National Academy of Sciences, Leslie Pray and Ann Yaktine, Rapporteurs; Food Forum; Institute of Medicine
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[Description] In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics of foods, introduce antibacterial nanostructures into food packaging and encapsulate and deliver nutrients directly into targeted tissues, among other applications.

However, as with any new technology, along with the benefits, there is the potential for unanticipated adverse effects. There is still a great deal to learn about any health outcomes related to introducing nanosized materials into foods and food packaging materials. Developing nanotechnology into a safe, effective tool for use in food science and technology will require addressing these and other questions. Assuring consumer confidence will be equally important to the success of this new emerging technology.

The Institute of Medicine held a one-day workshop, summarized in this volume, to further explore the use of nanotechnology in food. Specifically, the workshop was organized around three primary topic areas: (1) the application of nanotechnology to food products; (2) the safety and efficacy of nanomaterials in food products; and (3) educating and informing consumers about the applications of nanotechnology to food products.

Since starting a program for recycling expanded polystyrene foam (more commonly, but not technically, called styrofoam), Pacific Seafood has recycled and sold more than 300,000 pounds of packaging material that it used to toss in the trash.

When Alasdair and Charlotte Large decided to open the Keystone Brewery in Tisbury, England, they decided, unlike big brewers, to mature their ale in the cask using traditional ingredients.

Mr. Large likens his suds to wine.

“I’m not an industrial brewer trying to iron out every bit of character,” he said. “It’s cheaper and quicker to do things big, but that’s a commodity rather than a product.”

Keystone is a product the Larges keep very close to home. The brewery is minutes from the family house and, for the most part, Keystone won’t distribute farther than Bath, 35 miles away.

A scientist pondering the growing problem of brewery waste in Europe has devised a way to tap into the power of beer:

He and his partners designed a system to recycle spent grains and wastewater to produce energy that can fuel the beermaking process.

PepsiCo calculated that the equivalent of 3.75 pounds of carbon dioxide is emitted to the atmosphere for each half-gallon carton of orange juice.

Businesses do not have to sacrifice profitability in order to have a social and environmental conscience.

That is the message that Rocky River brothers Dan and Pat Conway, owners of Great Lakes Brewing Company, want to get across to corporate America.

The Conways do business according to what they call the Triple Bottom Line, striving “to engage in economic, social and environmental practices that achieve a sustainable, yet profitable business.” Current brewery projects include the exploration of alternative fuels, recycling, vermicomposting and organic gardening and energy efficiency.

We don’t eat lions, tigers or bears for protein, so we shouldn’t eat shark, tuna or swordfish either. We need to be eating further down the ocean food chain if we want an ocean food chain from which to eat in the future.

Those are statements from Paul Johnson made on a panel during Changemaker’s Day at Slow Food Nation this weekend in San Francisco, CA. The panelists and audience were interested in how fishers, distributors, and chefs could work together to ensure the viability of the oceans upon which their livelihoods depend.

Besides encouraging eating more “bottom feeders,” who reproduce more quickly, Johnson (owner of Monterey Fish in San Francisco) made even stronger statements regarding the importance of supporting small boat fishers, even ones that might use trawlers, over industrial, large scale fishing if we want clean fish choices in the future. He thinks the small boat fishing industry, and communities which they support, may be in more danger than the fish populations. Treehugger just this week also discussed how small boat fishing likely has a much lower impact on climate change than industrial fishing.

More than five billion 12-oz. servings of beer — or about one in seven beers brewed by Anheuser-Busch in the United States — are expected to be brewed using renewable fuel by the end of 2009, thanks to environmental efforts at the company’s 12 U.S. breweries. The company’s breweries in Houston and Fairfield, Calif., are currently installing alternative energy technology that will be operational by year end, and as a result the company’s U.S. breweries will run on more than 15 percent renewable fuel.

Be Green Packaging, LLC (Be Green) is pleased to announce that their line of bulrush packaging has been awarded and certified “Silver” Cradle to Cradle by MBDC (McDonough Braungart Design Chemistry, LLC). MBDC is a leading environmental consulting firm focused on helping companies implement new approaches to sustainability and prosperity. Be Green Packaging’s certification comes after a ten-month study of its bulrush fiber and sustainable design. Be Green’s bulrush packaging has successfully met the certification criteria for: Materials, Material Reutilization/Design for Environment, Energy, Water and Social Responsibility.

Companies behind some of the biggest brands on UK supermarket shelves have pledged to slash the environmental impact of transporting their goods.

As the ground shifts under their feet, food giants experiment with new strategies

Starting next year, Sapporo Breweries will put a carbon label on cans of its Black Label draft beer stating how much carbon dioxide is emitted per can during the entire production and disposal process, the Daily Yomiuri reports.

David Anderson dreams about living on a farm.

But in his dream, it’s not corn and soybeans stretching to the horizon.

Anderson envisions rows of hops surrounding a garden of herbs and spices. In the distance, a wind turbine collects energy from breezes over Wisconsin countryside.

And he isn’t quaffing fresh milk in his dream barn.

From wall-mounted taps he sees golden — or maybe caramel or amber — flows of beer.

As Earth Day approaches, Anheuser-Busch will begin airing four new television ads featuring employees discussing the company’s commitment to the environment. At the same time, thousands of Anheuser-Busch employees across the country and their families are gearing up for the company’s annual “Green Week” activities.

In the future, french fries might be infused with all the brimming, healthy flavor of oil produced by algae.

Coors Brewing Company announced today its plans to reduce total greenhouse gas (GHG) emissions by 12 percent, indexed to its production level, by 2010. The Company committed to the greenhouse reduction goal as part of the U.S. Environmental Protection Agency’s (EPA’s) Climate Leaders program – an EPA industry-government partnership that works with companies to develop comprehensive climate change strategies.

Bayer to Spend $1.46 Billion on Climate Program
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Bayer has launched its Group-wide Climate Program, a multi-focus plan for reducing carbon emissions and protecting the environment.

Nokia Siemens Sees Profit in Energy Savings
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Nokia Siemens Networks plans to cut energy consumption at some mobile base stations, saving both power and money.

Tyson Backs Chicken Fat-to-Fuel Project
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Tyson Foods is backing a biofuel project that could turn tons of chicken fat into fuel. With estimated capacity for 75 million gallons per year, operation of the plant is scheduled for 2010.

Johnson Controls Adds Students’ Green Concerns to Campaign ‘08
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The winners of Johnson Controls’ TEAMS competition were asked to write an open letter to all the candidates in the 2008 presidential race, urging potential leaders to make the environment and energy efficiency top priorities for the election and beyond.

Nestle and Tyson Among Cos. Developing GRI Guidelines for Food Industry
http://www.greenbiz.com/news/news_third.cfm?NewsID=36310
Nestle, Tyson Foods, Bunge and Green Mountain Coffee Roasters are the first members to join the GRI working group, which will develop sustainability indicators specific to the food processing industry.

New Carbon Standard Brings Integrity and Transparency to Carbon Offsets
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The Climate Group, the International Emissions Trading Association and the World Business Council for Sustainable Development launched a new global carbon offset standard at the London Stock Exchange to increase participation and confidence in the global voluntary carbon market.

Think Tank Unveils Global Power Plant Database
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The Carbon Monitoring for Action database, or CARMA, spans 50,000 power plants, 4,000 power companies and almost 200,000 regions throughout every country. The U.S. is the biggest CO2 emitter by volume, while Australia emits the most per capita.

Green Concerns Key for Ethical Investors
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Ethical investors will continue to back carbon-intensive firms, but only if they see a commitment to limit environmental impacts.

Survey: Consumers Don’t Understand Green Terms
http://www.greenbiz.com/news/news_third.cfm?NewsID=36277
Are energy conservation and energy efficiency the same? A new survey shows many consumers don’t understand terms such as energy efficiency, smart energy and demand response.

California Sues U.S. Companies, Stores Over Lead in Toys
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After millions of toys containing lead were recalled, the state sued 20 U.S. toy companies and stores, alleging they knowingly manufactured and sold toys with unlawful amounts of lead.

Survey: UK Government Not Helping Businesses Turn Green
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A majority of United Kingdom businesses think it’s important to be environmentally friendly and would like to see the government provide more assistance to businesses going green.

Green-Minded Shoppers May Bring a Shift to ‘Black Friday’
http://www.greenbiz.com/news/news_third.cfm?NewsID=36301
As consumers increasingly embrace all things green, companies of all sizes are trying to capitalize on the post-Thanksgiving shopping frenzy and do right by the planet at the same time.

Understanding the Renewable Power Options for Your Business
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This issue brief from Business for Social Responsibility and GreenBiz.com gives an introduction to the importance of and options for using renewable power to operate businesses in the U.S., answering the main questions and outlining the benefits.

Wal-Mart’s First Sustainability Report: Just a Gesture or a Just Account?
By Anne Moore Odell, SocialFunds.com
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Although there are the usual opposing viewpoints that surface whenever the greening of the world’s biggest retailer is discussed, many are viewing Wal-Mart’s sustainability report a good first step on a long road.

Educating Executives: Sustainability 101
By Ron Nahser
http://greenbiz.com/news/columns_third.cfm?NewsID=36307
We can turn challenges into innovative opportunities to realize triple bottom line advantages by providing today’s leaders with knowledge and business skills that encourage new ways of thinking.

Following the global trend in environmental awareness, paired with heightened consumer consciousness, food companies are increasingly facing new expectations and seeking to proactively communicate the economic, social and environmental performance of their businesses.

The Global Reporting Initiative (GRI) has responded to the demand for increased transparency in food production by facilitating a working group to provide sector-specific sustainability indicators for food processing activities. The resulting Sector Supplement on Food Processing will be open to a public comment period and will complement the more general GRI-developed G3 Guidelines for sustainability reporting.

Fetzer Vineyards pioneering leadership in sustainable environmental practices has been recognized by the United States Environmental Protection Agency with the award of a 2007 Best-of-the-Best Stratospheric Ozone Protection Award in celebration of the 20th anniversary of the signing of the Montreal Protocol, a signature event in climate protection endorsed by 190 nations.

The California Integrated Waste Management Board has also awarded Fetzer its 12th WRAP (Waste Reduction Award Program) award for reducing landfill waste through innovative recycling and waste reduction programs that allow the winery to be a zero-waste facility.

Environmental sustainability is not a passing trend; rather, it is a critical business issue that is rapidly becoming a requirement for consumer businesses, according to a recent study conducted by Deloitte Consulting LLP for the Grocery Manufacturers Association (GMA).

See also Case Studies in Sustainability: From the Fields through the Supply Chain to the Shelf.

The Coca-Cola Company (TCCC) today pledged to lead its global beverage operations, including those of its franchise bottlers, to replace the water it uses in its beverages and their production. The Company will focus its actions in three core areas: 1) reducing the water used to produce its beverages, 2) recycling water used for beverage manufacturing processes, and 3) replenishing water in communities and nature.

The pledge was announced at the annual meeting of WWF in Beijing, where the Company launched a multi-year partnership with WWF to conserve and protect freshwater resources. This $20 million (US) commitment from The Coca-Cola Company to WWF will be used to help conserve seven of the world’s most important freshwater river basins, support more efficient water management in its operations and global supply chain, and reduce the Company’s carbon footprint.

Two years ago, dairy giant Dean Foods shuttered a milk-processing facility in Wilkesboro, a town at the eastern edge of North Carolina’s Appalachian Mountains.

Dean processes 35 percent of the fluid milk in the U.S. and Canada — roughly equal to the combined market share of its three biggest rivals combined. In my area of western North Carolina, it processes 100 percent of the fluid milk. Since there were no other USDA-approved processing plants around, the few remaining dairy farmers in the mountains faced a stark choice: pay to have their milk hauled an additional 55 miles to Winston-Salem, where Dean ran another plant, or exit the business.

In the tiny mountain town of Bethel, N.C. — 45 miles west of Wilkesboro — one such farmer took the second option, closing a 50-cow operation he had started in 1959. When he started his farm, Bethel had around a dozen dairy farms. Today it has none.

When I think of consolidation in the food industry — fewer and fewer companies controlling more and more production — I think of that small farm in Bethel.

The Web-based center will be used to provide the food processing industry with assistance on complying with applicable regulations. The center will include information on regulatory issues and pollution prevention.

Since 1996, EPA has provided more than $21 million to fund 15 industry-specific Web-based centers to help businesses, local government and federal facilities better understand and comply with applicable environmental regulations. The Web-based centers provide a place for businesses, local governments and federal facilities to identify relevant environmental requirements for their specific industries or agencies. The centers provide updates on relevant regulatory developments, information on technologies and techniques, and state resource locators for a wide range of topics to help find important state-specific environmental compliance information.

Information on how to apply: http://www.epa.gov/compliance/assistance/centers/index.html

Suppliers of perishable goods could benefit from a cost-effective, real-time method that could potentially reduce $35 billion (industry estimates) of annual U.S. solid waste in the supply chain.

URBANA, Ill. — The University of Illinois plans to use a $251,000 grant presented by the state attorney general’s office Thursday to test techniques and technology to control hog farm odors.

Bacteria that can munch through confectionery waste could be a valuable source of non-polluting energy in the years ahead, according to research announced on May 23.

In a feasibility study funded by the Engineering and Physical Sciences Research Council (a UK agency for funding research in engineering and the physical sciences — http://www.epsrc.ac.uk/default.htm), scientists at UK’s University of Birmingham (http://www.bham.ac.uk/default.asp) have demonstrated that these bacteria give off hydrogen gas as they consume high-sugar waste produced by the confectionery industry.