Under the new policy, which will be fully enforced by January 2018, all canned tuna sold at Whole Foods must come from fisheries using only pole-and-line, troll, or handline catch methods, all of which take fish one by one. Fisheries must also attain sustainability certification from the Marine Stewardship Council or be rated green or yellow by the Monterey Bay Aquarium and The Safina Center. Suppliers must also use a traceability software, Trace Register, which tracks each lot of tuna at every point from vessel to can.

Initially, it seemed like a perfect romance: the venture-backed producer of a protein-heavy flour made from renewable microscopic plants and an up-and-coming “meal disruptor” food and beverage brand meeting to create what could potentially be a monumentally hip “step toward sustainable food production.” But the breakup is real: the past month has found food and beverage producer/replacer Soylent and ingredient supplier TerraVia, engaged in finger-pointing over product problems that plagued Soylent and some of its consumers late last year.

Patagonia, long seen as a leader in outdoor gear and apparel, has decided to step up the pace of its move out of the changing room and into the kitchen with the expansion of their Patagonia Provisions line. With 29 SKUs, including soups, bars, jerky, cereal and more, the line is on its way to become a key flanker to Patagonia’s core business.

Sustainable packaged food and gardening company Back to the Roots announced that it has grown one step closer to its goal becoming the “Pixar of Foods” after raising a $5 million seed round. The Berkeley, Calif. based company plans to use the money to fertilize its growth plan within K-12 schools as well as traditional grocery retailers.