Blogs About Food, Beverage & Agriculture
Addressing Food Waste: Low-Hanging Fruit?
Guy Morgan, Director, Advisory Services
There is enough food to feed the world. But 30 percent of all food grown worldwide (approximately US$48.3 billion) is either lost or wasted before it reaches the consumer. If you then factor in the amount of waste that occurs once the food gets to the consumer, then it’s clear we have a global, "farm-to-fork" issue. In our new research brief on food waste—the first in a series exploring different elements of sustainable consumption—we look at how tackling this problem can help us begin to face up to current and emerging food security concerns. Read more →
HERproject Takes to the Field in Kenya
Jennifer Schappert, Manager, Partnership Development
During my most recent trip for HERproject with colleague Ryan Flaherty, the term "fieldwork" took on a whole new meaning—we found ourselves suiting up in boots and smelling roses. Ryan and I traveled to Naivasha (an hour northwest of Nairobi) to lay the groundwork for expanding HERproject into the cut-flower and food-processing industries in Kenya. Traditionally, BSR’s HERproject—a factory-based program that provides peer-to-peer health education to female workers—has operated in factories in the garment and information technology (IT) sectors. Read more →
Kids, I've Packed You Grasshoppers for Lunch Today
Kai Robertson, Senior Advisor
My European colleagues recently shared with me an article by the UN Food and Agriculture Organization (FAO) on edible insects, which made me pause and think. I did not know that around 1,000 species of insects are eaten worldwide. And it turns out they’re an excellent source of protein, fats, and micronutrients. Read more →
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