Unilever, which buys 12% of the world’s tea production, wants it all certified sustainable by 2015.
There’s a paper out on the diversity of Agave in Mexico, the source of tequila.
A Kenyan researcher tries to get people to eat more insects.
Jennifer Dotson’s letter to the Washington Post about bee declines refers to “forgotten soldiers of the food supply”. I like that.
Position of the American Dietetic Association: We can conserve natural resources and support sustainability.