SANTA MONICA, Calif  (  Using sand as a cow bed instead of straw and remodeling their cow houses for improved comfort has increased milk production, says Farmer Garrick Hall of Hall Jersey’s in Cove, Utah in this month’s edition of Food Nutrition & Science. The September issue features an interview with Hall as part of its monthly article on how farming efforts directly relate to our food supply.

“Every issue of Food Nutrition & Science examines the food process from the farm-to-our-tables and everything that happens in between,” said Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and “It’s fascinating that a cow or any animal with improved comforts can increase profitability for a farmer and improve the quality of our food supply. This dialog is important to help us better understand the food chain and keep it thriving and safe.”

With more than 26,000 subscribers that are mostly retailers, Food Nutrition & Science is a free monthly newsletter with articles relating to retailers, manufacturers, farmers, nutritionists, educators, government agencies and more. It’s also a newsletter that services members of the National Grocer Association and offers breaking food news and articles on food safety and industry-wide green initiatives.

In addition to the farming article about Hall, this month’s publication also features a study on consumer attitudes toward genetically modified foods. According to a study from Wageningen University in The Netherlands and published in Food Quality and Preference last month, consumer attitudes toward genetically modified products could be more favorable when driven by personally relevant benefits.  

“The study found that acceptance of genetically modified food as a process increased with perceived personal benefits – in this case a reduction of allergic reactions to apples,” said Lempert. “With the increase in food allergies, perhaps people will be more open to genetically modified foods and this will certainly impact farmers, scientists, retailers and consumers.”

Other articles this month include research results of a study examining the purchasing behaviors of college students when food items were labeled indicating the products healthfulness; results from an Independent Grocers Survey detailing net profit margins; and an article on how to deal with picky eaters from Nutritionist Beth Stark.

According to Lempert, Food Nutrition & Science is committed to covering topics and trends that interest anyone with a stake in the food industry including supermarket retailers, food manufacturers and consumers.

The newsletter also features a monthly conversation with a farmer and guest columns written by dietitians, in-store nutritionists and other industry experts. Articles often include interviews with popular chefs and feature manufacturing and packaging processes on a variety of products including fruits, vegetables and general merchandise.  

For more information or to subscribe to Food Nutrition & Science, please visit

About Food Nutrition & Science

With more than 26,000 readers, Food Nutrition & Science from The Lempert Report is the only monthly newsletter that provides readers’ analysis and offers discussions on all issues relating to the food industry. Founded by food industry analyst and CEO of The Lempert Report and Phil Lempert, Food Nutrition & Science was created so that all industry players could communicate about the safest, most efficient and healthiest way to get food to our plates. For more information or to subscribe to Food Nutrition & Science, please visit

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