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Welcome to Sustainable America's Food News Roundup! Each issue we share a few of the best food news stories from our favorite partners and sources.

This is the last issue of this roundup you'll be receiving unless you opt-in to our Food Roundup list by updating your preferences. If you have any questions, don’t hesitate to email us. Thank you for being a loyal subscriber!

Food Dive is tracking the closing (and reopening) of food and beverage factories across the US (Food Dive)

Book excerpt: Inside big meat’s battle against alternative meat startups (Marker/Medium)

Nationwide flour shortages are resulting in a boom for southern brand (and baker favorite) White Lily (Eater)
The push to restore the rural grocery stores amid the COVID crisis (Food & Environment Reporting Network / Photo: Eric Hylden)
How women are changing farming (Food Tank)

Premium beef, coming soon from ranchers in the Navajo Nation (The Counter)

New Toolkit
 

BUILDING A BETTER LOCAL FOOD SYSTEM


6/30/2020


CHECK IT OUT →
The “new normal” for restaurants includes being digital-forward (The Spoon)

You might be seeing the new “glysophate-free” label on your foods very soon (Food Navigator)
Scientists are looking into egg waste as a method to combat produce from spoiling (Anthropocene)
 
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