U.S. unveils guidelines to reduce salt in restaurant, packaged food

In an effort to cut average salt consumption by one-third, the FDA issued voluntary guidelines for food manufacturers and restaurants to cut sodium content in their products. Many companies have already done so in anticipation of the guidelines. Read more at Reuters...

Beans could be the low-tech solution to food's biggest problems

Pulses are trendy, but they're also part of a more sustainable food future, thanks to their nutrition profile—high in fiber and protein—as well as their relatively low agricultural input requirements and ability to enhance soil health. Read more at Take Part...

Food-delivery startups head for shakeout as venture money slows

Several well-funded food delivery apps, like PepperTap, which shut down earlier this year, are running into trouble. Read more at Bloomberg Technology...

Like to get more bang for your sustainability-boosting buck? Here's how

Researchers at the University of Minnesota have come up with a way to assess and compare the costs and impacts of "green" products called the Hotspot Scenario Analysis-Procurement Portfolio Optimization. Read more at ScienceDaily...

Boom time for urban farming

Rather than just growing vegetables for their own families, more and more urban farmers are moving toward commercial food production. And slowly but surely the USDA is developing resources for them. Read more at The Plate...