While technology offers the greatest opportunities for the agriculture and nutrition industry, enabling technology to deliver on personalization is the next big thing, according to a report released by Frost & Sullivan, Santa Clara, Calif.

The “2019 Food and Health Survey” presented by the International Food Information Council (IFIC) Foundation, Washington, D.C., shows genuine and growing interest in these and other trends.

JBS USA, Greeley, Colo., released its 2018 Sustainability Report and outlined progress toward its 2020 sustainability targets.

Smithfield Foods, Inc., Smithfield, Va., released its “2018 Sustainability Report,” highlighting key milestones and ongoing efforts to feed the world’s growing population in a responsible way.

General Mills, Minneapolis, and Foremost Farms USA, Baraboo, Wis., collaborated on a 3-year pilot program that produced a combined 11% reduction in greenhouse gas (GHG) emissions for 16 dairy farmers in Michigan.

PCC Community Markets (PCC), Seattle, Wash., is said to be the first grocery store in the world to pursue Living Building Challenge (LBC) Petal Certification.

Mars, Inc., McLean, Va., partnered with Jerusalem Venture Partners (JVP), an Israel-based venture capital fund, to develop what is said to be the first-of-its-kind research and development agreement in Israel aiming to pursue innovative tech solutions for global food, agriculture and nutrition challenges.

The United States Department of Agriculture (USDA), Washington, D.C., is investing up to $25 million per year over the next five years to help support the adoption and evaluation of innovative conservation approaches on agricultural lands.

The Foundation for Food and Agriculture Research (FFAR), Washington, D.C., awarded a matching grant to the Ohio State University, Mansfield, Ohio, to launch a $2 million urban sustainable food system project that will increase access to fruits, vegetables and other specialty crops while supporting the local economy.