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.
Food & Agriculture
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.
Cañon City, Colorado, has a massive six-prison work complex where 4,000 prisoners do a wide variety of jobs. They even farm organic tilapia that you may have eaten. Is it fair to only pay prisoners $1.50 an hour when they earn the prison $63 million per year?
When the glaciers receded from Maine after the last ice age, blueberries were one of the first plants to populate the landscape. Wild blueberries can grow in highly acidic soils, where few other crops flourish. Native Americans started burning the fields, to discourage weed growth, giving the blueberries full sun and have been harvesting them for … Continued
A U.S. District Court recently struck down Idaho’s ag-gag law, ruling it is unconstitutional. The court held that the law violates first and 14th amendments of the U.S. Constitution. The decision marks the first time a court has ruled that an ag-gag law is unconstitutional.
What will be the next public Benefit Corporation or B Corp? This spring Etsy went from private B Corporation to public. Now there’s talk of global consumer packaged goods giant Unilever taking the plunge. Whichever firm it is will benefit from the experience of Plum Organics, a B Corporation purchased last year by Campbell Soup Co.
Whether you approve of or criticize the FDA’s approach to food regulation, there’s no way of going around meeting their guidelines if you are a food producer. The FDA is in charge of regulating about 80 percent of food products and food packaging labels on the US market, so if you are a food producer, you better familiarize yourself with the agency’s requirements for proper food labeling.
Coho salmon are making a comeback in Northern California, but if salmon species such as the Coho have a fighting chance of surviving in the Golden State, then the efforts of companies such as the Mendocino Redwood Company are important.
Robin Ganzert, president and CEO of American Humane Association, counters a recent piece on TriplePundit detailing animal abuse on an AHA-certified farm and the challenges that come with monitoring animal welfare.
While Clif Bar continues to thrive under CEO Kevin Cleary, co-founders Kit and Gary were ready for a new challenge: food and wine. The Clif Family Winery and Farm was founded in 2004 and has flourished in recent years, in line with Gary and Kit’s departure from the day-to-day at Clif Bar. The three-acre farm grows a variety of heirloom veggies including tomatoes, corn and peppers that are used to stock their popular Bruschetteria food truck, which is often found stationed outside their tasting room, Velo Vino.