Back in 2009, the U.S. dairy industry committed to an aggressive goal of reducing greenhouse gas (GHG) emissions by 25% by 2020, using 2008 as its baseline.

The survey polled more than 1,000 people earlier this month to get a better understanding of how shoppers are adjusting grocery shopping behaviors during the pandemic.

When it comes to sustainability in the food world, think of fully using food, not avoiding food waste. Food is 100% usable at all times, one industry expert told attendees at the International Restaurant and Foodservice Show.

Smithfield Foods is donating 40,000 pounds of protein to Second Harvest Food Bank of Middle Tennessee as part of ongoing recovery efforts in Nashville and surrounding counties in the wake of the devastating tornadoes. The donation, equivalent to more than 160,000 servings, is part of Smithfield’s signature hunger-relief initiative, Helping Hungry Homes according to an AgDaily article.

The COVID-19 pandemic has hit during one of the busiest times for ag retailers as they work to get their farmer customers off to a successful start for the growing season.