GFI
SEPTEMBER 15, 2023
September 15, 2023 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn The Good Food Conference: Path to 2030 The path to 2030 is short but critical. At Cargill, we see the entire food supply chain and how we can work together.
Bill Marler
OCTOBER 11, 2020
In times of crisis, more than ever, the provision of safe, affordable, and nutritious food is key to supporting health, according to the event organizers. Food safety, food security, the food supply chain, and economic challenges, amongst others are all considerations that merit attention. “As
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Modern Restaurant Management
JUNE 23, 2020
There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. The proverbial chicken and egg. It is estimated that roughly 1.3
Modern Restaurant Management
MARCH 13, 2023
.” The strategy “provides a roadmap of actions the federal government is taking to end hunger and reduce diet-related diseases by 2030 – all while reducing disparities.”
Modern Restaurant Management
APRIL 6, 2022
Euromonitor estimates that ghost kitchens could top $1 trillion in revenue by 2030. Restaurants use perishable food items including vegetables, dairy products, fruits, meats and more. The United States leaves anywhere between 125 and 160 billion pounds of food uneaten per year, which is around 40 percent of our food supply.
Bon Appetit Management Company
APRIL 16, 2024
Throughout college and now as a Fellow at Bon Appétit, the issue of food waste has long held my interest. food supply is wasted every year and there’s more food waste than any other material in our municipal landfills. I know it’s an urgent and systemic problem that impacts both people and the planet. 30-40% of the U.S.
Food Safety Tech
OCTOBER 31, 2023
Among them is a “proposal for a new Regulation on the Sustainable Use of Plant Protection Products , including EU wide targets to reduce by 50% the use and risk of chemical pesticides by 2030.” This framework for providers at various points in the food supply chain can help reduce the risk of contamination and toxicity.
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