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“We were the first to lightweight our bottles. So, if you think about a typical bottle of soda, it’s about 27 grams of plastic. Our bottles, this year, I think they’re coming in at 6.6 grams. So it’s incredibly lightweight. I always say, you know, it’s a Niagara bottle if it crinkles…We’ve created label-less bottles… Continue reading What America’s Largest Bottler Thinks About Plastic – Ann Canela, Head of Niagara Cares, the Philanthropic Arm of Niagara Water
”Think about food design as a system. We are innovating at the product end, but we’re also trying to innovate ….to get food that would be otherwise be wasted back into the food supply chain…(including through) canned (and frozen) fruit and vegetables, which are really good accessible nutrition,” especially in the face of climate change.… Continue reading Food Design, Nutrition & Climate – Dr. Lara Ramdin, Dole Sunshine Foods
”Think about food design as a system. We are innovating at the product end, but we’re also trying to innovate ….to get food that would be otherwise be wasted back into the food supply chain…(including through) canned (and frozen) fruit and vegetables, which are really good accessible nutrition,” especially in the face of climate change.… Continue reading Food Design For Nutrition & Sustainability – Dr. Lara Ramdin, Dole Sunshine Foods
“We struggle to keep the plastics that we have in the economy and reuse them. And we struggle because we are in a linear economy where all the way upstream, there are lots of subsidies on a national and international level to subsidize the extraction of oil and gas, which are the base materials…to produce… Continue reading America Recycles Day – Emily Tipaldo, U.S. Plastics Pact
“We find value in taking what’s been pushed to the side, whether that’s food or people…” DC Central Kitchen CEO Mike Curtin* Look around you. Imagine that one of every six of the people you see is actually struggling to have enough food. This is the case in Washington, DC, one of the most affluent… Continue reading Food Security this Season – w Amy Bachman, DC Central Kitchen
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