A new scientific review offers recommendations on how to measure the environmental impact of coffee – with the hope of also standardizing how this is done in the future.
DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?