By Elizabeth Reaves and Hal Hamilton Regenerative agriculture – a term covering a broad range of sustainable farming practices, many of them as old as agriculture itself – is…
By Elizabeth Reaves & Hal Hamilton Within a food and beverage company, climate risk affects each function in different ways – and each of these functions can help farmers…
Culminating in this report and accompanying resources, the Food Lab and Midwest Row Crop Collaborative led a group of ten companies and The Nature Conservancy to develop an exciting and…
PFI has observed benefits from diverse rotations with small grains, including GHG reductions, roots in the ground year-round and yield improvements, from farmers like Tom Frantzen pictured above We are…
By Stephanie Daniels The concept of living income of farmers allows us to consider if the combined effect of various farming practices, voluntary sustainability standards, productivity investments and premiums prices…
In collaboration with the Organic Trade Association, the Organic Grain Collaboration has co-authored a new report, titled “U.S. Organic Grain – How to Keep It Growing“. The report includes information on…
In collaboration with partners Hanns R. Neumann Stiftung (HRNS) and Sustainable Agriculture, Food and Environment (SAFE), we are happy to share a new report, Investing in Youth in Coffee Growing Communities,…
The demand for organic grains is growing. Aroostook County, Maine is a region that could help to meet this gap in supply, but organic grain farming as a standalone business…
Organic grain supply is an identified bottleneck for value-added processes. Growth in grain production lags other organic commodities and remains a negligible amount of total U.S. cropland. An informal group…
Food and beverage companies are facing a rapidly changing world. Consumers everywhere are growing more knowledgeable and concerned about the ethics of where and how their food and drink…
