Stanford Dining is the first university-based member in Drawdown Labs’ network of business leaders taking accelerated action against climate change.
These values-based school meals can also benefit the environment and boost the local economy.
Anne-Marie is the foodie and blogger committed to helping others live a more conscious, waste-free lifestyle. She is the author of The-Zero Waste Chef: Plant-Forward Recipes and TIps for a Sustainable Kitchen and Planet. On her blog she shares easy tips and tricks for reducing waste in the kitchen and delicious waste-free recipes. She has three rules in the kitchen: no packaging, nothing processed, no waste.
Through low-tech solutions and natural processes, food companies like Lightlife are developing plant-based proteins that are good for consumers and the planet.
Plant-based product sales are on the rise as consumers think more critically about the foods they eat and their role in the food system.
On “Food Talk with Dani Nierenberg” Dan Curtin of Greenleaf Foods and Lightlife Foods discusses the growing demand for healthy plant-based products, the importance of consumer choice, and what it means to be a sustainable business.