Displaying 151 - 175 of 187
151
Article
It's estimated that beef provides about 1.3 percent of the world's calories, but uses 60 percent of the world's farmland to do so. So why is the World Wildlife Fund trying to create a plan for sustainable beef production?
by Marc Gunther
152
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.
153
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.
154
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.
155
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.
156
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.
157
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.
158
Article
General Mills became the latest company to declare it would only buy palm oil produced through environmentally and socially responsible means.
159
Article
Green means go for shoppers seeking fish caught in the wild in sustainable and responsible ways, in a new project unveiled by the natural foods grocer in partnership with the Monterey Bay Aquarium and the Blue Ocean Institute.
160
Article
As large, widespread fast food chains have been pressured and prodded to lower the environmental impacts of their businesses, the same has not been asked of independent quick-service cafes and takeout spots, resulting in many offering unhealthy food with little incentive to improve the sustainability of their operations.
161
Article
Food is precious and perishable, and agriculture is extremely complicated. Adding sustainability to the mix makes it more so. Farmers and representatives for food processors, crop science companies, coffee growing cooperative and some of the world's major brands gathered in San Francisco recently to confront this thorny topic.
162
Article
An event last week brought together farmers and giant food conglomerates to develop new ways of working together to bring the environment back to the farm.
by Jess Sand
163
Article
At the Monterey Bay Aquarium's 'Cooking for Solutions' conference, the closing speech by author and activist Marion Nestle highlighted how changing the world's diets has already begun -- from the bottom up.
by Marc Gunther
164
Article
The American industrial food system is bad for the planet, bad for farmworkers and bad for consumers. But a number of leading thinkers are putting solutions in place to make eating a sustainable act.
by Marc Gunther
165
Article
Nestle moved aggressively to clean up its palm oil supply chain Monday, following months of heated social media campaigns drawing attention to its supply chain ties to illegal deforestation practices.
166
Article
Speakers at last week's Turning the Tide conference in San Francisco highlighted how radical transparency and disruptive innovation are working to transform everything from medicine to buildings.
by Kathy Brozek
167
Article
In the latest sign of how forestry and paper issues are coming to the fore for companies in almost all industries, the fast food chain is currently under fire from environmental groups for using virgin forests to supply the paper for its packaging.
by Marc Gunther
168
Article
The new green certification standard for restaurants from Green Seal is a valuable tool for improving efficiency and reducing waste, but some of its requirements will keep mom and pop businesses from doing anything more than the bare minimum.
169
Article
A new project from a California college aims to map how far the various ingredients in your taco-truck lunch have traveled to reach your plate.
170
Article
British restaurants have come together to establish an association aimed at improving their reputation for poor environmental performance.
171
Article
Despite fierce opposition to 'Frankenfoods' in Europe and elsewhere, fields full of genetically modified foods sprouting up around the world. Are GMOs a solution to the food crisis, or another environmental disaster in the making?
by Marc Gunther
172
Article
The sustainability of food hasn't traditionally been much of a mainstream consumer issue, but the practices of Big Food have come under attack by activists, and companies are learning that reducing waste and inefficiency can keep their coffers, and plates, full.
by Joel Makower
173
Article
A new report argues that axing tax breaks for carbon-intensive industries, curbing spending on road expansion and improving public sector energy efficiency could cut the country's national debt by £12 billion a year.
by James Murray
174
Article
If all of the finalists’ proposed businesses were realized, they would save more than one trillion gallons of water annually.
175
Article
The landmark memorandum of understanding identified a variety of projects that can help the dairy industry achieve those greenhouse gas reduction goals and increase its financial and environmental sustainability.