production companies provide safer products for their consumers.