Displaying 1 - 25 of 85
1
Article
About a third of eco-minded grocery shoppers are leery about products labeled "natural" and two out of three say they'd like to see standards set for goods that bear the description, according to a new study.
2
Article
Frito-Lay North America, which has pursued greener manufacturing, transportation and packaging, is launching a major push to reformulate half its products in 2011 so that the snacks are made only with natural ingredients.
3
Article
I applaud Frito-Lay for making the move to all natural ingredients, and I wholeheartedly respect the marketing acumen behind the move. I now encourage them to put on their collective CSR hat and give consumers the straight story about natural vs. healthy/good for you snacks.
4
Article
"Nothing says energy efficiency like 'off',' " said Best Buy's Hugh Cherne, one of several speakers at the GreenBiz Environmental Sustainability Tools Virtual Conference, the company's first online trade show which was presented with Groom Energy.
5
Article
The industry association that represents roughly 34,000 pubs and brewers in the U.K. has laid out 10 sustainability commitments that cover emissions, water use, renewable energy and others, including some goals that double the U.K. government's own targets.
6
Article
Farmers are willing and able to grow more switchgrass and other crops that will be used solely to produce energy and biofuels.
7
Article
Can carbon save cocoa? That, some say, is the million-dollar question -- or, more accurately, the US$2.2 billion question, since industry insiders estimate that's the value of carbon stored in Ghana's cocoa landscapes.
8
Article
A pilot project conducted by Sodexo on eight college campuses found that tracking and monitoring food waste can easily lead to reductions of nearly one-third in the amount of food sent to landfill.
9
Article
On the heels of similar long-term targets set by rival Procter & Gamble, the consumer products company aims to double sales while cutting the water, waste and carbon impacts of its products -- and its customers' use of those products -- by 2020.
10
Article
The future of alternative energy is arriving faster than you might think. Advanced biofuels, solar thermal power and solar photovoltaics are all on a path to being cost-competitive with fossil fuels. Wind is already there.
by Marc Gunther
11
Article
Most people would not consider January an ideal time to plant crops, especially January in Montreal. But for Mohamed Hage, Kurt D. Lynn and Howard Resh, timing is one of the proof points of their project -- a commercial-scale rooftop greenhouse that's designed to yield produce year-round for an urban community.
12
Article
(Episode 105): In the first of a three-part podcast series, the executive chef at the National Geographic Society explains how Sodexo has worked with the group to cut costs, reduce waste, and help earn LEED Platinum certification.
by Joel Makower
13
Article
As the global population booms and countries try to balance the need for farming with the need for biodiversity and environmental protection, no one trick will solve the problem. Leading food experts discussed what options are on the table.
by Adam Aston
14
Article
It’s an unhappy fact that recycling rates haven’t moved up much since Earth Day. But innovative companies like TerraCycle, RecycleBank and Waste Management are experimenting with clever and promising new methods that reward consumers for recycling.
<meta charset='utf-8' />
by Marc Gunther
15
Article
Up to 15 percent of all greenhouse gasses come from farmers churning up soil. The International Conference on Agriculture, Food Security and Climate Change aims to change that by promoting concrete solutions that deliver results today.
16
Article
Large-scale farming of fish that themselves have low environmental impact can nonetheless lead to higher environmental damage, according to an assessment of farmed fish and the countries that produce them.
<div> </div>
17
Article
General Mills and Walmart have both made smart business decisions by committing to use 100 percent sustainable palm oil. Companies that ignore supply chain risks such as deforestation put their company's reputation and profits at risk, and investors are starting to notice.
18
Article
The food and beverage giant aims to give the world's farmers a cloud-based solution to monitoring and reducing their water use and carbon emissions.
19
Article
A study that looks at sustainability from an employee productivity level rather than a financial level, finds that productivity goes up as much as 40 percent if workers perceive that their job is for the greater good.
20
Article
Throughout Walmart's new agricultural goals around small and medium farms and local produce, the company is taking a region-by-region approach to what works best.
21
Article
The company's latest set of sustainability goals focuses on food and farming, with a focus on sustainable sourcing, educating and improving farmers' lives, cutting food waste, and sourcing more local food.
22
Article
Making healthy choices available to employees in all environments -- whether they are at home or at the office -- can make a big difference in supporting healthier lifestyles and individuals. Companies, from high tech to retail and banking, can also integrate healthier food into cafeterias and vending machines, start their own farmers markets or deliver “farm boxes” to workers. Improving food on any corporate campus will lead to healthier, more loyal and more productive employees.
23
Article
Today, Stonyfield Farm, the organic yogurt company, is unveiling a new packaging solution: A yogurt cup made from corn. It's not the first revolution in yogurt cups, or the first packaging innovation made from corn. But Stonyfield's journey to today is a case study in sustainability, innovation, persistence, and systems thinking that I think is worth sharing.
by Joel Makower
24
Article
I, for one, liked the SunChips bag. I wasn’t annoyed by the sound; found it quite endearing, actually. Maybe it’s because, as a marketer, I thought the idea was spot on
25
Article
A study by researchers at the University of Texas finds that the embedded energy in wasted food is equal to 2 percent of the nation's annual energy budget; cutting food waste would save 350 million barrels of oil per year.