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)

“Medicine” Wins 3rd Place in the 2016 Litquake Essay Writing Contest