Sustainability Matters: July 11, 2014

 

A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]

 

From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]

 

The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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Sustainability Matters: April 4, 2014

 

Ocean acidification, “climate change’s evil twin," is the subject of increased research by global oceanographic institutes. [Grist]

 

Advances in “fake meat” alternatives may mean big business for food producers while benefiting the environment. [NY Times]

 

Got Milk? A bipartisan coalition of House members seek to end the ban on interstate marketing of raw milk. [Food Politics]

 

A Honduran Liberación farmer explains the benefits of Rainforest Alliance sustainable palm oil cooperative certification. [... Read more >

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