Wildway has built a regenerative organic supply chain and is bringing it to the breakfast aisle to set new standards in sustainability, flavor, and nutrition.

McCain Foods USA was awarded $6.9 million in funding through the US Department of Agriculture (USDA)'s Regional Conservation Partnership Program (RCPP), which will be used as part of an "Improving Soil Health in Potato Supply Chains" project.

The initiative will bring regenerative agriculture practices to over 100,000 acres of farmland—nearly double the amount of acres needed to grow the amount of wheat used in DIGIORNO pizza. The work will help the company accelerate the transition to regenerative agriculture in its supply chain.

Since its inception, Purely Elizabeth has been committed to the healing power of food. The brand believes there is a direct connection between the health of our farms and the health of our food.

KIND Snacks launched a three-year pilot project in regenerative agriculture, the KIND Almond Acres Initiative. This initiative builds off KIND's announcement last year of progress made to its prior commitment to source 100% of its almonds from bee-friendly farms by 2025.

According to research from NYU Stern Center for Sustainable Business and Circana, sustainability-marketed products outperformed conventionally marketed products across 36 categories and grew +0.3 points to 17.3% of purchases. In addition, sustainability marketed products’ five-year compound annual growth rate (CAGR) sits at 9.48%, outpacing its conventional counterpart at 4.98% for the same period. 

Strategic partnerships with American Farmland Trust and Rodale Institute will accelerate regenerative agriculture techniques across key regions in California and the Northern Great Plains.

JPG Resources identified 731 booths (23%) as having “vegan” food, and 401 booths (13%) that described their offerings as functional. Meanwhile, references to “regenerative agriculture” and “fermentation” mentions made up approximately 1% each out of 3,178 total exhibitors.

The Ponova™ oil in the Kona Bar, crafted by food and agriculture innovation company Terviva, might be a game-changer in the world of plant-based oils and regenerative farming. 

QUINN announced its participation in the Soil Carbon Initiative (SCI). Since 2020, QUINN has worked with Nebraska sorghum grower Steve Tucker, an SCI farmer partner, as he transitions to regenerative practices. Sorghum, a nutrient-dense and inherently sustainable crop, has been a crucial ingredient for Quinn’s supply chain since the company debuted whole-grain, gluten-free pretzels in 2016.