Veg News: Can Big Dairy’s Old Tricks Convince Vegan Milk Lovers?

Food Ingredients First: The Wellness Wave of Collagen Beverages

Food Network: What Should You Look for In a Sustainable Brand?

The Food Institute: Why Chipotle’s Nutrition Filters Hint at Menus of the Future

The Good Trade: What Does An “Organic” Certification Really Mean?

Scientific American: Food Dumped During Pandemic Comes with an Emissions Price Tag

New Republic: The Problem with Shrimp

Outside: Meal Replacements Still Don’t Taste Good

Insider: 10 imposter foods you’re eating that aren’t what they say they are

The Daring Kitchen: “Unhealthy” Healthy Foods

The Manual: What Happened to Free Bread at Restaurants?

EcoWatch: Food Companies Are Making Their Products Addictive, and It’s Sickening (Literally)

Better Homes & Gardens: Yes, You (Usually) Can Still Eat Food Past its Expiration Date, And Here’s Why

Public Goods:  Are Certified Non-GMO Foods and Products Worth Buying?

U.S. News & World Report:  From Israel, a Sweet Invention Is it safe to eat cereal that’s passed its ‘best by’ date?

Charleston Chronicle: The Impact of Climate Change on Communities of Color

Parents: GMOs and Babies: What’s Hiding in Your Little One’s Food K-Cup Pileup: How Your Instant Coffee Habit Is Affecting The Environment

Managing People at Work: Food for Thought [pdf]

ReadersDigest:  15 Supermarket Foods That Legitimately Last for Years These Corn Chips Are (Almost) Better Than Sex Beware the Burger: Eating More Meat Linked to Blood Sugar Imbalances and Liver Disease The Dangerous Preservative In Skinnygirl Cocktails Could Also Be In Your Dessert (And Meal And Drinks)