How Food & Energy Efficiency Can Support a Growing Population

By David Croushore The world population is expected to reach 7 billion in the next year, before climbing as high as 10 billion this century.  In the past, population projections like these have often underestimated future population growth.  When considering the world population, it is common to ask whether or not we have enough natural … Continued

Politics, Corporations Interfere with Food Safety

A joint study that the Union of Concerned Scientists and Iowa State University conducted reveals some disturbing trends. Of the 1700 employees at the Food & Drug Administration (FDA) and the United States Department of Agriculture (USDA) who answered the 44-page survey, many state that public officials and business interests too often interfere with the food safety process.

NewSeed Advisors Connects Investors to Sustainable Agriculture

Led by Janine Yorio, a former investment banker at Salomon Brothers, NewSeed Advisors is organizing conferences that will link financiers to those in the agricultural and food production sectors, with the goal to yield both a positive impact on the planet while gaining returns for the investment community.


Sustainability for All: Three Cheers for McDonalds

Often, when we think of sustainable companies and corporate social responsibility we think of Patagonia, Stonyfield, Seventh Generation and the like: companies that have sustainability as part of their DNA and stakeholder engagement as the foundation for company culture. But what about the sustainability efforts of not so green companies? What about the CSR initiatives … Continued

Tuttle's Red Barn, closing after 378 years.

New Hampshire Farm Closes After 378 Years

Eleven generations worked on this land near Dover, NH, but this current generation will be the last. The farm, or “Tuttle’s Red Barn,” which by some accounts is the oldest continually operating farm in the United States, will close.


McDonald’s New Localwashing Campaign

McDonald’s launched a new campaign recently, joining large brands like Starbucks and Barnes & Noble in the battle against actual local enterprises over the locavore (http://www.locavores.com/) market. New billboards in Seattle proclaim that the fries are made from spuds grown in Richland, a farming region about 200 miles from Seattle. But the fine print tells the real story: “Participation and duration may vary.”


Consumers Are Confused on What is Green and Who to Trust

Consumer confusion on what is green and who to trust was the major theme of the market researchers presenting at the Sustainable Brands 2010 conference. The positive news is that, as declared by Suzzane Shelton founder of Shelton Group, going green has “gone mainstream” with 64% of the population now actively looking for green products. … Continued


How Can We Create a True “Food Democracy”?

Oprah Winfrey has dedicated three shows to the sustainable food movement in as many years: there’s no surer sign that sustainable food has captured the public’s imagination.


McDonald’s Opposes Shareholder Proposal for Cage Free Eggs in US

McDonald’s fast food restaurant’s board of directors is recommending shareholders vote down a proposal to require five percent of the company’s eggs come from free-range hens. The change was proposed by the Humane Society of the United States. The McDonald’s board said “the science isn’t there” to support the benefits of cage-free living for chickens, … Continued


Are You Ready for Peak Sushi?

Over dinner a couple years ago, one of the foremost coastal attorneys in the nation ordered poke at a Hawaiian restaurant. “Eat up!” he told me. “Consumable fish will be gone in fifty years.” The National Marine Fisheries Service (NMFS)–an agency housed within the (National Oceanic and Atmospheric Administration (NOAA)–confirmed as much in its sixth … Continued


Could McDonald’s Replace Beef Burgers With Seitan? Would Anyone Notice?

When Friday rolls around, I sometimes like to write harebrained posts postulating some kind of zany idea. So here’s today’s: I ate at an airport McDonald’s the other day for the first time in ages. It was at once delicious and disturbing. I looked at the beef. Was it really beef? I mean, seriously, it … Continued

Nominate A Pioneering, Successful, Green Restaurant!

“Does green really sell,” is the question I am most consistently asked. Amanda’s is one of my favorite answers to this question. It is a restaurant that its founder, Amanda West, defines as “Whole Foods meets In–N-Out Burger.” It is also likely that Amanda’s represents the future of the fast food industry. America is a … Continued

NYC Announces Comprehensive Assessment of Urban Food Systems

“Too often we allow food issues to be pushed to the fringe of public policy,” admitted New York City Council Speaker Christine C. Quinn, in announcing the creation of “FoodWorks New York.” This initiative is the first attempt by the city government to implement a comprehensive assessment of the urban food system. Quinn’s objective? To … Continued

FAO Program Promotes Low-Emission Farming

Not to be too outdone by their COP 15 colleagues grabbing the world’s attention this week in Copenhagen, the United Nations Food and Agriculture Organization moved on a couple of climate change and food security fronts, including the launch of a multi-donor program to support sustainable, low-emission agriculture practices in developing nations. FAO announced that … Continued

McDonald’s Gets Green…In Its Logo

McDonald’s is doing things a little backwards. Usually, how it works is: companies go green, and then change their logo to reflect these new, sustainable practices. But McDonald’s Europe has decided to go ahead and make that logo switch first. An Associated Press article reports that European McDonald’s is exchanging its traditional red color for … Continued