Smithfield Foods became the first major protein company to commit to becoming carbon negative in all company-owned operations in the United States by 2030. A leader in sustainability for more than two decades, the company will go beyond carbon neutrality to effectively remove more carbon from the atmosphere than it emits. It will achieve this goal without purchasing carbon credits to offset emissions.
Despite price still being a big factor in purchasing decisions, consumers are putting an emphasis on sustainability, and are also increasingly focused on shopping with brands whose mission they care about.
November 1, 2019
More than two-thirds of respondents consider sustainability when making a purchase, and are willing to pay more for sustainable products, according to 2019 Retail and Sustainability Survey, a survey produced by CGS, New York.
EIA analysis found ALDI U.S., Whole Foods, Target, Sprouts and Ahold Delhaize USA as companies taking significant steps to reduce HFCs and increase energy efficiency in refrigeration.
October 2, 2019
The Environmental Investigation Agency (EIA), Washington, D.C., unveiled a new initiative identifying U.S. retailers committed to taking leadership action to reduce potent greenhouse gases used in cooling, hydrofluorocarbons (HFCs).
This commitment will support Caltech's investigators, as they pursue research in solar science, climate science, energy, biofuels, decomposable plastics, water and environmental resources and ecology and biosphere engineering.
October 1, 2019
Stewart and Lynda Resnick, owners of The Wonderful Co., Los Angeles, and the Wonderful Halos brand, pledged $750 million to The California Institute of Technology (Caltech), Pasadena, Calif., to support cutting-edge research in environmental sustainability.
54% of consumers say it’s at least somewhat important that the products they buy be produced in an environmentally sustainable way.
September 18, 2019
Environmental sustainability and food waste are top of mind for many consumers, but there are sharp differences of beliefs and behaviors between different groups, according to a new pair of surveys by the International Food Information Council (IFIC) Foundation, Washington, D.C.