The dairy industry aims to be carbon neutral by 2050. Here's what it means for farms

The Salt

The dairy industry is investing big in research to meet its carbon neutral goal by 2050, and to get farmers paid for climate friendly farm practices

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What Is Biophilic Design and Why Is It Trending for 2022?

Modern Restaurant Management

It’s predicted that 66% of the world’s population will live in an urban environment by 2050, and already people spend 93% of their time indoors, away from nature – and we know that keeping in touch with nature impacts our physical and mental well-being.

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Feeding Future Generations with Technology

Foodable

billion people by the year 2050. Technology is critical to the survival of the restaurant industry in a post-pandemic world. The future of the restaurant and hospitality industry depends on two major categories of foodservice technology to advance: operations and next generation foods.

Skip the Straw: How Restaurants Can Make an Impact

Modern Restaurant Management

At current rates of production, plastic pollution in the ocean will outweigh fish pound-for-pound by 2050. Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations.

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Coffee News Recap, 1 Apr: Research finds coffee may increase life expectancy, ICO supports producer living wage programme & other stories

Perfect Daily Grind

The company, which manufactures Keurig coffee capsules, hopes to achieve net positive water impact by 2050. Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 28 Mar.

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Travis Scott Made How Much From His McDonald’s Deal?!

EATER

billion “over the next five years as part of its long-term goal to cut in half its emissions by 2030 and reach net-zero emissions by 2050.” [ Fooddive ]. Photo by Jerritt Clark/Getty Images for McDonald’s.

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FoodTech21 A Virtual Event For Foodservice and Food Innovation

Foodable

With an expected world population of 10 billion by 2050, farming technology needs to be reformed and revamped to sustainably feed urban areas. Technology is critical to the survival of the restaurant industry in a post-pandemic world.

Exploring Sicilian coffee production

Perfect Daily Grind

A January 2022 study from the Potsdam Institute for Climate Impact Research found that by 2050, the areas for growing coffee in Brazil, Vietnam, Colombia, and Indonesia are expected to decrease in size and be less suitable.

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MRM Research Roundup: Mid-September 2021 Edition

Modern Restaurant Management

This age group should reach 22 percent of the population by 2050. This edition of MRM Research Roundup features Canadian dining trends, American eating patterns, best and worst cities for burgers and pumpkin spice to the rescue. Hiring Crisis Facts.

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Congrats to Avocado, You’re Allowed to Be Normal Now

EATER

So passé. Shutterstock. Chefs say they’re ditching avocado because it’s unsustainable. Or maybe it’s trend is just over. In 2008, in my senior year of college, a friend and I decided to make brunch.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

And If these current trends of plastic waste continue, one study estimates that by 2050 the plastic waste in the ocean will outweigh the fish. In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding.

The Most Interesting Oil in the World

EATER

It’s widely used in the products that we use all the time and demand is, according to Twilley, “expected to quadruple by 2050.” KYTan /Shutterstock.

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Why Restaurant Sustainability Is More Than A Passing Trend

Marketman

billion by 2050. From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. As well as how they measure up in overall sustainability. . Today more than ever, sustainability is more than a passing trend. It’s an absolute necessity.

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Why Restaurant Sustainability Is More Than A Passing Trend

Marketman

billion by 2050. From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. As well as how they measure up in overall sustainability. . Today more than ever, sustainability is more than a passing trend. It’s an absolute necessity.

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Could Climate Change Make Food Less Nutritious?

EATER

As the review notes, beans , grown by smallholders in western Malawi, northern Mozambique, Zambia, Zimbabwe, and Tanzania will likely no longer be cultivated in the region by 2050, due to worsening drought. Diedov Denys /Shutterstock.