What we are reading and listening this week:
Colleges Tap Growing Need for Beer Industry Education, Food Dive
Traveling around Pennsylvania to map its craft breweries, Alison Feeney realized the state was light on something. For all the beer it makes, it has few places to get a formal education in it. Feeney, a geography professor at Shippensburg University who was working with the state to gauge the size of the growing industry, spent time talking with the brewers about how they learned their craft.
As Awareness Grows About Food’s Role in Climate Change, What Solutions Exist?, Civil Eats
Despite the growth in coverage, dialogue, and action to address climate change, food and agriculture remain far from the conversation. And yet we know that food and agriculture play a major role in the production of global greenhouse gas emissions—as much as 24 percent by some estimates. Take the recent interactive report from the New York Times highlighting the ways in which countries can dramatically reduce emissions; it gave less than one full sentence to food and agriculture.
Everything in Your Company,' Says the Co-Founder of Lenny & Larry's Complete Cookies, Entrepreneur
Not many entrepreneurs can boast of not only staying with their company for 25 years, but creating an entire product category. Barry Turner has done both. Turner is the co-founder of Lenny & Larry's, which introduced the protein-packed cookie in 1993, years before eating protein-packed anything was mainstream. He and his co-founder, Benny Graham (they thought their names with L's would be funnier on the label), hustled to convince stores to carry their nutritional treats for years, until they sold the brand in 2001.
6 Food Trends That Are Blowing Up Right Now, From Zhoug to Spam, Fast Company
What’s next for the $5.75 trillion food industry? Tastewise, an AI-powered food intelligence company and trend tracker, shares some insights on consumers’ ever-morphing tastes. In a new report, the Israel-based startup found that Instagram continues to make stars out of once niche or unpopular foods (like Spam), while new behaviors such as “restaurant hopping” transform the dining scene.
Burt’s Bees: Roxanne Quimby, How I Built This with Guy Raz
In the 1970s, Roxanne Quimby was trying to live a simpler life – one that rejected the pursuit of material comforts. She moved to Maine, built a cabin in the woods, and lived off the grid. By the mid-80s, she met a recluse beekeeper named Burt Shavitz and offered to help him tend to his bees.As partners, Roxanne and Burt soon began selling their "Pure Maine Honey" at local markets, which evolved into candles made out of beeswax, and eventually lip balm and skin care products. Today Burt's Bees can be found in nearly every grocery store and drugstore around the U.S.
8 Mission-Driven Companies Reinventing The Packaged Food Industry, Forbes
The packaged food market in America is valued at over $800 billion. In recent years, consumers have been demanding products with higher nutritional content and more organic ingredients, and ones that meet dietary restrictions such as gluten-free, dairy-free, nut-free and vegan. Smaller companies are achieving success as people seek healthier, locally-made, more authentic goods and avoid mass-produced items offered by the food industry giants, such as Kraft and Campbell’s.