USDA to boost organic production with cost share opportunities

This program will allow producers to get reimbursements for up to 75% of the cost of organic certification.

By Carolyn Heneghan • Dec. 22, 2016

How a national food waste resource center can make a difference

The Rockefeller Foundation, USDA and EPA will host a comprehensive online hub to share information and solutions with the goal of halving food waste by 2030.

By Carolyn Heneghan • Dec. 19, 2016

Explore the Trendline➔

Top 5 stories from Food Dive

The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future. 

By Food Dive staff

After EPA meeting, scientists still divided on whether glyphosate causes cancer

Some support the EPA's latest conclusion that it is "not likely to be carcinogenic," while others said they had "suggestive" evidence otherwise.

By Carolyn Heneghan • Dec. 19, 2016

Cargill's waste will nourish algae in new partnership

The new venture between the manufacturer and Algae Natural Foods will transform CO2 and water used in malt processing into a source of energy and nutrients for the superfood.

By Doug Harris • Dec. 15, 2016

With more uses proposed for hulls and shells, can almonds become zero-waste crops?

An industry board wants to incorporate the nut's byproducts into biodegradable plastics, foods, pharmaceuticals and cosmetics.

By Doug Harris • Dec. 15, 2016

How will consumers respond to genetically modified whiskey yeast?

Consumers may not realize that most whiskey is already genetically modified due to its required use of corn.

By Carolyn Heneghan • Dec. 15, 2016

Will USDA's date labeling guidance be enough to reduce widespread food waste?

With this announcement, the federal government is taking a different approach from what Congress suggested last year.

By Carolyn Heneghan • Dec. 15, 2016

What Clear Labs' $13M funding round means for the food and beverage industry

As costs for genetic-based testing technologies continue to decline, they will become more accessible and scalable for manufacturers and retailers to improve visibility and safety across their supply chains.

By Carolyn Heneghan • Dec. 14, 2016

Can longer-lasting produce reduce food waste?

Apeel Sciences announced $33 million in financing to fuel the company’s mission of lessening waste and use on chemicals through a plant-based approach to protecting and preserving fresh produce. 

By Keith Loria • Dec. 14, 2016

Dietitians predict 2017 food trends that could change R&D strategies

Next year, they say consumers will be less focused on past food trends, such as GMO-free, sustainable and gluten-free.

By Carolyn Heneghan • Dec. 14, 2016

Cornucopia Institute calls for investigation of USDA's organic certification program

This may jeopardize the entire organics industry, particularly consumers' trust in product labels.

By Carolyn Heneghan • Dec. 14, 2016

Why the vanilla industry is rallying behind a global sustainability initiative

With higher production standards and improved quality of life in place for farmers, manufacturers can better trust in the quality of the natural vanilla products they buy. 

By Carolyn Heneghan • Dec. 14, 2016

Report: No pesticide contamination on the vast majority of US produce

Some environmental groups feel that the annual collection of USDA data doesn’t highlight the safety of organic produce enough.

By Keith Loria • Dec. 12, 2016

How can producers make cultured meat marketable?

At this point, clean meat still faces production cost issues and must overcome its "ick" factor.

By Carolyn Heneghan • Dec. 8, 2016

Tetra Pak unveils new, more sustainable aseptic packaging development

This is the world's first aseptic carton package to receive the highest class of Vinçotte certification, thanks to the renewable materials it uses.

By Carolyn Heneghan • Dec. 7, 2016

USDA enlists AUM LifeTech to fight citrus greening through genetics

The disease, which makes fruit worthless, is responsible for nearly $15 billion worth of lost revenue through the years.

By Keith Loria • Dec. 6, 2016

Pork giant Smithfield Foods has 8-year plan to cut carbon emissions

The company estimates it emits nearly 17 million metric tons of carbon dioxide a year — almost as much as five coal-fired power plants.

By Keith Loria • Dec. 6, 2016

Bee aggressive: General Mills partnership tackles rebuilding pollinator habitat

The effort is planned to restore more than 100,000 acres by 2021.

By Carolyn Heneghan • Dec. 5, 2016

Study: Using data, farmers can increase their yields, decrease their waste

Strategy and consulting firm A.T. Kearney says "precision farming" might help feed one billion more people in the next decade.

By Keith Loria • Dec. 2, 2016

Food sustainability index gives US low scores for obesity, food waste

The U.S. ranked just short of the top 10 for overall sustainability but did rank at No. 6 for its food loss and waste initiatives.

By Carolyn Heneghan • Dec. 1, 2016

Why grocery retailers are embracing rooftop gardens

Fueled by consumers’ increased interest in local foods, several retailers and grocers are bringing growing in-house.

By Keith Loria • Dec. 1, 2016

Cadbury swaps Fairtrade chocolate for its own sustainability program

While both programs give a degree of empowerment to cocoa farmers, will consumers care about the difference?

By Carolyn Heneghan • Nov. 30, 2016

Honey bee larvae: A more sustainable alternative protein?

Manufacturers looking to use this protein source have two key challenges: the insect "ick" factor and the insect's declining population.

By Carolyn Heneghan • Nov. 29, 2016

Turkey Day trends: More meals, convenience and food waste

During the Thanksgiving holiday, consumers toss about $277 million worth of uneaten food and about 200 million pounds of turkey, according to the Natural Resources Defense Council.

By Carolyn Heneghan • Nov. 23, 2016

What do GMO-free zones mean for farmers and food?

There is a lot of misinformation out there about what genetically modified really is and what it actually does.

By Keith Loria • Nov. 23, 2016