The U.S. Farmers & Ranchers Alliance (USFRA), St. Louis, Mo., created the Sustainability Officers Council to provide food processors access to speak with a farmer or rancher about current and future sustainability practices in agriculture.

Joyce Farms, Winston-Salem, N.C., adopted regenerative agriculture as standard practice for its farms.

The Sustainability Consortium (TSC), Scottsdale, Ariz., announced plans to remove farm data reporting barriers related to sustainability.

In order to reduce food waste, frozen food brands and governments need to better educate consumers on the health and sustainability benefits of frozen foods to overcome negative perceptions and drive greater usage of the freezer, according to a study released by GlobalData, Boston, Mass.

A study from the Aquaculture Stewardship Council (ASC), The Netherlands, reveals that to date, more than 600 farms have been ASC-certified, the majority of which are in Europe and Asia.

New York University (NYU), New York, launched the Center for Environmental and Animal Protection (CEAP), a research unit to inform policy related to societal and scientific concerns.

Straus Family Creamery, Petaluma, Calif., announced several ongoing sustainability initiatives, ranging from resilient packaging and water conservation to carbon-free energy and electric vehicle usage.

A research study from PLOS ONE, San Francisco, examined the relationship between food waste, diet quality, nutrient waste and multiple measures of sustainability, such as use of cropland, irrigation water, pesticides and fertilizers.

Church Brothers Farms, Salinas, Calif., is now in position to use 100% clean energy to power the True Leaf Farms salad making facility in San Juan Bautista, Calif.