Hal Hamilton and Elizabeth Reaves's blog

The Emerging Edge for Sustainable Sourcing: Lessons from Food Companies

posted on January 8, 2015 by AGree Advisor Hal Hamilton and Elizabeth Reaves, Sustainable Food Lab
The views presented in these blogs are those of the authors.

Ten years ago a senior vice-president of one of the world’s largest food brands said, “We just don’t have sustainability on our radar yet.” Now, most food companies have a sustainability profile and a number of them have made a commitment to sustainably sourcing agricultural materials.

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Unstick Food Arguments

The views presented in these blogs are those of the authors.

Arguing about which type of agriculture is best is like the soft mud in a dirt road—it’s where we get stuck. Small farms and big farms each have logic and value for different people, crops and places. Good farmers of any type—organic or “conventional”—can learn from one another.

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