Read the full story at Pro Food World.
Frito-Lay and Quaker have opened a Greenhouse Learning Center that will field test, measure, and analyze compostable packaging with the goal accelerating the rate of innovation. The R&D packaging team will use the center to test the biodegradation properties of compostable packages in different environments to validate lab results through simultaneous, real-time experiments as packaging formulations are improved.
Read the full story at Pro Food World.
Drones are being employed in tequila farming to accumulate data on agave plants to make better farming decisions and reduce water and fertilizer use, while cutting carbon emissions.
Read the full story from FoodBev.
Mars Incorporated has completed a $2.5 billion bond offering as part of its efforts to tackle global environmental issues.
The bond offering consists of a new $500 million sustainability bond that will fund projects for its ‘Sustainable in a Generation Plan’ (SiGP).
Read the full story at Food Dive.
While the term “regenerative agriculture” has become a central tenet of Big Food’s goal to lower its carbon footprint, to some critics, it lacks a universal definition that has opened it up to skepticism.
But General Mills says its use of the term is less about setting hard and fast rules and more about listening to the farmers who are familiar with their land.
The cereal and snacks giant — which in 2020 set a goal to reduce its greenhouse gas emissions 30% by 2030 — launched its annual sustainability report this week where it called regenerative agriculture the “most promising solution to reach our climate goals.” The term is defined by General Mills as a farming approach that captures atmospheric carbon in order to sequester it.
Read the full story at Glam.
There is a lot more food waste than you might think: A 2011 report for the Food and Agriculture Organization of the United Nations (FAO) stated that approximately one-third, or around 1.3 billion tonnes, of food production worldwide ends up as waste. Brands that upcycle food waste help to decrease the carbon footprint and land and water usage associated with the growth, harvest, manufacture, and shipping of agricultural ingredients. We’ve found 12 skincare brands that use upcycled food waste ingredients and will fit into your sustainable beauty practice, alongside those refillable beauty products.
Read the full story at Environment + Energy Leader.
The Pollinator Partnership is expanding its bee certification program by adding a third-party verification option designed to encourage farmers and growers to create safe habitats for bees and other essential pollinators, which will improve sustainable and regenerative agriculture.
The program is being offered in collaboration with Where Food Comes From. Silk Canada, a product from Danone, and KIND Snacks have taken a step toward sustainable almond production by beta-testing a portion of their almond volume under the Bee Friendly Farming Certified third-party verified program. Two almond suppliers in California – Harris Woolf Almonds and Treehouse Almonds – are also participating in the beta test of the program.
Read the full story at IDTechEx.
It is no secret that modern, highly industrialized approaches to food production strains the environment. Today, food production represents approximately 20% of global greenhouse gas emissions. In addition, food production is associated with other negative impacts, including high water demand, severe soil degradation, eutrophication, and more. As a result, it is becoming increasingly important for sustainable solutions to be developed for food systems. Fortunately, emerging technologies offer promising possibilities for sustainable food production. In this article, IDTechEx will examine three of these technologies and explore their potential to make food production more sustainable.
Read the full story from FoodIngredientsFirst.
As the F&B industry faces unprecedented climate change challenges and consumer desires shift toward clean label products, producers and manufacturers are looking toward sustainable alternatives for their traditional ingredients. The urgent need for environmentally sound ingredients is driving a wave of innovation and change across the industry.
FoodIngredientsFirst talks to some of the major companies propelling sustainable ingredient innovation and insights on the topic, particularly what the future may hold.
Read the full story at Pet Product News.
Sustainability, and environmental and social consciousness, are no longer simply buzzwords that industries and businesses can afford to ignore or simply slap on a label. Consumers are demanding that the manufacturers and retailers they buy from demonstrate measurable and significant gains toward becoming more sustainable in all that they do. Pet owners, a considerable subset of shoppers, are no different, and industry participants both on the manufacturing and retailing sides of the market are meeting that demand.
A recent report by NielsenIQ indicates sustainability is growing across the consumer packaged goods space, including the pet category.
Read the full story from Bloomberg.
To help consumers get over the yuck factor of consuming treated wastewater, advocates are turning to craft beer as a strategy.
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