“Being part of the Food Lab is the right thing to do, the good thing to do—for the world. It’s also good for our businesses. There’s a competitive advantage for SYSCO to be involved, but we can’t fully realize that competitive advantage without working together with others in this group to mainstream sustainability.”

—Larry Pulliam, Executive VP, SYSCO


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The mission of the Sustainable Food Lab is to accelerate the shift of sustainable food from niche to mainstream.

We define a sustainable food and agriculture system as one in which the fertility of our soil is maintained and improved; the availability and quality of water are protected and enhanced; our biodiversity is protected; farmers, farm workers, and all other actors in value chains have livable incomes; the food we eat is affordable and promotes our health; sustainable businesses can thrive; and the flow of energy and the discharge of waste, including greenhouse gas emissions, are within the capacity of the earth to absorb forever.

 


Spring Newsletter 2010Spring Sustainable Food Lab Newsletter now on-line

 

 
Sustainable Food Lab launches global climate project to help farmers grow greener  At least a dozen companies are teaming up to estimate the greenhouse gas footprint of specific farming systems and talk with farmers to figure out how to reduce that footprint as rapidly  and efficiently as possible. Christof Walter from Unilever explains, “The Cool Farm Tool will help us understand what practices make the biggest difference in any particular farm situation." READ MORE
 

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