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5 Steps to Feeding 9 Billion

Cattle in Field - 5 steps to feeding the world

9,000,000,000. Nine billion. If you’re paying attention to news about food and the environment, you’re probably hearing that number, which represents the likely size of the global population by the middle of the century, up two billion from where we are now. The biggest concern about this growth is how the planet will hold up,… Continue reading <span class="meta-nav">→</span>

The Challenges and Opportunities of a B2E (Business-to-Everyone) Era

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“B2B or B2C?” Often among the first things agencies ask their prospective partners is this question of initialisms, delineating whether the company aims to reach an industry or a consumer audience. Conventionally, B2B and B2C marketing share little in terms of technique, channel, or sensibility. A categorical difference in audience extends to numerous considerations that… Continue reading <span class="meta-nav">→</span>

Three Things Food Startups Need to Know about the Food Industry

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Although the food industry has historically been dominated by entrenched major brands, startups and venture capital have begun to move aggressively into food and beverage and agriculture, rightly perceiving the industry to be both exciting and profitable. High-profile food startups like KRAVE and Blue Bottle Coffee have found success bringing an entrepreneurial, tech-centric ethos to food and… Continue reading <span class="meta-nav">→</span>

Superfoods: Marketing and/or Mysticism

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Perhaps no label has more power over the health-focused consumer than that of “superfood.” A superfood is a whole food with uniquely valuable nutrition benefits. One food after another has been labeled a superfood, from blueberries to açai berries to kale, resulting in booming sales. A study identified newly-popularized superfoods as one of the top 10 food… Continue reading <span class="meta-nav">→</span>

Stomaching the Unfamiliar: How Food Trends Take Shape

Apple Varieties

NPR’s food blog The Salt recently reported on a pop-up restaurant in Washington, D.C., serving a menu devoted to insects. Sponsored by an exterminator and called the “Pestaurant,” the eatery features grasshoppers, crickets, mealworms, and ants. As it happens, we talked last year about whether eating bugs could be one of several new food trends,… Continue reading <span class="meta-nav">→</span>