Displaying 1 - 10 of 10
1
Article
Alternative proteins. Regenerative agriculture. The push toward zero. All loomed large in 2020.
by Jim Giles
2
Article
The restaurant chain is designating some menu items with the “Cool Food” badge, which designates choices with lower greenhouse gas emissions.
by Jim Giles
3
Article
Globally, cattle, sheep and goats account for around half of all emissions from agricultural production.
by Jim Giles
4
Article
Digital sales are helping farmers make up for business from shuttered restaurants, but not everyone can afford this fresh product and meat, raising questions about long-term sustainability.
by Jim Giles
5
Article
Consumption continues to decline, generating real questions about the sustainability of the current system. But are we prepared for a just transition?
by Jim Giles
6
Article
It's by far the largest company to move toward this goal, and that could prompt other big brands to move in the same direction.
by Jim Giles
7
Article
These forces, unless we actively resist them, will distort attempts at improvement. They will prevent 'better” from meaning better for everyone.
by Jim Giles
8
Article
This experiment may be ridiculous, but the question isn't: What does it take for meat-eaters to switch to alternative proteins?
by Jim Giles
9
Article
Many shoppers will find the process quicker and easier post-pandemic, which begs the need for more serious attention to the transportation footprint associated with getting groceries to consumers' front doors.
by Jim Giles