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This post is sponsored by Global Communities In 2023, a record 339 million people will need humanitarian assistance and protection, according to OCHA, the...
Today we focus on plastics, recycling, and the circular economy. Guests include Dan Coughlin from Oak Ridge National Laboratory and Roman Smith from AT&T.
Supporting brands that prioritize sustainable farming practices, opting for beverages in more environmentally-friendly packaging and seeking out local producers doing their part are some of the ways bars and restaurants can build a more sustainable beverage program, according to experts from the Culinary Institute of America.
Jill Blickstein, Vice President of Sustainability at American Airlines, outlines advancements in sustainable aviation fuel (SAF) and other efforts the airline is undertaking to reduce its carbon footprint.
Jill Blickstein, Vice President of Sustainability at American Airlines, talks about the latest advancements in sustainable aviation fuel (SAF), fleet upgrades the airline has made to enhance its sustainablility and an AI-enabled system called 'Smart Gating' that conserves fuel and saves time for travelers.
The health benefits, food waste reductions and high smoke point are among the reasons why avocado oil is a major trend in 2023.
Matt Ferrell separates the signal from the noise when it comes to strategies and solutions for making homes more resilient and more sustainable.
Learn how the agriculture sector is becoming more sustainable through the use of anaerobic digesters that take food waste and cow manure and turn it into products like natural gas, fertilizer, bedding for cows and cash for farmers.
As consumers encounter new food tech, they will evaluate those foods based on familiarity, risk, benefits and consequences, according to the Hartman Group.
Coca-Cola and PepsiCo initially identified their forays into alcohol as experimenting, but the two are committed to expanding their presence in the alcohol category.
How grocery retailers are using new technology to glean shopper data, streamline operations and improve customer satisfaction.
Cal Poly's Ricky Volpe and FMI's Andy Harig and Heather Garlich meet with SmartBrief for an exclusive discussion on food inflation, consumer behavioral changes and grocery retailers’ adoption of new technology.
Throughout FMI’s Midwinter Executive Conference earlier this month, retailers and executives across the industry had the opportunity to attend educational sessions with one common theme running through them all: togetherness.
From automation to food waste, customer engagement to digital value creation, these six startups are making a name for themselves in the grocery industry.
The Hartman Group outlines how consumers feel about food technology and where the industry is headed.
As food waste becomes a significant issue for consumers, the upcycled food market is set to grow by 15% over the next decade.
Blake Lawrence from Cool Effect outlines 5 questions businesses or individuals should ask before buying carbon emissions offsets.
Blake Lawrence from Cool Effect outlines five questions every business leader or organization should ask before buying carbon emissions offsets.
AeroFarms, Frieght Farms and S2G Ventures discuss the state of the indoor growing industry during SmartBrief’s SmartSummit, “The role of vertical farming in efficient and sustainable food systems."
Author and researcher Eve Turow-Paul shared insights into the way digital technology has influenced the way millennials and Gen Z experience food.
Are schools a waste of time? Can we build enough student-adult trust in schools? Read these and more quick takes in Education Extra Credit.
Indoor vertical farms can create a near-perfect environment to grow plants without the use of pesticides and without the traditional weather-related issues traditional farmers face.
Last year’s Foodservice Innovation Awards winners ran the gamut from an automated cooking robot to biodegradable drinking straws, and in the past year many of the winning companies have seen their products adopted by new foodservice clients and expanded their product lines to build on their original offerings.
This year’s SmartBrief Foodservice Innovation Awards, now open for nominations, aims to celebrate exceptional products that help foodservice operators and professionals work smarter, safer and more sustainably.
Sherry Frey, vice president of Total Wellness at NielsenIQ, discusses how growing awareness of sustainability is changing shopper habits, and what brands can do to adapt their approach to sustainability with long-term growth in mind.
Chef and PLNT Burger founder Spike Mendelsohn spoke about the versatility of mushrooms for creating craveable, plant-forward dishes during the Global Plant-Forward Culinary Summit at the Culinary Institute of America.
A new online master's program from the Culinary Institute of America aims to give current and future chefs and food industry leaders the tools to make positive changes in our food systems. The CIA's Cathy Jörin discusses the ideal candidate for the master’s in sustainable food systems and how a panel of sustainability leaders are helping to shape the curriculum.
To shed light on how cultural and demographic shifts are impacting demand for food and beverage, Hartman Group analysts recently examined six key trends in consumer culture.
Given the mounting problems facing the planet and its global citizens, it comes as no surprise that consumer sentiment for real change has significantly increased.
A majority of travelers take their carbon footprint into consideration when planning trips
In a time when food and beverage consumers valued essential products, healthy eating, convenience and home-cooked meals, the indoor gardening market was poised for significant growth.
Yin Rani, CEO of MilkPEP, discusses some of the sustainability success stories in the US dairy industry and how farmers and processors are working to further reduce their carbon footprint.
Gene-editing tool Crispr could be responsible for more of what's in consumers' crisper drawers.
The pandemic has not caused the travel and hospitality industry to lose sight of sustainability.
Farmers' markets around the US became essential sources of fresh, local food during the pandemic.
The pandemic emerged to disrupt consumers’ food and beverage purchase and consumption routines and significantly alter the current nature of snacking in America.
Distributors have been supplying the economy long before the pandemic, but they've stepped up in this crisis. Learn more from Eric Hoplin, president and CEO of the National Association of Wholesaler-Distributors.
SmartBrief Innovation Awards for Foodservice
Vitamin and supplement sales have been on the rise since the pandemic started. Will the category momentum continue?
The pandemic-era surge in online shopping has also fueled growth of subscription services offering safe regular deliveries.
Despite indulging more in restaurant takeout, delivery and home-shipped meal kits during the pandemic, consumers are more focused than ever on reducing waste and their impact on the environment.
Speedruns require teams to work together toward a common goal, often under less-than-ideal circumstances. Read on to learn why businesses should pay attention to the lessons learned.