Food & Agriculture
EY Partner David Kennedy to become SBTi’s new CEO
An economist and longtime U.K. leader in climate action, Kennedy comes to the flagship organization as it resets from a chaotic past year. Read More
Mars’ leader on sustainability is also the candymaker’s chief climate officer: How that C-suite combo is paying off
Kevin Rabinovitch serves in dual roles at Mars where environmental sustainability and other ESG factors drive much of the $50 billion company's operational compass. Read More
KIND’s regenerative almond project: lessons learned 2 years in
Major food brands are betting on sustainable agriculture. Will it scale? Read More
How Aldi plans to grow its store footprint 30% and still halve emissions
Sticking to climate goals and pushing for growth is tricky, but Aldi has a plan — with natural refrigerants at its core. Read More
Danone, Mars and Pizza Hut use these best practices to reduce dairy emissions that include cow burps
New approaches for feed production and managing cows’ diets are a crucial first step for reducing methane and nitrous oxide. Read More
Here’s what the black plastic spatula scare means for business
Consumers are sending black plastic kitchen tools to landfills after a report found toxic e-waste in them. Here's what businesses need to know. Read More
How Syngenta is teaching the world new ways to farm
A step-by-step look at how Syngenta is transitioning to regenerative agriculture: its plan, experiments, challenges and what's next. Read More
How Pizza Hut cut dairy emissions by 10% just over a year
The company now sources 60 percent of its U.S. milk from farms using practices aimed at cutting methane and carbon dioxide emissions 30 percent by 2030. Read More
5 strategies to help big food manufacturers reduce their carbon footprints
Here's a playbook from Ceres on how food giants like ADM, General Mills and others can lower greenhouse gas emissions. Read More
From testing to tasting: How 3 companies are developing nature-first foods
Can we nurture nature with every mouthful we eat? The Big Food Redesign Challenge’s 60-plus participants are creating products to do exactly that. Read More
