Expensive labor costs combined with low yields from organic farming could mean only the richest populations globally can afford the luxury of sustainable milk, coffee, meats and vegetables, according to a May article in The Wall Street Journal.
New regulatory requirements that could make the practice of alcohol makers handing over leftover wet grains to farmers for animal feed cost-prohibitive.
Michael Pollan, best-selling book author, invited Pamela Ronald, a plant geneticist, professor at the University of California at Davis to present her perspective on the benefits of genetic engineering of foods.
Forbes’ Maggie McGrath takes a look at the generation of 18 to 33 year olds who now represent a quarter of the U.S. population and hold $1.3 trillion in spending power.
Can big food companies like Campbell Soup respond to changing demographics and lifestyles?
The vegan diet is often misunderstood. Check out this vegan shopping list.