Food & Agriculture
Our world is full of single-use plastic, meant to be used once and thrown away. And though some of it — depending on the type of plastic — could potentially be recycled or downcycled, the truth is that the majority of it becomes instant garbage, and much of it is winds up fouling our oceans and environment.
For those die-hard foodies who couldn’t dream of traveling without hitting up all the locally-esteemed eateries, this week we pulled together a travel guide featuring sustainable restaurants from all over the world. Bon appétit!
The Maggi brand is big business for Nestle, especially in India, where it is considered the go-to, inexpensive staple for many households. But the world’s biggest food manufacturer is in trouble with the government of India, which launched a suit for $100 million against Nestle for excessive lead levels in popular packaged noodles. Many of Maggi’s loyal consumers, however, could care less about the battle — they just want their noodles on the shelves.
Craft breweries offer a sustainable alternative to Big Brewing. The craft brew industry is thriving, but the big boys are fighting back. Here’s a look at America’s exciting craft brew movement as it stands, and how small brewers contribute to local economies.
Rainforest Action Network (RAN) is calling out 20 laggards that are, by refusing to enact strong palm oil procurement policies, allowing for social and environmental violations to spread on the other side of the world.
Using the wrong picture to go with an ad concerning wild salmon habitat restoration shouldn’t be that big of a deal, right? If you are Canadian Prime Minister Stephen Harper, who is in the midst of an election campaign, it is a big deal. Let’s just say Harper’s environmental record is less than stellar.
It’s tough running a globally-sourced retail corporation these days, especially when you rely on a gray market for your merchandise, as Costco already found out. Now it faces a class-action suit that alleges it has been selling prawns harvested by slave labor in Thailand. But the real victims likely don’t know anything about the suit, as they aren’t named as plaintiffs.
More than 60 North American and European investors, managing $2.6 trillion in collective assets, sent letters to 15 food and beverage companies, calling on them to manage water risk. Big-name companies that received letters this month include Archer Daniels Midland Co., Dean Foods, Dr. Pepper Snapple Group, Monster Beverage and Kraft Heinz Co.
The story on the relationship between Unilever and Ben & Jerry’s that ran in Thursday’s New York Times isn’t really hard news. It’s the Mister Softee version of what really happened.
For decades, sushi fanatics could relax in knowing their carp was mercury-free and fresh. Now, the “fruits of the sea” are not what they appear.
With seafood stocks rapidly declining in many sectors of the industry, the push is on to find ways to improve sustainable fishing methods and make it easier for consumers to purchase wisely. Offering a potential solution, the Marine Stewardship Council’s new sustainability monitor is primed, tested and ready for industry stakeholders’ critical input.
Today, TriplePundit and Diplomatic Courier hosted Mars, Inc., IBM Research, The World Food Prize and National Geographic Magazine for a special Twitter Chat about the intersection of food and sustainability – at #FutureOfFood. Special thanks to Mars, Incorporated for sponsoring the conversation!
To hear some farmers tell it, the farm-to-table concept doesn’t work. There’s too much opportunity for restaurants to build on hype, and too little assurance the consumer is getting what is paid for. But one popular farm-to-table program is defying that statement, proving that farm-to-table partnerships can not only inspire consumers to come to the table, but sink valuable dollars into regional businesses as well.
The folks at the Conservation Fund’s Freshwater Institute, nestled in the mountains of West Virginia, know sustainable seafood. They’ve been raising delicious and nutritious trout and salmon there for over 20 years. And they’ve been doing it in a manner that’s about as sustainable as you can get, other than catching it in the wild, something that’s become increasingly rare and expensive. RP Siegel takes a drive down to see what they are up to.