Event aims to create dual-use land opportunities by pairing solar power development with agricultural production or agrivoltaics.

New and expanded show resources can help brands lessen energy consumption, minimize waste and reduce overall carbon footprint.

Symposium guests meet to discuss how food production processes can be optimized while improving sustainability.

Andy Hanacek, editor-in-chief of The National Provisioner, sat down with Nicole Johnson-Hoffman to discuss the Global Roundtable for Sustainable Beef (GRSB) and its mission, as well as her goals for the group and its members moving forward.

Freezing and chilling systems, rooms and facilities continue to advance, as do the quality, sustainability and eco-conscious goals for most processors in this arena.

With such factors as price, convenience, wellness and sustainability on their minds, more consumers are seeking precise varieties of proteins, including packages with specific portions.

Whatever your packaging format, it’s quite likely a more sustainable alternative exists.

Sustainability is top of mind for the meat industry, both for improving efficiency and managing resources. Demonstrating a commitment to sustainability can also be good for the bottom line.