Get the facts about organic produce: It's grown without use of most synthetic pesticides, fertilizers, and herbicides, and may use more sustainable farming methods. But when it comes to fruits and vegetables, there is no wrong choice for good health. bit.ly/2NKGbwE

Tufts Experts say: Both stevia and saccharin have relatively high daily safe intake limits and there is no conclusive research showing that one is safer than the other. However, getting your sweet fix from fruits and sweet veggies is the healthiest choice. bit.ly/2MpBCac

Tufts experts say: The plant foods that are highest in protein are soy and other beans and legumes, nuts and seeds, and some grains. Lentils, edamame, tofu, pumpkin seeds, and quinoa are among the many great sources of plant-based protein. Read more: bit.ly/2UFXnXP

Thank you everyone for supporting the @FTFNutriLab over the past decade! We are excited to announce that Tufts Nutrition will lead the new Feed the Future Food Systems for Nutrition Innovation Lab. We'll be updating this account for the new Lab- stay tuned for more coming soon!

“We’re really excited about the possibility that HowGood can really help us, with their extensive catalogue, look at more carbon-friendly alternatives to sourcing as well as our other ESG metrics.” - Jonah Smith, Global Head of ESG at KraftHeinz: hgd.is/3xlspr8

The number of food products with publicly-available carbon footprints increased by more than 800% since 2019. For proven strategies on how to drive sales, grow margins, appeal to retailers & build loyalty, download the #ProductSustainabilityPlaybook: hgd.is/3yOSRsV

What’s the difference between #lifecycleassessment and #carbonfootprint analysis? Learn more about the best option for evaluating your products in the first of the upcoming State of Research series, “LCAs & Carbon Accounting for the Food Industry." hgd.is/3zcH9Zf #lca

A sustainable & food secure world for all is possible. We need MORE efficient, inclusive, resilient & sustainable agrifood systems to future-proof our planet. Transforming our agrifood systems offers many benefits, here are just 5👇🏻 #FoodSystems

Take a minute to think about our oceans... 🌊Oceans act as the largest carbon sink in the 🌍 🌊Oceans host 80% of life on the 🌍 🌊Oceans provide half of the 🌍’s oxygen The health of our oceans affects us all. Let's do something about it 👇 #BlueTransformation

From plastic mulch films to ear tags to greenhouses, plastic products are widely used in agriculture. They often end up abandoned in our soils & aquatic environments, threatening our ecosystems & food security. Here's how we can change this ⬇️

Happy September 🌞 This month we reveal our new look 👀, share a beautiful recognition 🏆, and give some insight on how Supply Change Capital operates! 🎉 Plus, some fun bonus content, so be sure to scroll to through for our latest merch! 🛍 Be sure to check it out, link in bio.

How do we ensure that the fisheries & aquaculture sector is sustainable? Check out our interactive report on how we can sustain our oceans 👉 bit.ly/3ff2l6x

How have Andean farmers conserved native potato 🥔 diversity? ✅ By forming a network of potato guardians ✅ Marketing their native potatoes Find out more: 👉🏽 bit.ly/V-RecoveringPo… 🔸 Grupo Yanapai 🔸 McKnight Foundation 🔸 CGIAR 🔸 UN Biodiversity

🥳 Really excited to share the launch of the new Food Systems Dashboard!!! The most comprehensive data source on food systems worldwide. It includes data visualizations to describe and diagnose food systems and recommended actions to address challenges. foodsystemsdashboard.org

Also, check out our related project, the Food Systems Countdown Initiative––the most comprehensive effort to measure, assess, and track food systems performance worldwide. foodcountdown.org

Shoutout Hyfe Foods! Featured in BBC News (BBC Breaking News) as one of the firms making flour from mushrooms and cauliflower. Hyfé uses the root network of mushrooms, called mycelium, to make an alternative to wheat flour.

#Ingredient #sourcing decisions are the most important tools for improving #product #sustainability. For tips on how to formulate sustainable #plant-based products and communicate transparently to your customers, read our latest article on ProVeg International: ow.ly/STUU50LZGJH

Awesome thread ⬇️ Great snapshot of the rapid innovation happening in the alt protein space… and, as Mike notes, this sector is still in its infancy. There is lots of progress still to be made in taste, texture, and price, but it’s on a promising trajectory.

I promised I would post a thread on my presentation on animal vs alternative protein products and their environmental and economic sustainability. So here it goes... 1/55

Animal source foods, especially ruminant livestock, typically perform poorly on environmental impact assessments. Is this because they are inherently unsustainable? Are crops inherently more sustainable? Or are the metrics used to quantify the impact of livestock flawed?