Nancy Kavazanjian
Topics: Rice, Food/Nutrition, Food Waste, Sustainability, Food Security/Shortage,
Interesting idea
Why Restaurants Overusing Their Fry Oil Are ‘Fresh’ Out of Excuses
Who knew that overused fry oil represented such an untapped health and sustainability market opportunity? FreshFry CEO Jeremiah Chapman breaks it down.
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Nancy Kavazanjian
Topics: Cotton, Water, Sustainability,
When It Comes to Cotton Production, Sustainability Is in the Water
Through new technologies, data collection and third-party verification, brands and retailers now have the critical assurances they need to show that the cotton fiber in their supply chain is more sustainably grown, with lower environmental and social risk.
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Nancy Kavazanjian
Topics: Food/Nutrition, Sustainability, Ag Global Specialty Food, Food Security/Shortage,
Without Access to Ukrainian Sunflower Oil, Iceland Foods Forced to Put Practicality Over Sustainability
Thanks to the Russia-Ukraine conflict, the British grocery chain has been cut off from its supply of sunflower oil; the company says it must temporarily revert to using palm oil, which it eliminated from its products in 2018.
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Nancy Kavazanjian
Topics: Food/Nutrition, Carbon Farming,
Will Carbon-Labeled Products Sell More? Here’s What We Know
Even with an uptick in consumer knowledge of climate issues and food brands sharing carbon-footprint data for their products, the CPG world is still wondering if carbon-labeling is worth the effort and investment. Here are 5 key takeaways from recent peer-reviewed literature and industry papers.
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JAMES MSASA
Topics: Food/Nutrition, Food Waste, Ag Global Specialty Food, Food Security/Shortage,
Food Dehydration is crucial for decreasing food waste in Africa
Milwaukee Startup Helping Small African Farms Turn Waste into Livelihoods
Agricycle wants to address poverty and put a dent in global food waste. So far, it has created nearly 7,000 livelihoods in Africa and diverted 177 tons of food waste — and counting.
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Nancy Kavazanjian
Topics: Food/Nutrition, Food Waste, Sustainability, Climate Change,
Supply Chains Are the Achilles’ Heel of Food Company Climate Action
Companies cannot credibly address climate risk without disclosing and reducing their supply chain emissions. Through Food Emissions 50, investors are issuing an urgent call to action for companies to raise their ambition to disclose emissions, set targets and implement climate-transition action plans.
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07/20/2021 SOURCE: sustainablebrands.com
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.
Startup Aiming to Redesign Food Industry, One Plant-Based ‘Suppa’ at a Time
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Nancy Kavazanjian
Topics: Sustainability, Ag Innovation, Ag South America,
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Nancy Kavazanjian
Topics: Sustainability,
Everyone reacts differently in a crisis. Some leap into action, some sit in denial, some are filled with an outpouring of love of their fellow beings. These are, fundamentally, all coping mechanisms for the same thing, which is at its root a deep sense of fear and loss of control. We are lizard, lion and lamb all at the same time.
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