Sustainability

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Holland America Line utilizes ASMI's Seafood U course to certifies the cruise line’s dining and galley team members for their understanding of the species, benefits and responsible fishing practices of the Alaska fishing industry.

US Roundtable for Sustainable Beef elects new officers and board of directors.

Strategic partnership meets the growing demand in California, and nationwide, for ethically sourced, sustainable and domestically raised beef products.

The Meat Institute and American Frozen Food Institute join a collaborative that provides members with a scalable, cost-effective solution to the challenge of addressing supply chain or Scope 3 emissions.

Cargill’s managing director of plant-based meat alternatives shares plant-based protein category perceptions and projections.

Producers will measure cattle weight gain and submit cover crop samples to shed light on feed quality of cover crops.

Compostable, lightweight tray serves as a drop-in replacement for traditional polystyrene foam trays in protein packaging that can work on existing industrial food packaging equipment.

Processor produces 354,037 gallons of fish oil biodiesel, avoiding 227 metric tons of carbon dioxide equivalent emissions.

Meat producers need to be prepared to adopt tools that help them cut waste, use less energy and source ethically.

Thirteen establishments receive awards for their progress with emissions reduction, energy conservation, packaging/food waste reduction, technological innovation and water conservation.