Group items tagged

Based on entries from 2014 alone, Hormel Foods documented the following annual savings from the 52 Environmental Sustainability Best of the Best projects: 82 million gallons in water use; 8,100 MMBtu of natural gas; 2,700,000 kWh of electricity; 1,500 tons of solid waste; and 2,570 metric tons of greenhouse gas emissions.

Virginia-based pork producer Smithfield Foods announced plans to reduce its carbon emissions by 25% during the next eight years. This is the largest planned cut by any US-based meat packer, according to the Environmental Defense Fund.

Could the health and environmental benefits of taxes on sugary drinks and carbon-intensive foods outweigh the out-of-pocket costs? New research from Oxford University and the University of Reading suggests that is indeed the case. A study found that a combination of a sugar tax on soft drinks and a food-based carbon tax in the United Kingdom could raise £3.6 billion in revenue, reduce carbon emissions by 19 million tonnes, and increase life expectancy.

Animal protein consumption is rising worldwide. The U.N. Food and Agriculture Association estimates that the raising of livestock for meat and dairy products contributes to 14.5 percent of human-induced GHG emissions.

Food loss and waste costs businesses billions of dollars each year and it generates about 8 percent of global greenhouse gas emissions, accounting for the carbon footprint of food produced and not eaten.

Kellogg is planning to require its suppliers to curb their greenhouse emissions as part of a broader push to reduce the company's environmental impact. The company also announced new plans to expand its net-zero deforestation pledge to include crops such as soy and sugarcane

Norway is pioneering the use of captured carbon emissions to grow an algal soup that can be used as food for farmed fish, helping to reduce overfishing of the wild krill upon which fish farms more typically rely.

the creator of the sports-nutrition snacks began executing his commitment to organic agriculture and a sustainable supply chain. One of Erickson's first moves was to hire Elysa Hammond, a former classmate with whom he worked on issues involving hunger, agriculture and the environment during their college days. As the vision of sustainable food production came into focus, Hammond assumed the title of director of environmental sustainability.In May, 24 years after Clif bars, gels, trail mixes and other products first appeared, the company had a palette with which to paint a picture of sustainable manufacturing. The central design principle was biophilia - literally love of life, the concept of humanity's connection with nature and love of other living organisms.

A new peer-reviewed study shows that widespread use of algae in animal feed could help limit the rise in global temperature to 2°C by 2100 and possibly even turn back the clock, bringing atmospheric carbon concentrations down to pre-industrial levels by the end of the century. Algae-based feeds have proven to be equal to or better than other feedstocks in nutritional value and digestibility, and could free large swaths of arable land and simultaneously address food security issues in an era of rising demand for animal proteins.

As evidence mounts that excessive use of light is harming wildlife and adversely affecting human health, new initiatives in France and elsewhere are seeking to turn down the lights that flood an ever-growing part of the planet

mounts that excessive use of light is harming wildlife and adversely affecting human health, new initiatives in France and elsewhere are seeking to turn down the lights that flood an ever-growing part of the planet.

Now Google, the longtime business leader, is taking lessons from behavioral economics and becoming a sustainability leader. For almost a year, the company has been nudging its employees to eat less meat, and it's working. Google has teamed up with the Better Buying Lab, a division of the World Resources Institute, which uses the nudge theory to "enable consumers to buy and consume more sustainable foods."