WASTE NOT -
We spoke with ReGrained co-founder Dan Kurzrock to learn more about the upcycling process, the role such technology can play in helping to fix the food
system, and why brand collaboration is so important when it comes to scale.
WALKING THE TALK -
‘Nutrition Unpacked’ combines quantitative data with the input of a broad range of experts and stakeholders to uncover the underlying causes of nutrition inequality and identify actionable outcomes.
PRODUCT, SERVICE & DESIGN INNOVATION -
Future Fit Foods’ line of nutritious, sustainably sourced, freeze-dried soups is the company’s first step in its mission to reinvent food from
ingredients to packaging — and truly democratize sustainable nutrition.
WASTE NOT -
I’ve always been frustrated by infighting between
food-rescue organizations working together to distribute scarce food donations — mostly from retailers. So, here’s my list of untapped sectors of the food system — where food is almost always genuinely going to waste.
BEHAVIOR CHANGE -
Recent research shows that people’s awareness of the link between their personal wellness and that of the environment has increased. How can simple solutions make a big impact? When it comes to food, we need to make it easy for people to make smart, sustainable choices.
FINANCE & INVESTMENT -
The $2M annual fund will aim to address gaps of food affordability and waste, as well as accessibility and acceptability, around the world. Dole is seeking strategic partners to help develop solutions.
MARKETING AND COMMS -
Reaching 100 million people at once comes at a high cost — but the sticker price of a Super Bowl ad comes with deeper implications, both for brands and
society. What if that money was used for good?
WASTE NOT -
While zero-waste initiatives in the US gained momentum in 2019 and early 2020, myriad complications related to the pandemic brought many to a screeching halt. But as we transition from emergency mode, there have been restarts.
COLLABORATION -
As Congress signs off for Thanksgiving, roughly 12 million Americans could soon lose jobless benefits. The hope is that people and companies continue to step up; government programs continue, and the flexibility the food supply chain has gained during COVID will enable a nimbler switch to accommodate future need.
WASTE NOT -
While some nations and food companies have made encouraging progress and crossed the halfway mark towards meeting Sustainable Development Goal 12.3, there’s still a long way to go.
ORGANIZATIONAL CHANGE -
Dole Packaged Foods’ new sustainability commitment is based on a Japanese philosophy called 'sampo yochi' — in which business operates for the good of the seller, the buyer and society.
COLLABORATION -
The social good relationship platform is donating its services in May and beyond in a bid to reach those affected by the crisis — and seeking corporate donors for the nationwide campaign.
WASTE NOT -
In the face of rampant supply chain disruptions, resulting in mounting food waste, a nationwide distributor and an agricultural powerhouse are doing what they can to cut it out of the equation.
WALKING THE TALK -
As the COVID crisis wears on, we wanted to applaud 10 more of our Sustainable Brands community members that have donated their time, money and products and/or pivoted their business models to get people in need what they need, fast.
WASTE NOT -
WRAP has published new guidance expanding the reach of the UK’s Food Waste Reduction Roadmap, providing growers with advice on how best to identify the causes of food surplus and waste, and help inform where action is needed.
PRODUCT, SERVICE & DESIGN INNOVATION -
Impossible Foods announces another step in its journey toward world domination; while conventional protein giants Bumble Bee and Cargill get in on the meat-free fun with a new partnership, private-label plant-based products.
THE NEXT ECONOMY -
New analysis from Forum for the Future explores the public commitments of 132 leading food companies and outlines a five-point plan to get businesses on track towards a more sustainable global food system.
WASTE NOT -
Food waste isn’t a new story. We read about the waste that’s happening in the grocery store and we see it happening on our countertops. But waste on the farm is still largely undiscussed, and adds a whole new aspect to the problem.
THE NEXT ECONOMY -
Ingredients such as sorghum, fonio and moringa are appearing on restaurant menus and in grocery stores. Increasing the diversity of foods used won’t just deliver flavor and a unique sales angle, but also support more resilient and sustainable production.
WASTE NOT -
The UN set a global goal to cut food loss and waste in half by 2030. Alarming figures show just how big of a challenge remains. The size of the prize is huge. So, too, must be the action to seize it.