Category: Sustainability

Globally, livestock production accounts for 40% of the gross value of agricultural production, and it is also the most resource-intensive segment of the food industry. In general, foods that come from animal sources require significantly more resources like land, water, and energy to produce than their plant-based counterparts. This disparity in resource use is a crucial factor in understanding the environmental footprint of our food system.

A 2019 study revealed that some commercial tea bags release billions of microplastic particles when brewed at high temperatures. This startling discovery has led many consumers to question, does Yogi Tea contain microplastics, and are their products safe for consumption and the environment?.

Roughly one-third of all food produced globally for human consumption is lost or wasted each year, a staggering fact highlighted by the Food and Agriculture Organization (FAO). This reality underpins a global movement focused on rethinking our food systems and answering a critical question: what does sustainable nutrition mean?

According to the Food and Agriculture Organization of the United Nations, global meat production has increased fivefold since the 1960s, but whether red meat consumption has increased is a more nuanced story, with significant variations across different regions. While overall meat consumption continues to rise, per capita red meat intake presents a more complex picture depending on location and socioeconomic factors.

Alaska pollock, a major source for fish sticks and fast-food sandwiches, is exclusively wild-caught, primarily in the Bering Sea. In contrast to other popular species like salmon, pollock is not commercially farmed due to the immense scale and distribution of its natural fisheries.

Globally, the demand for organic food is on the rise, but when it comes to seafood, many consumers are unclear about the labeling. A certified organic fish refers specifically to a farmed fish that has been raised under a strict set of regulations governing its feed, environment, and welfare, overseen by an independent certifying body.

With the global plant-based food market projected to grow from $56.37 billion in 2025 to over $161 billion by 2034, consumer preferences are rapidly evolving. Plant-based trends for 2025 focus on authenticity, functionality, and sustainability, shaped by conscious consumers.

Archaeologists have found evidence of humans consuming macroalgae (seaweed) for thousands of years, but the focus has shifted to their microscopic cousins. The answer to "can humans eat microalgae?" is a resounding yes, and species like spirulina and chlorella are already widely available as dietary supplements and food ingredients.

In 2025, Veganuary reached a record-breaking 25.8 million participants globally, an unprecedented surge in the movement to try a vegan diet for the month of January. So, what is the new Veganuary in 2025 and what does this impressive growth signal for the future of plant-based eating? It's a story of expanding campaigns, innovative food products, and a stronger focus on natural, whole-food ingredients.

According to the Food and Agriculture Organization (FAO), the average global daily calorie intake has risen significantly over recent decades, with current estimates around 2,980 kilocalories per person per day. But what does this translate to in actual weight, and how much food does an average person eat per year across different regions?