Rachel Cernansky

Since founding ECOlunchbox in 2009, Sandra Ann Harris has been scaling her no-plastic lunchware business without diluting her values.

The deli department—and fresh prepared food in particular—has the potential to drive more growth if stores can boost its reputation among shoppers and cater more specifically to their needs.

New quinoa varieties hold promise for domestic supply and natural products use.

Through partnerships or extensions of current services, retailers small and large are meeting customers' demands for convenience.

The etailer has dozens of new products in the works.

In an old Chicago warehouse, circular economies of food production are put on display.

As the agency takes testimony on the meaning of "healthy" on food labels, it revises its stance on high-fat foods.

A new nonprofit has set out to up the quality of the food supply by identifying contaminants in products.