By Sofia Perez
[Published by Forbes, December 2, 2025]
It’s a stark fact: Growing the food we eat contributes to global climate change. About 22% of greenhouse gas emissions can be traced back to farming and its related land-use changes. But when it comes to making our food systems healthier, the focus has remained primarily on consumers and market-driven change. The theory is that if food manufacturers buy the “correct” ingredients—i.e., those that have been produced in harmony with nature—and consumers make the right shopping choices at the store, the problem will be solved. But what if that assumption is wrong?…
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