Humane certified may be the next "local" considering the certification's recent attention in the media. As public attention builds, expect customers to be looking for humane-certified meats in your store.  

Bob Scowcroft, executive director of the OFRF, shares his thoughts on the state of the organic industry and what's holding back sustainable agriculture.

Countries such as Morocco, Taiwan, Egypt and Tunisia came prepared to impress with lines that not only boast big flavor but also natural and organic ingredients.

This week, web strategists, economic developers, business leaders, doctors and at least one Shaman converge on the St. Julien Hotel & Spa in Boulder, Colorado, to chat LOHAS—that is, Lifestyles of Health and Sustainability.

Our hunt for a healthy, natural sugar alternative has resulted in a truly sticky situation. Now, it seems a new contender as up for the title of America’s favorite. 

More states pass laws encouraging stores to cut bag use and California flirts with ditching paper or plastic altogether.

As the economy begins its ever-so-slow rebound, what private label categories will show staying power?

Due to faulty studies and misdiagnoses, while 30 percent of the American population believes they have a food allergy, less than 5 percent actually do.

As consumers plug in to where their food comes from and how it’s raised, grass-fed cattle has become the option for ensuring a more sustainable, healthy cut of beef. The trouble is, there’s not enough of it.

Drawing attention to your store with promotions designed to increase store traffic and sales may be a boon for your bottom-line but don’t really benefit the darling of the day—mother earth.

As consumers turn up their noses at sodium-laden foods, more and more big-name manufacturers are vowing to cut the salt in several products.

Looking for a little end cap inspiration? In time for the spring harvest, the folks at Dole are offering hot fruit pairings for 2010.

Thanks to Michael Pollan, movies like Food Inc. and King Corn, and maybe just a shift in the public conscious, kids are slowly making their way back to the farm. Working with organizations like the National Future Farmer’s of America can help us ensure their practices are organic.

I loosen the button on my pants to accommodate a burgeoning belly. My throat’s sore—hopefully from four days of talking and not an impending cold. I want nothing more than to climb into my hotel bed, nurse my blistered feet and hibernate awhile—maybe until Expo West rolls around again next year.

Recent research shows eight key societal changes determine what foods we see in the marketplace or on the menu when out to dinner.