Some companies and restaurants have continued to raise prices on consumers even after their own inflation-related costs have been covered.
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Some companies and restaurants have continued to raise prices on consumers even after their own inflation-related costs have been covered.
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Some of the largest companies in the U.S. have pledged to adopt climate-friendly agricultural techniques. But some farmers say they haven’t provided enough incentive.
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Similar to The Washington Post’s story a few years ago about fraudulent organic grains from Turkey and Ukraine, this article exposes just how easy it is for bad actors in India to manipulate the USDA’s antiquated and porous paper-based system. Here is the response to the NYT article from the Global Organic Textile Standard (GOTS).
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The New York Times finally takes a look at the perilous road ahead for small organic dairy farmers.
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A flurry of litigation by advocacy groups seeks to combat what they say is a rise in deceptive marketing by food giants.
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An excellent piece about how toxic chemicals cannot compete against superweeds — which may ultimately force farmers to look toward more organic and regenerative practices.
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Dave Chapman, a Vermont farmer and co-director of the Real Organic Project, told the New York Times, “Hydroponic production is not growing because it produces healthier food. It’s growing because of the money. Anyone who frames this as food for the people or the environment is just lying.”
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While the Organic Trade Association is putting its faith in USDA Secretary nominee Tom Vilsack, the Center for Food Safety has outlined 7 reasons why he should not be confirmed.
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The New York Times is reporting that intense lobbying is going on behind the scenes for the USDA Secretary post. Organic advocates are pushing very hard for Rep. Marcia Fudge.
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For organic brands, SKU rationalization has to be the most worrisome trend.
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People familiar with the negotiations as saying that the deals have yet to be signed and Bayer is likely to announce the settlements in June.
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A great interview in the NYT with Nick Green, CEO and Co-Founder of Thrive Market, about how the company has been dealing with the crushing demand from people ordering online.
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An inside look at how the company is navigating the pandemic.
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In California, near immense industrial farms, small plots are rented out to field laborers so they can try to create their own organic farm businesses.
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In a disastrous and very dangerous policy move, the Trump administration has yet again prioritized the interests of chemical companies ahead of individual citizens.
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The European Union spends $65 billion a year subsidizing agriculture. But a chunk of that money emboldens strongmen, enriches politicians and finances corrupt dealing.
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The beloved avocado becoming another gene-edited crop is a very unsettling but real prospect.
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Bayer may lose billions over claims that the No. 1 agricultural chemical is unsafe. But its market niche seems secure.
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Funded by Goliaths of the agribusiness, food and pharmaceutical industries, the International Life Sciences Institute has been quietly infiltrating government health and nutrition bodies around the world for decades.
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Food delivery apps are inspiring digital-only establishments that don’t need a dining room or waiters.
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The Intergovernmental Panel on Climate Change urges changes in how food is produced and distributed, including better soil management, crop diversification and fewer restrictions on trade.
Instead of Whole Foods being the answer to Amazon’s grocery ambitions, it seems to have only whetted executives’ appetite.
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In every region of the country, farmers and scientists are trying to adapt an array of crops to warmer temperatures, invasive pests, erratic weather and earlier growing seasons.
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A great photo essay on how U.S. ranches are increasingly being led by women, who are implementing animal agriculture practices that are more humane and regenerative.
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