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.
Amazon's move into the grocery marketplace signals that the giant appears poised to realign consumer habits around how we buy quinoa, cereal and meat in precisely the same way it changed the way we buy books, clothes and detergent. Is this a good thing - or a bad thing?
What if we could improve our kids' school lunches and reduce our impact on the climate at the same time? A new study by Friends of the Earth explains the connections - and what school districts can do about it.
Things may be looking up for all animals raised on organic farms in the US because a set of rules called the Organic Livestock and Poultry Practices (OLPP) have been finalized. The OLPP enacts comprehensive animal welfare standards covering living conditions, healthcare, slaughter and transport.
The ASPCA and the Vermont Law School's Center for Agriculture and Food Systems worked together to create a unique new tool for farmers seeking to understand the three most meaningful animal welfare certification programs: Animal Welfare Approved, Certified Humane® and Global Animal Partnership.
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the price of beef and corn now moving concurrently, management practices by the food industry are becoming increasingly outdated - and reliance on industrial meat via the volatile corn market is becoming increasingly risky.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.