Read the full story in Fast Company.
Chances are, you have no idea what you’re eating–and what you are eating is way worse than you think. The Environmental Working Group’s new food database can help change that.
Read the full story from Ensia.
Recent analyses raise disturbing questions about the health and environmental effects of the stuff that encases our edibles.
Sustainable organizations can become preferred business partners, thanks to the demand for sustainable suppliers. Organizations that integrate sustainability into their operations likely will generate more revenue, retain and potentially create jobs, and reduce the risk of jeopardizing potential business.
Both of us work at the New York State Pollution Prevention Institute, which assists companies in the state with their journey along the sustainability continuum. Through NYSP2I’s “Sustainable Supply Chain” program, manufacturers learn to identify opportunities to become leaders in their industry sector by recognizing their impacts, determining a strategic certification or label to pursue and educating stakeholders on making sustainable purchasing decisions.
NYSP2I has assisted several companies with identifying opportunities to meet customer demands while reducing environmental impacts. Three are discussed here: a food manufacturer; a start-up packaging company; and an established granite countertop manufacturer. Each had an obstacle to overcome in order to gain or retain customers.
Read the full story at Triple Pundit.
It’s Friday afternoon, and you’re bound to be feeling a little thirsty. To help you choose a sustainable sip for tonight’s happy hour, this week we’re rounding up 10 of the most sustainable breweries in the U.S. So, grab a cold one, and rest easy knowing it had little to no impact on our planet.
Read the full story in Grist.
Plastics are everywhere: on the street, in our refrigerators, all over the oceans — you name it. But now they’re hitting us where it really hurts. Authors of a new study published in the latest edition of Food Additives and Contaminants found traces of plastic particles (and other debris … we’ll get to this later) in beer.
This is how the study worked: Researchers lab-tested samples of 24 varieties of German beers, including 10 of the nation’s most popular brands. Through their superpowers of microscopic analysis, the team discovered plastic microfibers in 100 percent of the tested beer samples.
Read the full story at GreenBiz.
This article is the seventh in a 12-part series about the future of U.S. retail for the Forum for the Future-led 2014 Retail Horizons project in partnership with Retail Industry Leaders Association. For more about the project and the toolkit available in October, read the first story.
The future of food is both exciting and precarious. While technological advances promise changes in what and how we eat, the basic inputs required to make food for humans, such as water and fertile soil, have changed very little. Of these, changes in water availability could have the most drastic impact on the types of foods available to tomorrow’s consumer.
In his P2 Impact article for GreenBiz, Justin Lehrer from StopWaste Business Partnership shares how America’s Best Coffee Roasting Company has been brewing a strategy to reduce waste and improve operational efficiency, realizing savings along the way.
Read previous articles from the P2 Impact column here.