Guest posts are contributed by (you guessed it!) guest contributors and the views expressed within them do not always reflect the opinions of the Ecocentric blog.
Corn is a major factor in the cost of beef at each stage of the industrial livestock production process. With the price of beef and corn now moving concurrently, management practices by the food industry are becoming increasingly outdated - and reliance on industrial meat via the volatile corn market is becoming increasingly risky.
Relying on industrially produced meat can be bad for business, finds a new study by consulting firm Changing Tastes and a team of researchers working at the Analytical Consulting Lab (ACL) of the Kellogg School of Management at Northwestern University.
The reliance on corn for animal feed has introduced substantial new risks for food companies that rely on industrially produced animal products. A new study looks at how this reliance on corn relates to financial performance and risk management in the food industry - and what both consumers and companies can do about it.
History has proven many times that carrying large amounts of debt in a fluctuating market creates a dangerous situation. But the production contract model used that is spreading globally in chicken and livestock farming is a sign that agriculture itself is changing, shifting farmers into an increasingly debt-dependent scenario.
Ninety-seven percent of the chicken we eat is produced by a farmer under contract with a big chicken company. These chicken farmers are the last independent link in an otherwise completely vertically integrated, company-owned supply chain. The Rural Advancement Foundation International (RAFI), among other groups, seeks to change that.
This Passover, we can liberate ourselves from a food system that's often unhealthy for us and the environment by supporting farmers that grow food more sustainably. Use these suggestions for your seder - and throughout the year!
Climate change impacts more than just the Earth's temperature. It makes extreme weather events such as floods, droughts and storms more frequent. Water and land access become more difficult - and as a result, the globe's agriculture systems and food security is threatened as the worldwide population continues to grow.
Spreading urban farming and food systems know-how to strengthen local communities is Stacey Murphy's expertise. The founder of BK Farmyards, Stacey has been helping others learn and start farms in New York since 2009, and she's got a big plans ahead. Read about BK Farmyards' work and vision in our interview with Stacey here.
"We must hold true that healthy food is a right for all and not a privilege for some." Meet Karen Washington, an urban farmer from the Bronx, NY. A leader in the urban farming movement, Karen has spent thirty years strengthening New York City's local food system in low-income communities and bolstering black leadership in farming.
"If we can redefine what we believe is desirable in food we can reduce waste and, at the same time, embrace and eat delicious, nutritious food." Food & Wine magazine editor-in-chief Dana Cowin will bring "ugly" produce front and center at TEDxManhattan 2015, happening this Saturday.
This Saturday, Ali Partovi will speak at TEDxManhattan 2015 along with many other influential movers and shakers of the food movement. Focusing on debunking misperceptions of organic and sustainable food that hold the movement back, Ali will show us why sustainable agriculture is economically and politically feasible.
"Systemic changes are needed to disrupt the current horrific state of industrial farming and food system. Food needs to be efficient and enjoyable again." Meet one of this year's TEDxManhattan speakers, Shen Tong. An entrepreneur and founder of Food-X, Shen will discuss the skills and funding needed to help disruptive food innovators create lasting change in our food system.
Meet Marcel Van Ooyen, executive director of GrowNYC, who will speak about "the 99% food problem" at this year's TEDxManhattan event in March. GrowNYC's is working to scale up local food distribution to make local less niche, more mainstream, by helping "family farmers to access wholesale distribution channels that make up 99% of the food that enters New York City."