Eco-conscious diners can rely on restaurants to tell them their fish comes from a sustainable source, but it can be hard to know for sure. That’s why a new certification system, launched by blockchain companyViant and the World Wild Fund for Nature, is intriguing: It provides a step-by-step way to verify a fish’s journey from the ocean to the market to the dinner plate. …
Don’t tell Eden Milroy that the local seafood industry is dying. Milroy is making a big bet on its future in Boston: a 200,000-square-foot seafood processing complex in the marine industrial park in South Boston. …
As the calendar rolls over into 2018, Chef Colin Kelly is buying what a growing number of Maine farmers are selling: the notion that veal can be raised humanely and sustainably. In fact, veal proponents argue that if you regularly enjoy drinking milk and eating value-added dairy products – cheese, yogurt, ice cream – the green thing to do is also to consume a critical byproduct of the dairy industry: bull calves born to dairy cows. …
New research shows consumers not only misinterpret the label, they’re willing to pay significantly more for “natural” steak when they’re unfamiliar with the U.S. Department of Agriculture (USDA) definition. A petition to the USDA claims that natural labeling misleads consumers. …
Hempler Foods Group, LLC, a Ferndale, Wash. establishment, is recalling approximately 4,068 pounds of pepperoni sticks products that may be contaminated with extraneous material, specifically metal, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced. …
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