Displaying 1 - 13 of 13
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Customers don’t know the cost and effort it takes a company to change even one ingredient. How can they always be right?
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The Fish 2.0 competition matches social entrepreneurs with investors in an effort to improve ocean sustainability.
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In addition to salmon, at least 35 other species of genetically modified fish are currently under development.
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By 2018, the supermarket chain will require all products with GMOs to be labeled in its U.S. and Canadian stores.
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Environmental groups and large companies -- such as McDonald’s and Walmart -- are collaborating to improve the way beef is produced.
by Marc Gunther
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Dow Chemical faces an uphill battle to convince consumers that its latest agriculture project is eco-friendly. But the company's past history, the role of herbicides in farming and strong resistence from environmental groups are presenting significant hurdles.
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A deal brokered this week between the world's two largest markets for organic foods provides mutual recognition to each region's organic certification, lowering barriers to expanding a $50 billion market for organic food sales.
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Portland, Oregon's Bamboo Sushi is powered by wind energy, Marine Stewardship Council-certified, and is singlehandedly proving that sustainable sushi doesn't have to be an oxymoron.
by Marc Gunther
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A new report from and organic farming group finds that organic agriculture is growing eight times faster than conventional farming, and creates more than twice as many jobs -- but more governmental support is needed to sustain its growth.
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The obesity epidemic in this country is causing any number of serious health and economic problems -- but there may also be serious environmental problems associated with our waist-management failures.
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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
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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
13
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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