All Articles About Food, Beverage & Agriculture

BSR Insight Article: How to Feed a Growing Population Without Destroying the Planet

Can we feed a planet of 9 million people by 2050? According to University of Minnesota's Jonathan Foley, who outlined a five-point solution at the recent SXSW Eco conference in Austin, Texas, it's going to take big changes. Read more →

Posted: October 11, 2011 | Topics: Food, Beverage & Agriculture

BSR Insight Article: Using Wireless Technology to Protect the Environment

Peter Nestor, Manager, Advisory Services

A new report by BSR and CTIA —the Wireless Association examines opportunities for companies in the transportation, utilities, agriculture, and government sectors to use wireless technology to help protect the environment. Highlights include: Read more →

Posted: October 11, 2011 | Topics: Energy, Environment, Food, Beverage & Agriculture, Information & Communications Technology, Strategy & Integration, Transportation

Report: Wireless and the Environment: A Review of Opportunities and Challenges

The world is witnessing tremendous innovation in wireless technologies, leading to significant changes in how humans and machines interact with one another. These new wireless technologies and the changes they support are generating exciting opportunities to address environmental impacts in a range of fields, from agriculture to utilities. Read more →

Posted: October 11, 2011 | Topics: Energy, Environment, Food, Beverage & Agriculture, Information & Communications Technology, Supply Chain, Transportation | Download (PDF)

Blog: In Your Words: Sustainable Harvest Coffee President David Griswold on Leadership

David Griswold, President, Sustainable Harvest Coffee

This guest blog is part of BSR's ongoing series exploring what leadership for sustainability looks like in today's world.

Posted: October 10, 2011 | Topics: Food, Beverage & Agriculture, Leadership

Blog: Why Food-Safety Scares Offer Opportunity in China

Daniel Hsu, Former Manager, Advisory Services

Here in BSR China, we worry about food safety. One of my colleagues refuses to eat traditional steamed buns known as “mantou” ever since an exposé revealed that one Shanghai producer used undeclared dyes, additives, and even old mantou in production. After a different case, in which used cooking oil was scooped up and sold at a low price, another colleague now only cooks with olive oil, which he believes to be at least less contaminated than other oils. Read more →

Posted: September 30, 2011 | Topics: Food, Beverage & Agriculture