Another week under your belt, which is now bigger because of your COVID bod. . Here are some of the stories and articles that piqued our interest. Among other things, wildfires are impacting many different sectors of the food economy; we learned about restaurant yurts; that there are ways to reduce greenhouse gasses from livestock and that you can die from eating too much licorice.
- Markets up and down like a yo-yo.
- The nation is in a housing boom. Or is it a bubble.
- COVID beginning much predicted fall increase.
- California fires come for the wineries. Weather conditions have improved, thankfully, and the fires, while not under control, slowed their spread considerably.
Retail and Consumer
- CPG brands accused of working both sides of the street in plastic debate.
- JP Morgan expressing doubts in Beyond Meat beyond COVID.
- So you want to work in PR? How the humble tuna can became ammunition. Although probably not really.
- Dogfish Head marketing beer as sustainable, addressing climate change.
Restaurants and Foodservice
- Florida lifted restrictions on restaurants, and stopped most local restrictions, on dining even with increased spread of the virus.
- Can Yurts and heat lamps save restaurants
- We actually have had 4 straight months of modest restaurant growth.
- It’s really hard to harvest crops when the air is full of smoke.
- Tyson working with Nature Conservancy to develop sustainable beef at scale. A major source of greenhouse gasses, the Rodale Institute is developing a practical plan to sequester carbon.
- Changing the breed of chicken make make the conditions less cruel.