Stonyfield Organic, Londonderry, N.H., announced its science-based target to reduce carbon output by a target of 30% by 2030.

Wolfe’s Neck Center for Agriculture & the Environment, Freeport, Maine, together with founding collaborators Stonyfield Organic, Londonderry, N.H., and the USDA's LandPKS project and Foundation for the Food and Agriculture (FFAR), Washington, D.C., launched OpenTEAM, what is said to be the first open source technology ecosystem to address soil health and mitigate climate change.

Ahold Delhaize, The Netherlands, issued its first sustainability bond, amounting to €600 million with a 6-year term, further highlighting the company's commitment to accelerate the transition to sustainable food systems.

Americans are more concerned about the impact of plastic waste in oceans than they are about the impacts of climate change, according to a survey produced by Shelton Group, Minneapolis.

Future Food Institute, Italy, and the Food and Agriculture Organization of the United Nations (FAO), Italy, partnered to promote food innovation in the agribusiness sector.

Cargill, Minneapolis, released a collection of sustainability reports across four key businesses—aqua nutrition, cocoa and chocolate, ocean transportation and premix and nutrition.

Research from Euromonitor International, UK, unveiled the impact of climate concerns on dietary habits.

A new study provides further understanding into the tides of public opinion around Canadian food, how it’s grown and the relationship consumers want with farmers and those that process their food.

The Organic Trade Association (OTA), Washington, D.C., created GRO Organic (Generate Results and Opportunity for Organic), a check-off-like voluntary program to support the U.S. organic sector.

Aiming to address global demand for food, The World Economic Forum, Switzerland, released “Innovation with a Purpose: Improving Traceability in Food Value Chains through Technology,” a report that investigates the role of disruptive technology applications capable of effectively tracing inefficiencies in food value chains.