Thirty-seven products were labelled to indicate embodied carbon emissions, and sales were
recorded over a 3-month period. Green (below average), yellow (near average), and black …

Farm viability poses a grave challenge to the sustainability of agriculture and food systems:
the number of acres in production continues to decline as the majority of farms earn negative …

Food labeling in the United States has been a topic of public debate and conflict for almost
two centuries. Legislative activity has involved consumer–industry–government battles over …

The success of alternative food initiatives indicates increasing interest in changing the way
food is produced, processed, and sold. Ecolabels such as organic and Fair Trade have …

Locally grown food is gaining popularity and increasing its prevalence holds potential for
broad social, economic and environmental benefits. Season extension technologies such as …

Producers are interested in developing labelling schemes that go 'beyond organic'to
address ethical criteria not included the US Department of Agriculture organic standards …

The increase in the supply of low-carbon agricultural products is crucial to reduce carbon
emissions, but the production of such products incurs additional input costs and thus the …

Locally produced foods are perceived by some consumers to provide important societal,
environmental, and personal benefits. In this pilot study, 19 adults living in Virginia …

Pasture-based livestock production holds promise in helping to reinvigorate small and mid-
scale farming, as well as farm communities, across the United States. In this study, in-depth …

Food waste is an important topic in the general context of food consumption sustainability
and ethical consumption. Several studies have focused on environment-friendly labeling …