WASTE NOT -
At COP28, the US Food Waste Pact, ReFED’s ‘Roadmap for Philanthropy’ and $57M from the Bezos Earth Fund are among new initiatives targeting global food-system transformation.
PRODUCT, SERVICE & DESIGN INNOVATION -
The Japanese ham and sausage producer still uses the production traditions of its founder. To understand the roots of this brand value, we must go back in time to learn about the life of Carl Raymon himself.
PRODUCT, SERVICE & DESIGN INNOVATION -
Palmear’s acoustic-sensing, AI-powered app helps farmers monitor palm tree pest populations and deploy targeted interventions for effective control.
PRODUCT, SERVICE & DESIGN INNOVATION -
A blend of technology, sustainability practices and advanced genetics that is helping revolutionize the beef and dairy industries is emerging to address our global protein-deficiency problem.
PRODUCT, SERVICE & DESIGN INNOVATION -
Farmnote’s system uses AI to learn and analyze individual cows’ health, allowing for remote cattle management — helping dairy farmers to enhance productivity and utilize their time more effectively.
FINANCE & INVESTMENT -
Overcoming commodity dependence is a complex challenge. Here are steps that brands, impact investors and governments can take to help smallholder farmers in LLDCs benefit from the nutraceuticals market.
THE NEXT ECONOMY -
SB’23 San Diego concluded with the inaugural Regenerative Agriculture Summit, in which players from the field explored the shared opportunities offered by regenerative ag — where sustainable practices intersect with economic growth.
THE NEXT ECONOMY -
Centered around a rural region of lower Michigan, ‘Shared Abundance’ highlights the power of stakeholder collaboration in building more resilient communities.
SUPPLY CHAIN -
At SB’23 San Diego, a variety of brands and innovators discussed on-the-ground improvements cleaning up global and regional supply chains — and how to drive them further.
MARKETING AND COMMS -
Final-day keynotes at SB’23 San Diego explored various approaches to turning consumers into collaborators in our efforts to create an ethical, equitable, climate-resilient future for all.
PROTEIN PACT -
At SB’23 San Diego, we got several looks at some of the holistic, new approaches to agriculture that may just mitigate the risks in how our food — even meat — is produced.
PRODUCT, SERVICE & DESIGN INNOVATION -
Naturally, food and its many issues has been a major topic this week at
SB’23 San Diego.
Here, two panels of innovators share their approaches to filling in systemic
gaps in our food system.
THE NEXT ECONOMY -
Keynotes on day 2 of SB’23 San Diego
touched on everything from optimizing global companies’ resource use, building regenerative supply chains, and partnerships addressing the environmental and human impacts of plastic pollution to standing firm in the face of backlash.
PRODUCT, SERVICE & DESIGN INNOVATION -
No chickens were harmed in the making of Onego Bio’s Bioalbumen — which has a 90% lower carbon footprint than traditional egg production, 10 times better yields and at price parity.
FINANCE & INVESTMENT -
Throughout my career, I learned that climate risk equals financial risk and the financial sector has a responsibility to help clients transition to more sustainable practices for the benefit of people, planet and profit. Enter Rabobank.
MARKETING AND COMMS -
Studies have shown that urban and liberal-leaning US consumers are more likely to try alternative meat compared to rural and more conservative-leaning
demographics. So, crafting messages that appeal to both audiences is vital.
SUPPLY CHAIN -
Nestlé is piloting a weather-insurance program for over 800 smallholder farmers in Indonesia and has contributed
to a guide for coffee farmers to shift to regenerative practices.
WASTE NOT -
High-frequency wireless tech will help suppliers sort fruit based on fine-grained ripeness measurements — enabling distributors and retailers to save good fruit and veg from being thrown out with the bad, and move ripe fruit to the front of the line.
CLEANTECH -
The role of waste-management practices in our journey
towards a more sustainable future cannot be overstated. Anaerobic digestion’s multitude of benefits demonstrate its potential to turn ‘waste’ into valuable resources.