Why do millennials hate groceries?

They're eating out at bars and restaurants more, and buying groceries at convenience stores, superstores, and natural and specialty stores, but millennials aren't the only ones shopping differently these days. Gen-Xers and senior citizens are experiencing the same structural shift toward eating out more—and they're dividing their grocery shopping among different stores, too. But, when you think about it, this isn't a new thing; rather, it's reminiscent of pre-supermarket days when people shopped at butcher shops, fish markets and mom-and-pop stores. Read more at The Atlantic...

Whole Foods shareholder said planning push for changes, sale

Citing unnamed sources familiar with the matter, Bloomberg reports that one of the retailer's largest shareholders has met with activist investors to discuss big changes, like replacing management and exploring a sale, in light of Whole Foods' struggles. Read more at Bloomberg...

5 ways that entrepreneurs are changing the food system for the better

Influencers including former White House nutrition policy adviser Sam Kass give examples of how technology, marketing and the drive to halt climate change are changing how (and what) food is produced. Read more at Fast Company...

Deforestation opponents enlist powerful ally: Big Food. But there's a catch.

Many large global food companies have said they've taken steps to ensure that their suppliers aren't responsible for deforestation, according to a new report from some global environmental groups. But some of those are soft promises, and many of them don't involve the farm end of the supply chain. That's why other environmental efforts like Global Forest Watch are moving down the supply chain. Read more at NPR...

CDC study attempts to assess outbreak risk from organic food

In a newly published study from the Centers for Disease Control and Prevention, researchers identified 18 foodborne disease outbreaks reportedly caused by organic food products between 1992 and 2014. Salmonella and E. coli were the most commonly occurring pathogens. The authors propose that consumers should not assume organic foods to be more or less safe than other foods produced by conventional methods. Read more at Food Safety News...