Why the Food Lab?

Why the Food Lab?

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Please note there are many new papers and case studies now available at the
Linking Worlds website. 

 

 

cover sustainable source

 

 Practicioners' Guide for the Sustainable Sourcing of Agricultural Raw Materials, SAI Platform

 

 

 

 

 


 

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Why we need Metrics and why Metrics are DangerousPeter Senge and Hal Hamilton

 

 


 

farmers-in-sunsetWEB

 

Why Sustainable Food Needs Big Business, and Why Business Can't Do It AloneHal Hamilton

 

  


  

CollaborationEconomybook

 The Collaboration Economy, Eric Lowitt

With chapter four drawing largely from SFL Advisory Board Member Jan Kees Vis and Hal Hamilton contributions.  

 

 

 

 



thinkbig 2x2Think big. Go small
 

Adapting business models to incorporate smallholders into supply chains

Read full briefing (PDF 1.69MB) 

This briefing builds on the Sustainable Food Lab work on ‘New Business Models for Sustainable Trading relationships’ and Oxfam agricultural market programs. 
 

 


 

SAI-SFL20Ag2090px1A Short Guide to Sustainable Agriculture  The Sustainable Food Lab and Sustainable Agriculture Initiative (SAI) collaborated on development.

 The intention of this booklet is to give an easy understanding of sustainable agriculture and its main issues. It will be useful particularly for people curious about the business case for sustainable agriculture. 

To view a PDF of this guide click here.



Guide_chef-for-web2The Changing Vocabulary of Food Purchasing: a Guide for Foodservice Professionals.

Initially created by a collaboration between SYSCO, Unilever, US FoodService, Rainforest Alliance and WWF this guide provides relevant information about terminology in production, processing, preparation, serving and marketing of food. 

A PDF of this guide is available here.


 

Operationalizing Sustainability in Value Chains

Chapter 1:  Why we need Metrics and why Metrics are Dangerous, 
Chapter 2:  Food and Agriculture Sustainability Metrics

Hal Hamilton, Sustainable Food Lab, Peter Senge, MIT and SoL

 


 

Top_50_groc_cart_small Report on Food Company Sustainability Commitments, August 2009





Comparison-of-3-BiogeochemiComparison of Three Biogeochemical Process Models for Quantifying Greenhouse Gas Effects of Agricultural Management

This report is a detailed look at three biogeochemical process models that are widely used in the United States to quantify greenhouse gases (GHGs) from agriculture and other land uses. 

Compiled by Lydia P. Olander and Daniella Malin

 



Papers

Books