Sustainability

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In today’s climate, sustainability is no longer considered a solo endeavor. It requires new levels of collaboration for fast, measurable impact. 

New Zealand’s Silver Fern Farms makes big reductions in plastic waste, greenhouse gas emissions.

The city of Asheville, N.C., is a place where culinary creativity runs wild. Much of that is in the form of alcohol – there may be more craft breweries per capita in Asheville than any other city. 

In a newly released whitepaper, Trivium Packaging sheds new light on the modern advancements in the canning of food products.

For consumers of meat, poultry and seafood products, convenience still sells, and concerns about sustainability remain strong. 

This investment is made under the National Institute of Food and Agriculture’s (NIFA) Sustainable Agricultural Systems program. 

One of two company facilities to become GreenCircle certified.

Research shows consumers are looking for environmentally friendly packaging. However, they also are used to seeing a specific type of packaging for their portioned fresh meat and poultry, says Eva Almenar, a professor in the School of Packaging at Michigan State University, in East Lansing.  

Global branded food company completes 2020 goal set and establishes new targets.

The North American Meat Institute will join the U.S. government-led multi-stakeholder Coalition of Action on Sustainable Productivity Growth for Food Security and Resource Conservation.