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Pompeian is helping set the standard for sustainable olive tree farming and olive oil production by becoming the first Sustainably Grown Certified olive farm and olive oil offering in North America, and currently the only one in the world.
Liliana Esposito, chief corporate affairs and sustainability officer at Wendy's, discusses the company's annual Corporate Responsibility Report and outlines numerous sustainability initiatives the Queen of QSR has embraced.
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.
Discerning consumers expect companies to deliver products with great tastes and textures, nutrient density, clean labels, and ethical and sustainable ingredient sourcing and production practices.
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 outlines various ways everyday people can embrace cost-saving strategies that also make their homes more resilient and more sustainable.
Frank Menchaca, the founder and president of the Sustainable Mobility Solutions initiaitive at SAE International, discusses the work the transportation sector is doing to develop more sustainable technologies and operating models.
Learn about innovative technologies and strategies leading organizations are leveraging to create a more sustainable world.
Companies concerned with sustainability should view 2023 as the year to take bold action on their goals, writes Stefan Schwab.
As food waste becomes a significant issue for consumers, the upcycled food market is set to grow by 15% over the next decade.
Many of the issues that mattered most to chefs and other culinary professionals this past year will continue to shape the culinary industry in 2023, according to faculty members at the Culinary Institute of America.
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."
The Hartman Group looks at how consumer familiarity with “sustainability” has grown steadily, but their confidence in identifying specific sustainable products and companies continues to lag behind.
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.
Concerns about personal health and climate change are key drivers for consumers to choose plant-based food and beverage options, according to Datassential's “2022 Plant-Forward Opportunity” report.
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.
Gogoro founder and CEO Horace Luke explains how battery swapping technology is revolutionizing urban transportation.
Michael Syn from SGX discusses how markets in Asia are tackling decarbonization and the push to net-zero.
Extra Credit: What's keeping 20% of teachers from working? Why are students being fined hundreds of dollars? Which schools are sustainable?
A panel of experts discussed what is driving the call for a more sustainable food system and how restaurants can be a part of it during SmartBrief’s virtual SmartSummit, “The Future of Food: The Role of Restaurants in Creating a Sustainable Food System.”
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.
Major travel and hospitality companies are beginning the year with confidence as COVID-19 cases go down again and major tourist destinations lift travel restrictions....