Reports and Publications

Maria Myotte, of the Restaurant Opportunities Center United, looks at the widespread problem of low wages in the restaurant industry.
Cathy Rowan, Corporate Responsibility Coordinator for the Maryknoll Sisters writes about how excessive speculation in food commodities contributes to price spikes and hunger.
Margaret Weber of the Basilian Fathers of Toronto writes about the impact of genetically engineered foods on our planet's ecosystem.
Featured contributors include:Raymond Foxworth, First Nations Development InstituteDonna Meyer, Mercy Investment ServicesSr. Gwen Farry, Sisters of Charity of the Blessed Virgin MarySr. Judy Byron, Northwest Coaliton for Responsible InvestmentRabbi Rachel Kahn-Troster, T'ruah: The Rabbinic Call for...
Lucia von Reusner, Shareholder Advocate at Green Century Capital Management, writes about the impact of palm oil production on food procuction and environmental degredation.
AyeNay Abye, Field Director for The Praxis Project, looks at how access to healthy food is often dependent on where we live, how much money we can spend, and how the corporate food industry perceives us.
Nadira Narine, ICCR program Director, writes about the importance of building a sustainable food supply, one that will feed generations to come.
Rabbi Rachel Kahn-Troster, Director of Programs for T’ruah: The Rabbinic Call for Human Rights, asks us to focus on who picks the food we eat.
Judy Byron, Coordinator of the Northwest Coalition for Responsible Investment, writes about the intersection of food justice and online privacy - how companies are increasingly using extensive data collected from consumers’ online activities to target consumers with more personalized and immediate...
Sr. Gwen Farry of the Sisters of Charity of the Blessed Virgin Mary, writes about how healthy product offerings create more healthy and sustainable businesses.