Pioneering Progress in Food and Agriculture with Sustainably Sourced Ingredients

For over three decades, I’ve embraced the challenges and joys of trail running. While I may not claim to be exceptionally talented, the sport has offered me a unique perspective on addressing complex questions, often leading to profound insights. A recurrent debate among runners is the dilemma of whether it’s tougher to begin or end a run on an incline. Opinions vary, mostly shaped by personal experiences rather than scientific analysis. Age, too, seems to play a role, as the initial stiffness in one’s tendons and joints can be more pronounced, much like the evolving trends in running gear over the years. What does that have to do with sustainability and sustainably sourced ingredients?