Food & Agriculture
The environmental impact of food production in terms of contribution to climate change is well documented. Fertilizer use, soil degradation, and transportation from far flung farms to the table are all sources of greenhouse gas emissions. However, food production also has a steep water footprint. The water footprint is an environmental yardstick that measures how … Continued
Even a casual flick through news articles concerning food brings to light many different problems associated with a basic commodity that everybody takes for granted. Recently Time Inc announced the top 10 startups in NYC and topping list is Foodspotting, a website that lets foodies know the perfect dish and tells them where it’s served, based on … Continued
The bluefin tuna is one of the world’s most endangered fish. Weighing up to 1000 pounds, the fish are majestic, sport incredible torpedo shaped bodies, and socialize in enormous schools–which also makes them vulnerable to large-scale fishing operations.
Farmville, the widely used Facebook game, is moving players’ hands off the computer keyboard and into some real, non-virtual dirt this summer. On June 13, Farmville’s top winning competitors will have the opportunity to travel to Farmville, VA and plant a real fruit orchard. The creation of this new orchard is to acknowledge the branded … Continued
Corporate Accountability International (CAI) presented a proposal at McDonald’s Corp shareholder meeting yesterday that asked for a report on the links between fast food and childhood obesity. CAI worked with the Sisters of St. Francis of Philadelphia on putting together the proposal. The proposal was defeated, as were proposals by The Humane Society of the U.S. and … Continued
This post is part of a blogging series by economics students at the Presidio Graduate School’s MBA program. You can follow along here. By Inna Volynskaya Being a responsible beer geek, you opt for a Berkeley-brewed Bison or one of those super green Oregon breweries to quench your thirst. Or maybe you unknowingly bought something … Continued
This post is part of a blogging series by economics students at the Presidio Graduate School’s MBA program. You can follow along here. By: Julien Gervreau Entropy is defined as a measure of the unavailable energy in a thermodynamic system and it is grouped into two categories: unavailable, or bound energy, and available, or free … Continued
It’s that time of the year for planting seeds! And while you can find your cukes, tomatoes and beans at your local nursery or hardware store, it’s a little more difficult to find heirloom varieties. Step into The Living Seed Company, a small California business that offers high-quality seeds that grow to be flavorful and … Continued
This week Anheuser-Busch InBev (AB InBev) released its 2010 Global Citizenship Report. The report is timely, considering the greater attention businesses devote to water, a resource that is most critical for AB InBev’s long-term success.
Ari Partovi envisions a future where superstore employees grow food in greenhouses on roofs, cattle move from feedlots to carbon sequestration grass pastures, and farmers gingerly adjust the soil chemistry within the land in which their crops grow via a smartphone.
Morgan Spurlock’s POM Wonderful Presents: The Greatest Movie Ever Sold is a film about product placement, funded by product placement. Hence the title. This meta documentary follows Spurlock as he woos advertisers to support his project. It took him nine months to secure the first sponsor – Ban Deodorant – and the reported budget is $1.5M but … Continued
This post is part of a series on sustainability in the health and wellness industry, curated by Becky Eisen, Dana Ledyard, Izabel Loinaz. Follow along with the series here. Joining good food with sustainability is one organization’s recipe for saving America’s food traditions. By Aaron Kagan Slow Food International reminds us it is possible to … Continued
By Michael Passoff, Senior Strategist, As You Sow You may have read that nanoparticles are used in literally hundreds of products on supermarket shelves. This new technology is reported to be prevalent in U.S. food applications, including nutritional additives, stronger flavorings and colorings, and antibacterial agents for food packaging and kitchenware. Meanwhile, the scientific community … Continued
One decade ago Clif Bar & Company made a commitment to be sustainable and today has proven to continuously raise the bar for fellow entrepreneurs on what it means to be a sustainable business. From the outside, it appears as though Gary Erickson and Kit Crawford, Clif Bar’s co-CEOs, and their innovative staff have thought … Continued