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[email protected]: A bill to fight fraudulent organic imports | From food waste to booze

Each day at 5 p.m. we collect the five top food and supplement headlines of the day, making it easy for you to catch up on today's most important natural products industry news.

Lujan Grisham, Faso introduce bill to crack down on fake organics

New bipartisan legislation introduced by Reps. John Faso (R-NY) and Michelle Lujan Grisham (D-NM) seeks to protect the integrity of the organic seal by providing the USDA with the resources it needs to upgrade import documentation and technology, and crack down on fraudulent imports. Read more at Los Alamos Daily Post…

 

Creative distillers tackle food waste, redefining ‘getting trashed’

Socially responsible booze! Misadventure Vodka is a southern California distillery launched over the summer by a bartender and an agricultural economist that makes all of its liquor from almost-stale bakery products from a local food bank, with a dual mission to produce premium vodka and reduce food waste. Read more at NPR…

 

SF to lift veil of secrecy on US livestock antibiotic use

The Board of Supervisors in San Francisco is voting on a measure that would require large grocery chains to disclose the antibiotic use practices of the meat companies whose products they stock. That information would be posted on the city Department of the Environment’s website. Current federal laws allow livestock producers to use antibiotics on their animals without disclosure. Meanwhile, antibiotic use on U.S. livestock has climbed drastically in recent years. Read more at NRDC…

 

Walmart has acquired the logistic startup Parcel to help launch same-day delivery in New York City

It will use the startup’s technology and services to ramp up its same-day delivery options for various kinds of merchandise, including fresh and frozen groceries, in New York City. Read more at Recode…

 

Co-working space for foodies? It’s coming.

In Chicago’s Fulton Market neighborhood, a 20,000-square-foot building is set to be transformed into a co-working space for food and beverage companies and restaurant operators to develop new concepts and products. Read more at Crain’s Chicago Business…

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