Grenier’s new documentary series Earth Speed aims to show how both personal development and environmental innovations can contribute to a better world by connecting viewers to stories of the land.
Business
Good for plate and planet: “The future has to be delicious”
According to Kamine, “if one out of every five pieces of chicken that we all ate was a Do Good Chicken, we’d solve food waste in the next five years.”
Vital Farms: “We’re aligned around something much bigger than selling eggs”
At the Future of Food @ SXSW, Jennifer Gregg says companies need to ask what crew members need and rally behind it, rather than telling them what they need.
JEDI Collaborative, New Hope Network Launch New Survey to Improve Diversity of Food Business Leaders
JEDI Collaborative and New Hope Network hope to use the survey results to inform efforts to make food businesses more inclusive, equitable, and just.
New Book Shows How To Build Resilient Restaurants
Recently released Ten Year Plan details the importance of having a long-term plan for restauranteurs to handle short-term crises.
Starbucks Employees Want Their Actual—Not Metaphorical—Seat at the Table
Starbucks workers in Buffalo, NY are fighting to unionize.
True Cost Accounting to Drive “the Biggest Change in Farming Since the Industrial Revolution”
The global population consumes about US$9 trillion of food each year, but the external cost of that food is more than double that—US$19.8 trillion.
Major U.S. Grocery Stores Step Up to Save the Bees, But Are They Doing Enough?
Some of the largest U.S. grocery stores are stepping up and taking action to protect bees from toxic pesticides.
19 Refugee-Powered Culinary Programs
These visionary chefs and activists creating programs and spaces for refugees to fuel their futures and their communities.
New Report Finds Consumers Are Increasingly Prioritizing Sustainability
A growing number of consumers want to see businesses adopt more sustainable practices.
