To fully understand the role of technology in achieving sustainability, we must first acknowledge the role that technology had in providing us the means to stray off the pathway to sustainability in the first place.
Food & Agriculture
On a cold night last January, stakeholders made the trek to Austin, Minnesota, for the annual shareholder meeting of Hormel Foods. Among the issues to be voted on that night was a shareholder proposal asking Hormel to disclose the risks associated with allowing producers to lock breeding pigs in tiny cages called gestation crates.
Driscoll’s understands that it needs water to produce great berries. So, the company is partnering with local farmers and cooperating with policymakers to put water management plans into action.
Five hundred “eco-friendly” food carts are going to hit the streets of New York City, but the picture is a little more complicated than it appears.
The Forests Dialogue launched its first of a series of field dialogues on understanding “deforestation-free” commitments in Riau Province, Indonesia. As stated by Andika Putraditama of World Resources Institute, one of the co-chairs of the meeting: “A big challenge is that key stakeholders on the ground don’t interpret the goal [of deforestation-free] and how to get there in the same way. This dialogue helps us understand issues faced by the people who are implementing and are directly affected by the pledges.”
A new global food scare is under way. While the last one led to the proliferation of industrialized agriculture in developing countries, this time around some prominent multinational corporations are coming to the aid of the world’s 2.5 billion smallholder farmers. These forward-thinking firms are partnering with locals and NGOs to launch market-based initiatives that revitalize smallholder farms and rural communities.
Food waste is one of the most pressing social and environmental justice issues of our time, and innovators and entrepreneurs are jumping in to capture the waste. One catering service in Malmö, Sweden, is taking things beyond dumpster-diving. Rude Food is an all-volunteer, mostly vegan, food waste pop-up kitchen and catering service. Instead of just using leftovers, Rude Food intervenes at the farming, production, wholesale and retail levels to tackle waste across the value chain.
For those of us who are or have indulged in gardening, misshapen fruits and vegetables can be one of the joys of growing your own food. But as a society, something gets lost in translation when we go to the local supermarket or warehouse store: We expect our fruits and vegetables to be uniform in color, size and texture. To that end, the Oakland, California, startup Imperfect Foods is trying to change attitudes toward funny-looking fruits and vegetables while increasing waste diversion.
Ferrero uses 25 percent of the world’s supply of hazelnuts to make 180 million kilograms (397 million pounds) of its Nutella spread each year. Now those hazelnut shells won’t be going to waste every year.
Improper disposal of used cooking oil is harmful to the environment and can cause structural damage. However, certain organizations have stepped up to not only offer a ready and safe disposal service, but also a way to repurpose the oil into a cleaner alternative to fossil fuels.
Panera Bread shares progress on meeting its commitment to remove artificial ingredients from its U.S. Panera Bread and St. Louis Bread Co. menus. The company’s “No No List” is bans more than 150 ingredients, including artificial colors, flavors, sweeteners and preservatives.
Today, TriplePundit and Anheuser-Busch InBev hosted a special Twitter Chat at #ABInBevBetterWorld to discuss AB’s Global Citizenship Report and progress.
On Monday, Tyson Foods announced it will phase out the use of antibiotics in its U.S. broiler chicken flocks, chickens raised for meat, by September 2017. The Natural Resources Defense Council called Tyson’s decision a “tipping point” for removing antibiotics from the nation’s chicken supply chain.