|How Smuckers and Similac Navigate Non-GMO vs. Organic Brand Strategies|
The Market Strategist - 2/3/2016. By Michal Clements - Organic has been a food trend for many years, and most food brands have a market strategy perspective on the issue, ranging from actively dismissing organic to embracing it wholeheartedly. Just as the “natural” market starts to settle down, a new popular trend has emerged: Non-GMO.
|Sodexo chosen as new food service vendor for UMaine|
Mainebiz - 2/3/2016. The University of Maine System has announced its choice of France-based Sodexo Inc. as the new food service vendor on six of its seven campus locations. Sodexo has not only agreed to UMaine's recent commitment to sourcing 20% of its food locally by the first year of its contract, it hopes to surpass that amount by 2020 with a goal of locally sourcing 25% to 30% of its food.
|40 years of science: Organic ag key to feeding the world|
Washington State University - 2/3/2016. By Sylvia Kantor - Washington State University researchers have concluded that feeding a growing global population with sustainability goals in mind is possible. Their review of hundreds of published studies provides evidence that organic farming can produce sufficient yields, be profitable for farmers, protect and improve the environment and be safer for farm workers.
|Senate Looks to Classify Biomass as Renewable, Carbon Neutral|
Maine Public Broadcasting - 2/3/2016. By Fred Bever - An energy bill that hit the floor of the U.S. Senate this week could provide assistance to the biomass energy industry. U.S. Sens. Susan Collins and Angus King of Maine are backing an amendment that supports the classification of biomass as a renewable resource – a move that’s drawing fire from some environmental groups.