NSF Food for Thought Podcast: Sustainability and Grocery

The rising cost of living is reshaping how consumers shop, but what does it mean for sustainability? In this episode of NSF Food for Thought, we explore how food retailers and grocery organizations are navigating "eco fatigue" in today’s economic climate. From balancing affordability with greener choices to the role of regenerative organic practices, you’ll discover practical insights on how sustainability can remain both profitable and accessible.

PFAS—often called "forever chemicals"—are making headlines for their impact on human health and the environment. But what do these 14,000+ compounds mean for food, water, and consumer safety? In this episode of NSF Food for Thought, NSF experts Jerome Logie and Sam Cole dive deep into the science of PFAS. You’ll learn what food retailers and grocery organizations can do to transition toward safer materials—and why the time to act is now.

Sustainability isn’t just a buzzword—it’s an expectation. But with global conflicts, economic shifts, and climate pressures, how can businesses build strategies that truly last? In this episode of NSF Food for Thought, we explore how food retailers can move beyond surface-level commitments and create sustainability programs that deliver long-term results. From energy efficiency to packaging reduction, this episode is packed with actionable insights.

Regulations are evolving faster than ever. For food and drink retailers, staying ahead isn’t just about compliance—it’s about protecting your brand and driving sustainability forward. In this episode of NSF Food for Thought, NSF’s Michelle Anstey and Katie Glover break down what regulatory shifts mean for the industry. Learn how anticipating change can help businesses turn compliance into opportunity, while avoiding costly roadblocks.

Sustainability is a top priority for food and drink retailers—but does going green always mean safer food? In this episode of NSF Food for Thought, NSF’s Leanne Blommaert and Shipra Pareek explore the delicate balance between sustainability and food safety. From preservatives and refrigeration to the glass vs. plastic debate, you’ll hear how unintended consequences can arise when safety is overlooked.

What does sustainability really look like in 2025—and what should businesses focus on next? In this episode of Food for Thought, NSF’s Katie Glover reflects on a year of challenges and breakthroughs in food sustainability. From shifting regulations and clean label demands to the role of AI in innovation, she shares timely insights to help companies build credibility, transparency, and resilience.