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La Quercia co-founder Herb Eckhouse on working with heritage animal breeders to create products with unique flavors that also preserve biodiversity.[...]
Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top he[...]
Lexicon of Sustainability director Douglas Gayeton talks about how the Rediscovered Food Initiative is promoting use of 25 neglected and underutilized foods.[...]
AeroFarms co-founder and CMO Marc Oshima on how indoor agriculture can allow farms to grow crops that have been lost to climate change, disease and pests.[...]
Thrive Market CEO Nick Green says Demeter Biodynamic Certification and Regenerative Organic Certifications will become more prevalent in the next 18 months.
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REBBL CEO Sheryl O’Loughlin on promoting biodiversity through regenerative agriculture, using ethically sourced ingredients and through consumer education. [...]
Nikiko Masumoto discusses industrial agriculture’s history of racism, slavery and patriarchy, urging us to include diversity of people in any conversation about biodiversity conver[...]
Tender Greens CEO Erik Oberholtzer on how he's incorporating rediscovered ingredients like Fonio into the chain's menus and inspiring other chefs to do the same. [...]
The Crop Trust's Marie Haga talks to us about why crop diversity is critical to to safeguarding the genetic material scientists need to develop new crops. [...]
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