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Sustainability: 'Big food has to get in the ballgame'

Sustainability is a hot topic across industries, but Tyson Foods CEO Tom Hayes told CNBC that even major food producers like his have to step up to the plate. "Here's the issue: If we're going to feed nine and a half billion people around the world by 2050, we have to be part of the solution. Big food has to get in the ballgame," Hayes told "Mad Money" host Jim Cramer when asked about sustainability efforts.Tyson is the country's largest chicken producer and has a large share of the beef and pork markets.

Relax, You Don’t Need to ‘Eat Clean’

The effects are more insidious than any overindulgent amount of “bad food” can ever be. By fretting about food, we turn occasions for comfort and joy into sources of fear and anxiety. And when we avoid certain foods, we usually compensate by consuming too much of others. All of this happens under the guise of science. But a closer look at the research behind our food fears shows that many of our most demonized foods are actually fine for us. Taken to extremes, of course, dietary choices can be harmful — but that logic cuts both ways.

Despite estimate of no savings, Ohio House cracks down on food stamps

A pair of bills that Republicans say will reduce fraud in food stamp, Medicaid and welfare programs, but Democrats say are misguided, easily passed the House on Wednesday. The goal is “to protect the integrity of the entire SNAP program,” and “get the benefits to people who need them,” Rep.

Dairy Farmer of America acquires Cumberland Dairy

Dairy Farmers of America, a national dairy cooperative owned by family farmers, announced Nov. 2 the acquisition of Cumberland Dairy; a family-owned processor of ultra-pasteurized dairy products located in Bridgeton, N.J.

Cargill aims to develop ‘birth to burger’ beef audit

Cargill said it will launch an initiative this month in Canada to test new technologies for tracking cattle with the goal of developing a verified sustainability standard to give consumers more information about the beef they eat. Called the Cargill Canadian Beef Sustainability Acceleration pilot, the effort should move the company’s customers -- by the end of 2018 -- a step closer to providing consumers with beef from operations that have been audited from ‘birth to burger’ using an industry developed sustainability standard, Cargill said.

The Clean Label Project Is Using Bad Science To Scare Us About Our Children's Food

Enter the Clean Label Project, which made a splash after releasing a study on Wednesday alleging that many of the best-selling baby food and infant formula products on the market (determined by Nielsen data) contain arsenic, lead, acrylamide and other “contaminants.” Sounds scary, if these contaminants in our precious babies’ tummies were a justified fear. They’re not. Fact-checking site Snopes published an analysis on Friday, explaining that the project hasn’t published data to substantiate its claims, and has not subjected its study to peer review.

Maine’s new food sovereignty law gets a last-minute overhaul

“I think Maine is leading the way,” said State Senator Troy Jackson, the Maine Senate Democratic leader and original sponsor of the bill. “I think we’re really the first state to empower our local municipalities this way.” But in a special legislative session October 23 to address federal concerns about the new law, lawmakers added some clarification: When it comes to meat and poultry inspections, all farmers, regardless of where they conduct business in the state, must follow federal and state meat and poultry regulations.

Kraft Heinz goes over to GAP

The Kraft Heinz Company today announced it will up its animal welfare standards for broiler chickens in its U.S. supply chain.  Kraft Heinz said that by 2024, the company will: Source 100 percent of our chicken from breeds approved by the Royal Society for the Prevention of Cruelty to Animals or Global Animal Partnership (GAP) for measurably improved welfare and quality of life

Consumers confuse ‘organic’ and ‘non-GMO’: study

Consumers mix up foods labeled “organic” and “non-genetically modified” and some view the two labels as synonymous, according to a new study by the University of Florida Institute of Food and Agricultural Sciences. The study, led by UF assistant professor Brandon McFadden with Purdue University agricultural economics professor Jayson Lusk, explored ways to communicate to consumers whether food has genetically modified ingredients. Researchers conducted a national survey of 1,132 respondents to gauge their willingness to pay for food labeled as genetically modified vs.


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