Shows how ecologically based practices can generate profits, while contributing to broader goals of sustainable development.
A “green” transformation is currently sprouting in the food and agriculture industry in many parts of the world. Growing numbers of farmers, food manufacturers, and distributors are adopting environmental stewardship approaches and other innovations to protect public health and natural resources. This new report published by the World Resources Institute shows that these changes are generating economic and ecological benefits to the food and agriculture enterprises and to society.
The report refers to not only certified organic practices, but more broadly to a range of green approaches that are interpreted as “sustainable,” which means environmentally-sound as well as socially responsible and economically viable. This report identifies the drivers behind change, and the main common elements and strategies for success in the sustainable food production and marketing businesses, based largely on case studies. It shows how ecologically based practices can generate profits, while contributing to broader goals of sustainable development. The report also identifies barriers and needed actions to continue growth of sustainable food systems. The lessons and guidelines are aimed to be useful for decision-makers in the food and agriculture industry and in public agencies. The information is also relevant for consumers and other types of businesses interested in food issues.
Case Studies in the report include: Del Cabo Farms, Durst Growers, Fetzer Vineyards, Frog’s Leap, Full Belly Farm, Lagier Ranches, Lodi Woodbridge Winegrape Commission, Lundberg Family Farms, Natural Selection Foods, Robert Mondavi Winery, Sherman Thomas Ranch, and Small Planet Foods.
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