Smithfield Foods, Inc., Smithfield, Va., engaged 80% of its grain supply chain, which is used to feed the company’s hogs, in farming practices that are both sustainable and reduce the cost of production for grain farmers.

Trident Seafoods Corp., Seattle, Wash., announced plans to reduce emissions of ozone-depleting substances from refrigeration equipment on its vessels.

Global RIFF (Revolution in Food Fund), San Francisco, is a new breed of FoodTech venture capital fund looking to transform an unsustainable and unhealthy food system.

Over the long term, cultured meat production methods requiring large energy inputs could increase global warming more than some types of cattle farming if energy systems remain dependent on fossil fuels, according to what is said to be a first-of-its-kind study from the LEAP (Livestock, Environment and People) program at the Oxford Martin School, UK.

The U.S. Green Building Council (USGBC), Washington, D.C., announced the annual Top 10 countries and regions for LEED.

The vast majority of Americans are paying attention to reducing food waste with the oldest being the most cognizant, according to a Food Literacy and Engagement Poll conducted by Michigan State University (MSU), East Lansing, Mich.

Living Greens Farm, a Faribault, Minn.-based vertical, indoor aeroponic farm that provides fresh salads, microgreens and herbs year-round, is set to become what is said to be the largest vertical plane aeroponic farm in the world.

Wasatch Resource Recovery (WRR) opened the doors to what is said to be Utah’s first anaerobic digester for food waste.

With greenhouse gas (GHG) emissions in supply chains on average 5.5 times those of company’s direct operations, a new report from CDP, New York, reveals a step-change in corporate awareness and action on environmental impacts within the supply chain in the last decade.

Consumers typically associate the food industry with corporate social responsibility, according to a study released by Clutch, Washington, D.C.