WASTE NOT -
Leveraging the potential of anaerobic digestion and utilizing digestate as a renewable soil amendment offers significant opportunities for sustainable and regenerative agriculture.
COLLABORATION -
A unique partnership between a Japanese pizza chef and a CEO dedicated to regional revitalization created a ‘cook’s sanctuary,’ where cooks and the public can connect and learn about the importance of food sustainability.
WALKING THE TALK -
We spoke with Aidaly Sosa — Tony’s Head of Marketing, USA — about the culture that drives the brand’s purpose to make chocolate 100% exploitation free.
WASTE NOT -
As the world strives to achieve its sustainability goals, such holistic approaches not only benefit the environment but also enhance the resilience and prosperity of rural communities while taking us one step closer to a more circular future.
WASTE NOT -
At COP28, the US Food Waste Pact, ReFED’s ‘Roadmap for Philanthropy’ and $57M from the Bezos Earth Fund are among new initiatives targeting global food-system transformation.
WALKING THE TALK -
Taneya Group’s founding principles are grounded in a concept called "sanpo yoshi" (“three-way satisfaction”), considered one of the roots of Japanese sustainability.
WASTE NOT -
The “Between 2 Slices” campaign shows people the myriad ways to turn leftovers into delicious, creative next-day meals with just two slices of bread and Hellmann's mayonnaise.
PRODUCT, SERVICE & DESIGN INNOVATION -
The Japanese ham and sausage producer still uses the production traditions of its founder. To understand the roots of this brand value, we must go back in time to learn about the life of Carl Raymon himself.
PRODUCT, SERVICE & DESIGN INNOVATION -
Unilever’s reworked ice cream recipes can now stay frozen at lower temperatures, helping to lower freezer emissions. Now, it’s sharing 12 reformulation patents for the industry to follow suit.
PRODUCT, SERVICE & DESIGN INNOVATION -
Palmear’s acoustic-sensing, AI-powered app helps farmers monitor palm tree pest populations and deploy targeted interventions for effective control.
PRODUCT, SERVICE & DESIGN INNOVATION -
A blend of technology, sustainability practices and advanced genetics that is helping revolutionize the beef and dairy industries is emerging to address our global protein-deficiency problem.
PRODUCT, SERVICE & DESIGN INNOVATION -
Farmnote’s system uses AI to learn and analyze individual cows’ health, allowing for remote cattle management — helping dairy farmers to enhance productivity and utilize their time more effectively.
MARKETING AND COMMS -
Results from first year of Chartwells Higher Education’s exclusive partnership with HowGood show positive correlations between climate labels on menus and sustainable choices.
FINANCE & INVESTMENT -
Overcoming commodity dependence is a complex challenge. Here are steps that brands, impact investors and governments can take to help smallholder farmers in LLDCs benefit from the nutraceuticals market.
THE NEXT ECONOMY -
SB’23 San Diego concluded with the inaugural Regenerative Agriculture Summit, in which players from the field explored the shared opportunities offered by regenerative ag — where sustainable practices intersect with economic growth.
THE NEXT ECONOMY -
Centered around a rural region of lower Michigan, ‘Shared Abundance’ highlights the power of stakeholder collaboration in building more resilient communities.
THE NEXT ECONOMY -
At SB’23 San Diego, we got several looks at some of the holistic, new approaches to agriculture that may just mitigate the risks in how our food — even meat — is produced.
WASTE NOT -
Healthcare facilities are extremely complex physical environments. As such, sustainability initiatives will require more planning, research and pilots to ensure organizations are safely implementing initiatives without impacting the provision of patient care.
FINANCE & INVESTMENT -
This week at SB’23 San Diego, Context Nature shared guiding principles with which business can bridge nature and finance strategies; and three companies shared lessons learned from enacting their own biodiversity commitments.
PRODUCT, SERVICE & DESIGN INNOVATION -
Naturally, food and its many issues has been a major topic this week at
SB’23 San Diego.
Here, two panels of innovators share their approaches to filling in systemic
gaps in our food system.