Mango industry stresses sustainability

Read the full story at The Packer.

Most mango importers say few buyers make specific demands for sustainability, but many suggest or encourage sustainable practices. Even if not called for by buyers, most suppliers say they have implemented or encouraged sustainable practices at field level, as well as in packinghouses.

Stem sell: An often-discarded mushroom part becomes a natural preservative

Read the full story at Food Engineering.

Startup Chinova Bioworks transforms mushroom stem fiber into a clean-label additive for food and beverage processing.

Four Pillars opens green distillery

Read the full story at The Spirits Business.

Australian producer Four Pillars has opened the doors to its AU$7 million (US$5.2m) distillery, the country’s first carbon-neutral gin site.

Diageo partners with ecoSPIRITS for circular packaging solutions

Read the full story at Beverage Daily.

Diageo is partnering with tech company ecoSPIRITS to pilot a sustainable packaging format for Smirnoff and Captain Morgan.

7 sustainable food trends that hint at how we’ll be eating in the future

Read the full story at Saveur.

Today is a day to be especially excited about the innovations and solutions helping us build more sustainable—and hopefully more delicious—food systems for the future. In honor of Earth Day, here are some of the trends shaping what and how we eat.

EREF announces food waste and packaging sustainability study

Read the full story at Recycling Today.

The Environmental Research & Education Foundation (EREF) has announced a new sustainability-driven project, partnered with Ameripen (the American Institute for Packaging and the Environment) and Michigan State University, which will focus on the consumer relationship between packaging and food waste.

According to a release, the objective of this research will be to collect data and gain an understanding of the relationship between packaging and household food waste. The project will explore how consumers use packaging in the home before and after food waste measurement. It will also analyze the research findings and identify where more information is needed to recommend potential solutions to leverage the value of packaging to decrease household consumer food waste.

Linsey Simpson Gallagher: Championing sustainable tourism

Read the full story from Northwestern University.

“How do you balance your natural resources and protect what makes your destination unique, ensure that you have the ability to continue to share it, and that it serves its residents first?” That is the question Linsey Gallagher addresses every day in Napa Valley, California, where sustainability is key to the ongoing success of the wine and tourism industries.

Gallagher is a 2002 graduate of Northwestern’s Kellogg School of Management. Fast forward twenty years, and she now serves as President and CEO of Visit Napa Valley, the official marketing organization for the Napa Valley. Their mission? To promote, protect, and enhance the Napa Valley destination on the world stage.

Del Monte Foods doubles down on upcycled foods by reusing pineapple juice

Read the full story at Food Dive.

UPDATE: April 20, 2022: Del Monte Foods said its Del Monte Gut Love and Boost Me Fruit Infusions have been declared Upcycled Certified by the Upcycled Food Association, the latest of the company’s offerings to receive the designation.

The canned fruit and vegetable company estimated the products will redirect about 130,000 pounds of pineapple juice each year, helping to provide nutritious and affordable food while reducing greenhouse gas emissions. The liquid comes from pineapple used in Gut Love, Boost Me and other products.

Del Monte Foods has announced what it said is the industry’s first canned vegetable product to be certified by the Upcycled Food Association under its new upcycled certification program.

The company’s Blue Lake Petite Cut and Blue Lake Farmhouse Cut Green Beans are made with 100% upcycled and sustainably grown green beans from Wisconsin and Illinois. Both products have been on the market for years. Del Monte said it is looking into reflecting the new certification on future cans.

Del Monte is among countless other companies in the CPG space looking to curtail product waste and find new ways to use foods that would otherwise be thrown out as the issue becomes more important to shoppers.

The latest CPG initiatives for sustainable packaging

Read the full story from Food Dive.

As calls grow for corporations to tackle the problem of plastic pollution, CPGs have announced goals aimed at minimizing their packaging footprint over the next decade. Consumer interest in sustainable packaging — along with pressure from activist investors — have helped drive this push by CPGs in recent years.

Anheuser-Busch to implement new water reuse technology in connection with its breweries

Bottles of beer on ice

Read the full story at Environment + Energy Leader.

Anheuser-Busch is partnering with Cambrian to implement new water reuse technology in connection with its breweries – including a new plant in Houston, Texas, set to open in the summer of 2022. Through a series of reactors and filtration technologies, Anheuser-Busch will be able to clean and reuse previously discarded water in industrial processes which don’t contact beer, reducing the Houston brewery’s reliance on new water from the community’s municipal water supply by 10%.