Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 153 Document Number: D07410
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Online from Donald W.Reynolds National Center for Business Journalism, School of Journalism and Mass Communication, Arizona State University, Phoenix, AZ. 2 pages.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: D07688
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Donald W. Reynolds National Center for Business Journalism, School of Journalism and Mass Communication, Arizona State University, Phoenix, Arizona. 3 pages., Featuring farmer markets in airport terminals.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 151 Document Number: D10054
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1 page., Via AAEA Byline newsletter. From the website, "Freelancer by Contenting.", Announces a calculator which provides an estimate for freelance rates on written assignments across multiple publications, verticals, and formats. Article provides live link to the calculator.
USA: International Food Information Council Foundation, Washington, D.C.
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 30 Document Number: D10554
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3 pages., Via website, International Food Information Council Foundation., While consumers cite broad aspects like taste, price and familiarity as the top reasons to purchase certain foods, they also crave a deeper understanding of what they are eating. Americans want to learn more about the origins of their food and its entire journey from farm to fork, according to the International Food Information Council (IFIC) Foundation.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 124 Document Number: D11201
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Online via ProPublica website. 2 pages., Examines issues of bogus labels and related issues in the arena of food distribution, marketing, and communications.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 124 Document Number: D11223
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Online from the Poynter Institute, St. Petersburg, Florida. 8 pages., Report of how journalists at The Fresno Bee newspaper changed how they cover food.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 124 Document Number: D11226
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Via online Better News. 7 pages., Describes how the Sacramento Bee newspaper experimented with serving specific audiences for food stories in an effort to grow digital subscriptions. "The sprint terminology is borrowed from developers. We liked it because it allowed us to learn and get results quickly. If we failed, that was fine. If we found success, we kept going." Sprint efforts run from six to eight weeks. A drafted plan includes the strategy and tactics used to achieve SMART goals (SMART standing for specific, measurable, aggressive yet achievable, relevant and time-bound.) Team members measure "obsessively," meeting every week to discuss results and build new story plans. In a reported sprint example, digital subscriptions increased by more than 50 percent in 2018.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 157 Document Number: D11640
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4 pages., Online from G&S Business Communications, New York City, New York. 4 pages., "A new consumer intelligence survey fielded by G&S Communications found Americans are changing their consumption behaviors and their perceptions of the food supply chain as a direct result of the coronavirus. From food safety and quality to availability and affordability, people are beginning to think differently about where their food comes from and the significance of the nation's farming infrastructure."
USA: Donald W. Reynolds National Center for Business Journalism
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 165 Document Number: D11666
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2 pages., Author examines implications of Amazon's acquisition of Whole Foods. Suggests possible consequences such as anti-trust charges of monopoly and impact on agricultural businesses and suppliers in the food chain. Also offers advice to reporters in covering this development.
USA: Donald W. Reynolds National Center for Business Journalism, Arizona State University, Phoenix.
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 166 Document Number: D11682
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2 pages., Via online article., Report on how local makers and crafting movements are unfolding for artisans, small-batch food producers, and other local makers. Identifies possible story angles for journalists.
USA: Donald W. Reynolds National Center for Business Journalism, Arizona State University, Phoenix, AZ
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 166 Document Number: D11684
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2 pages., Online from publisher website., Noting that the nonprofit sector is the third-largest employer in the United States, the author encouraged reporters to provide context about these organizations in reporting the financial impact of COVID-19 on them. Food services and health care are among the sectors emphasized.
Interational: Donald W. Reynolds National Center for Business Journalism, Arizona State University, Phoenix, AZ
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 166 Document Number: D11693
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2 pages., Online from publisher website., Cites trends in lifestyles of sending as little to the landfill as possible and offers ideas for local new coverage of efforts along that line (including those of local grocery stores and restaurants).
Online from publisher. 3 pages., Highlights and cited reactions to a 10-year plan, "New Era for Smarter Food Safety," from the U.S. Food and Drug Administration. Four key elements: tech-enabled traceability, smarter tools and approaches for prevention and outbreak response, new business models (such as e-commerce) and retail food modernization, and food safety culture.
7 pages, Many current food systems are unsustainable because they cause significant resource depletion and unacceptable environmental impacts. This problem is so severe, it can be argued that the food eaten today is equivalent to a fossil resource. The transition to sustainable food systems will require many changes but of particular importance will be the harnessing of internet technology, in the form of an ‘Internet of Food’, which offers the chance to use global resources more efficiently, to stimulate rural livelihoods, to develop systems for resilience and to facilitate responsible governance by means of computation, communication, education and trade without limits of knowledge and access. A brief analysis of the evidence of resource depletion and environmental impact associated with food production and an outline of the limitations of tools like life cycle assessment, which are used to quantify the impact of food products, indicates that the ability to combine data across the whole system from farm to human will be required in order to design sustainable food systems. Developing an Internet of Food, as a precompetitive platform on which business models can be built, much like the internet as we currently know it, will require agreed vocabularies and ontologies to be able to reason and compute across the vast amounts of data that are becoming available. The ability to compute over large amounts of data will change the way the food system is analysed and understood and will permit a transition to sustainable food systems.
