Karla McNeil-Rueda’s sustainable company, Cru, works to empower women farmers while honoring the origins of chocolate.
A new paper outlines how dietitians and nutrition professionals can promote sustainable food systems.
Young people are buying and eating more meat than older generations, according to new research from the World Resources Institute.
A recently signed Code of Conduct in Europe aims to improve sustainability in food businesses, but some NGOs are concerned that the Code is not enough to support sustainable food systems.
Encouraged by demand from their local community this Baltimore business wants to help consumers transition to a healthy, plant-forward diet.
Challenges brought by the COVID-19 pandemic provided new opportunities for businesses to become more sustainable.
The true cost of chocolate production has been paid by cocoa-producing communities in the service of profit for a few. This must change.