Tyson Foods has created the Coalition for Global Protein, a multi-stakeholder initiative to “advance the future of sustainable protein.”
The following are the expected objectives of the Coalition:
Tyson noted that potential focus areas the Coalition could address include reducing food loss and waste, increasing access to protein, and safeguarding ecosystems. As part of the initial work of the Coalition, stakeholders will work together to align on the focus areas. The Coalition will publicly report on commitments and progress later this year.
This week at the 50th World Economic Forum Annual Meeting, Tyson Foods is convening leaders from the global protein industry, as well as academia, nongovernmental organizations, and financial institutions, to kick off the Coalition.
“We’re focused on uniting the world’s most influential, food-focused stakeholders around a shared purpose to build a future of protein that is sustainable and equitable across global communities—at every link in the supply chain,” said John R. Tyson, chief sustainability officer of Tyson Foods, in a company press release. “Igniting transformative change in our food system requires industry-wide collaboration and a willingness to go beyond our individual businesses through strong commitments and actions.”
The U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS) has announced a regionalization agreement with China for the safe trade of poultry products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has published a notice in the Federal Register that it will allow establishments to use the implied nutrient content claim “healthy” on their labels in accordance with certain guidelines.
A study published in JAMA Network Open suggests that children whose mothers ate fish one to three times a week during pregnancy were more likely to have a better metabolic profile than children whose mothers ate fish rarely (less than once a week).
Urban horticulture may hold the key to providing local populations with their supply of fresh fruit and vegetables, according to a study published in Nature Food.