SUPPLY CHAIN -
The often-arduous process for meeting sustainable certification requirements can
be daunting, if not prohibitive, for smallholder farmers. Digitizing the process
removes pain points for both farmers and the companies that source their crops.
WASTE NOT -
Anaerobic digestion offers a solution to two major challenges: food waste and
transitioning to clean energy. We spoke with Shawn Kreloff, founder and CEO of
Bioenergy Devco, to discuss the technology’s potential.
COLLABORATION -
We spoke with Keith Dokho, USAID’s Private Sector Engagement Secretariat Lead,
about how the organization is shifting to support the private sector’s
environmental and social progress.
SUPPLY CHAIN -
SustainCERT, through its Value Change Initiative and partnership with Regrow
Ag, is working to promote resilience across the cotton value chain.
THE NEXT ECONOMY -
Unlike the majority of lobbyists dedicated to preserving business as usual, a new generation of lobby groups are using their power to fuel sustainable development.
COLLABORATION -
Bayer and Perdue have joined forces to drive regenerative-ag practices
throughout the value chain to cut emissions, reduce environmental impact and
improve soil health at scale. We caught up with them to learn more.
PRODUCT, SERVICE & DESIGN INNOVATION -
Cactus cookies, banana-peel snacks, wrinkled-pea pasta are contenders in the
Ellen MacArthur Foundation’s Challenge for companies to design new products — or
redesign existing ones — using circular principles that help address climate
change and regenerate nature.
SUPPLY CHAIN -
The two have partnered to help Stonyfield build out a program aligned with its
science-based climate targets that empowers its farmers with actionable insights
to bolster emission-reduction and carbon-sequestration efforts.
SUPPLY CHAIN -
Abalobi's easily scalable app enables traceability previously unseen in small-scale fisheries and connects fishers directly with buyers — reducing dependency on middlemen, resulting in fairer prices and ethical produce for consumers.
WASTE NOT -
Ford engineers are conducting trials on parts made from 40% olive tree
fibers and 60% recycled plastic — which is heated and injection-molded
into the shape of the selected part.
THE NEXT ECONOMY -
Food investors and entrepreneurs would do well to mark the major focus on
plant-based protein innovation happening for our neighbors to the South.
PRODUCT, SERVICE & DESIGN INNOVATION -
2 new studies examine the potential of edible insects and mycelium to boost both
human and planetary health, and the barriers and systemic issues that must be
overcome to realize that potential.
PRODUCT, SERVICE & DESIGN INNOVATION -
Through a partnership with Regrow Ag, precision-agriculture business Netafim is
helping rice farmers worldwide to seamlessly adopt climate-smart farming
practices.
THE NEXT ECONOMY -
As we work to find common ground in addressing climate change, changemakers really need to examine what could
happen if money and power weren’t a factor.
THE NEXT ECONOMY -
Sorghum and millets are versatile, fast-growing cereal crops able to produce
reliable yields and high-quality nutrition amid variable climates and with low
environmental impact.
PRODUCT, SERVICE & DESIGN INNOVATION -
Using enhanced rock weathering to draw down carbon from the
atmosphere, UNDO aims to spread enough crushed rock on farmlands by 2025
to permanently remove 1M tons of CO2.
WASTE NOT -
Leveraging the potential of anaerobic digestion and utilizing digestate as a renewable soil amendment offers significant opportunities for sustainable and regenerative agriculture.
COLLABORATION -
A unique partnership between a Japanese pizza chef and a CEO dedicated to regional revitalization created a ‘cook’s sanctuary,’ where cooks and the public can connect and learn about the importance of food sustainability.
WALKING THE TALK -
We spoke with Aidaly Sosa — Tony’s Head of Marketing, USA — about the culture that drives the brand’s purpose to make chocolate 100% exploitation free.