USDA unveils new rules for hemp production

Newly proposed regulations from the Trump administration will require hemp farmers to have samples of the crop taken by a USDA-approved agent up to 15 days after harvest. This framework would also allow licensed hemp growers to apply for loans, crop insurance and risk management products. The public has 60 days to comment on the rules, which will become ineffective in two years. Read more at Modern Farmer…

Israel steps closer to winning the race to serve cultured meat

Future Meat Technologies, an Israeli cultured meat startup, just announced its plans to construct the world's first pilot production facility for growing meat. This would make Israel neck-and-neck with the U.S. in terms of being the first to introduce cultured meat to consumers on a large scale. The company's first product will be a mix of plant-based and cell-cultured materials in order to be cost-competitive with conventional fare. Read more at Quartz…

New federal report shows dairy cooperatives struggling with power imbalances and competing interests

Dairy farmers have long complained that the industry's modern cooperatives are taking measures to keep milk prices low in order to reap more of a profit, and a recent Government Accountability Report confirms this. Small farmers in particular are at risk for losing their voices as more states greenlight voting structures that allocate votes based on production. Read more at New Food Economy…

The problem with America's bulk food bins 

Containers and packaging make up a whopping 30% of our waste annually, and much of it gets tossed in ever-expanding landfills. One solution? Zero waste stores that allow consumers to shop in bulk using refillable containers. U.S.-based bulk stores, however, are far behind their European counterparts in terms of consumer and employee education, and they're hitting walls when it comes to scaling up. Read more at Eater…

Redefining the restaurant of the future

Futurists at The NDP Group predict that the restaurants will soon have to make major moves to adapt to Gen Z's desire for flexibility and frictionless experiences. Digital orders will continue to grow, meaning more virtual kitchens will crop up, and restaurant operators will be forced to redesign and optimize their stores to get consumers in the door. Read more at Restaurant Hospitality…