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How to Choose Sustainable Business Partners

Sustainability has moved past industry buzzword status to command a stronghold in business and customer communities. When your business embraces sustainable practices, has mindful customers, or both, it’s important to make sure your actions reflect your priorities. Your organization has the opportunity to make an impact through its sourcing choices as well as its own […]

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What’s in season May

Sour green plums the size of large marbles are in the local Middle East markets now, a seasonal favorite of the Iraqis. Eat them out of hand as a snack, sprinkling each bite with a little salt. The classic Iraqi way to cook them is to pair them with meat in a flavorful stew. And if you want to ask for them in Persian just say "Gojeh sabz!"

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Humans possess intelligence when it comes to selecting a nutritious diet

Studies have shown animals use flavour as a guide to the vitamins and minerals they require. If flavour serves a similar role for humans, then we may be imbuing junk foods such as potato chips and fizzy drinks with a false ‘sheen’ of nutrition by adding flavourings to them. In other words, the food industry may be turning our nutritional wisdom against us, making us eat food we would normally avoid and thus contributing to the obesity epidemic.

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Africa’s Great Green Wall works!

Africa’s Great Green Wall (GGW) programme to combat desertification in the Sahel region is not only crucial to the battle against climate change but also makes commercial sense for investors, a new study led by the Food and Agriculture Organization of the United Nations (FAO) and published in Nature Sustainability shows.

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Cook Shulbatto, a vegan Druze bulgur pilaf

Bulgar wheat, or burgul as it’s known in the Middle East, begins as husked wheat grains. Farmers – or more likely, their wives – boil the grains for one hour, then dry them. The processed wheat grains are then take to the local mill for grinding into fine, medium, and coarse-sized particles. Each burgul quality has […]