What’s an outdoor clothing company doing selling food? A similar question was asked of me in 1968, when we were blacksmithing new tools for mountain climbing, and suddenly started selling shorts, shirts and pants. Skepticism seems to rise whenever a company refuses to “stay in its lane,” but as an entrepreneur, I see business opportunities everywhere. As a lover of the outdoors, I see a way to save our home planet and its creatures—including us—from the destructive habits we’ve invented for ourselves.
Just as I was about to head from the kitchen to the office to write an article about Slow Money for this issue of the GreenMoney Journal, a story appeared on CNN about Whoa Nellie Farm in Acme, Pennsylvania. I had no choice but to start here.
For food companies, water management is a business imperative like never before. And as risks of water scarcity and pollution steadily increase, corporate leaders must evaluate the most effective ways to water-proof their business. Feeding Ourselves Thirsty provides investors with guidance and relevant data for evaluating the water risk management of 40 major companies in the Agricultural Products, Beverage, Meat, and Packaged Food industries.
An unbreakable spirit drives Walgreens team members in Puerto Rico to help after earthquakes deal the island another setback.
It was the morning after Dia de los Reyes, a yearly observation of the Christian epiphany that brings joyful celebration to the streets of Puerto Rico. But Libni Cardona didn’t have time to reflect on the festivities of the night before; she had awoken to the news that her beloved island had once again been attacked by Mother Nature.
"Food for Good" among Kroger's top 5 food trend predictions
CINCINNATI, February 11, 2020 /3BL Media/ - Kroger, America's favorite grocer, announced today its top food trend predictions for 2020, insightfully curated by its culinary experiences team and Our Brands product developers, chefs and innovators.
For many, along with all that good cheer, the holidays bring a bunch of food-related conundrums: what to bring to the pot luck, what to eat and not eat at the company party, what gifts to buy for our culinary-focused friends and family, and how to be ecologically responsible without compromising taste. This week on Sea Change Radio, we speak with a food expert who can help solve these holiday food puzzlers. Gigi Berardi is a professor of food studies and geography at Western Washington University. Her new book, FoodWISE lays out ways to make better decisions about what we eat.
By Pete Pearson, Senior Director, Food Loss and Waste, World Wildlife Fund
Every school day when the end-of-lunch bell rings and students return to class, a little something often gets left behind: the remains of their lunch. Maybe their tray was over-filled, maybe they weren’t hungry yet for lunch, maybe they didn’t have enough time to finish everything. Some of what’s left on their tray might be inedible scraps, like a banana peel, but likely some portion of it is still edible food. Whatever the reason, this food ends up in the trash – to the tune of as much as 530,000 tons each school year in the U.S. alone.
Significant Reductions Possible with Student Education and Empowerment, says WWF Report
WASHINGTON, DC, December 5, 2019 /3BL Media/– Today, World Wildlife Fund (WWF) released Food Waste Warriors: A Deep Dive Into Food Waste in US Schools. The report, which gathered information from WWF’s Food Waste Warriors education program, analyzed post-service food waste in 46 schools in nine U.S. cities across eight states. Based on the results from this sample, food waste in schools could amount to an estimated 530,000 tons per year, costing as much as $9.7M per day or $1.7B every school year.
Industry-leading program to fund Meal Swipe Banks at 13 campuses and provide more than 25,000 free meals annually
GAITHERSBURG, Md., October 29, 2019 /3BL Media/ – Today, Sodexo announced an industry-leading and first-of-its-kind pilot program to expand its partnership with Swipe Out Hunger – a leading national nonprofit group committed to reducing food insecurity on college campuses. The program will be piloted on 13 campuses and would establish a “Meal Swipe Bank” at each participating college or university for students in need.