CLEANTECH -
ReGen Villages is a tech-integrated and regenerative residential real estate development company. The Dutch holding company, in collaboration with Danish architecture firm EFFEKT, was founded by serial entrepreneur James Ehrlich, who describes his brand as “engineering and facilitating the development of off-grid, integrated and resilient neighbourhoods that power and feed self-reliant families around the world.”
CHEMISTRY, MATERIALS & PACKAGING -
On Monday, The Dow Chemical Company released its 2015 Sustainability Report, culminating Dow’s decade-long 2015 Sustainability Goals, which centered on producing solutions to global challenges including the areas of food, water and energy and continuing its commitment to operational excellence.
SUPPLY CHAIN -
New research commissioned by Oxfam shows that rice, soy beans, corn, wheat and palm oil together lead to more greenhouse gas (GHG) emissions than any country’s individual footprint, with the exception of emissions giants China and the United States.
PRODUCT, SERVICE & DESIGN INNOVATION -
Both the Biomimicry Institute and Net Impact launched food-focused competitions earlier this year, seeking innovative ideas for new products or services. This week, the winners of the Biomimicry Global Design Challenge and Forward Food Competition were announced.
NEW METRICS -
Yesterday, Field to Market: The Alliance for Sustainable Agriculture announced the launch of a new Science Advisory Council focused on informing the membership-based organization’s “science-based approach to delivering sustainable outcomes at the field and landscape levels.” Comprised of 12 experts, the Council is being asked to develop a sustainability standard for commodity crop production in the United States that “helps catalyze continuous improvement in environmental outcomes.”
WASTE NOT -
Increasing prevention of food waste could save grocery retailers and food manufacturers in the United Kingdom £300 million a year, according to a recent analysis by the waste reduction experts at WRAP, but the task is easier said than done.
LEADERSHIP -
Kashi is on a mission to increase organic acreage in the U.S. – but we can’t do it alone. Today, I’d like to invite you – food lovers, buyers, and growers - to join us on our journey.
The Challenge
Forty percent of the United States is farmland – but, despite soaring demand for organic products, less than one percent of that farmland is Certified USDA Organic.1 At Kashi, we believe in nourishing, plant-based foods that promote powerful, uplifting health – and we cannot talk about improving the health of people without improving the health of our planet.
PRESS RELEASE -
The Hershey Company (NYSE: HSY) issued its latest Corporate Social Responsibility (CSR) report – titled “Shared Goodness” – on June 9, showcasing progress made in 2015 against a variety of priority issues. Building on 2014, Hershey made continued progress through a range of efforts supporting the company’s commitment to responsible sourcing, ingredient transparency, simple ingredients and environmental sustainability. Additionally, 2015 marked the launch of Hershey’s Nourishing Minds program, the company’s global shared social purpose. The innovative program provides children in need with the basic nutrition they need to learn and allows Hershey to help address this critical issue with its deep expertise in food production.
LEADERSHIP -
The food industry is in the midst of a revolution that’s reshaping the way we grow food, develop recipes, choose ingredients and even decide what materials go into the packaging of our products. For today’s consumer, transparency is the coin of the realm. That’s the subject of the panel discussion I led at Sustainable Brands ‘16 San Diego last week.
CLEANTECH -
In the postcard-perfect town of Göss, a two-hour drive south of Vienna, something very interesting is brewing.
BEHAVIOR CHANGE -
“Failure is temporary but change is real,” said Sophia Mendelsohn, head of Sustainability at JetBlue Airways, during the Wednesday evening plenary at SB'16 San Diego.
While many Silicon Valley tech firms wear failure as badges of honor, many brands shy away from admitting their defeats. But this is beginning to change, as companies learn that confessing and even celebrating failure is is key to building sustainability strategies and purpose-driven innovation.
“We need to communicate more about our failures,” said Monique Oxender, Chief Sustainability Officer at Keurig Green Mountain. However, this is easier said than done.
PRODUCT, SERVICE & DESIGN INNOVATION -
Picture a big bowl of sustainable mac and cheese. Cheesy and delicious, made with non-GMO, organic ingredients – 100 percent real cheese and no artificial flavors, synthetic colors or preservatives - this is a satisfying dinner you can feel good about eating. Hopefully you’re thinking of Annie’s iconic orange box. For more than 25 years, Annie’s Homegrown has married business and social responsibility to produce high-quality products that consumers love.
BEHAVIOR CHANGE -
The purpose of business is changing. While historically, business students have been taught that the purpose of business solely is to increase investors’ profits — known as the Friedman Doctrine — the most successful brands are searching for a deeper meaning. Defining and activating purpose in business was the key theme of Tuesday evening’s plenaries at Sustainable Brands 2016.
While Millennials often receive credit for compelling companies to embrace higher ideals, this actually is something all generations of demanded, said Shannon Schuyler, Chief Purpose Officer at PricewaterhouseCoopers (PwC). However, because Millennials are such a large demographic and constantly communicate via technology, their voices are being heard.
PRODUCT, SERVICE & DESIGN INNOVATION -
What do Organic Valley, Target, REI and Toyota have in common? They are what Freya WIlliams describes as “Green Giants,” companies that have turned sustainability into billion-dollar businesses, and they are not alone.
STAKEHOLDER TRENDS AND INSIGHTS -
From the mudlets of the Mekong delta to the Fjords of Norway, the past five years have seen sustainable seafood flourish. This is partly due to certified fisheries, which have delivered measureable, positive impacts in the oceans. While uncertified stocks have struggled with greater variability in terms of biomass and fishing pressure, stocks certified by the Marine Stewardship Council (MSC) have increased in abundance even as demand for sustainable seafood increased.
PRESS RELEASE -
thinkstep Strengthens Sales and Customer Focus with the Appointments of new Directors of Consumer Goods and Product Stewardship
PRODUCT, SERVICE & DESIGN INNOVATION -
Nestlé in the United States (which includes Nestle USA’s people food divisions, as well as Nestle’s other Stateside operations, including Nespresso, Purina and Nestlé Professional) today releases its 2015 Creating Shared Value Report, highlighting its achievements for the year in nutrition, health and wellness; environmental sustainability; water management; rural development and responsible sourcing; and social impact, as well as new objectives and commitments for the U.S. market.
WASTE NOT -
A partnership of leading international public and private organizations launched the Food Loss and Waste Accounting and Reporting Standard at the Global Green Growth Forum (3GF) 2016 Summit today in Copenhagen. The FLW Standard is the first-ever set of global definitions and reporting requirements for companies, countries and others to consistently and credibly measure, report on and manage food loss and waste. The standard comes as a growing number of governments, companies and other entities are making commitments to reduce food loss and waste.
PRODUCT, SERVICE & DESIGN INNOVATION -
Back to the Roots, an Oakland, California startup pioneering how families reconnect with food, announced today that it has expanded its January crowdfunding campaign on CircleUp into a $10M Series A. The new investment was led by Acre Venture Partners, Campbell Soup’s venture capital fund for food startups, and also includes funding from S2G Ventures and Red Sea Ventures.
COLLABORATION -
Cacao beans grow best in the places where chocolate would melt in your hands, but over the next several decades, many of those environments may grow warmer, drier, and less suitable for its cultivation. While cacao can be grown in warmer places than coffee, cacao thrives in humid environments. As temperatures rise, so will evaporation, and projections suggest that there will not be enough increased rainfall to offset the moisture loss.