A University of Oregon research initiative has led to the creation of the Food Trade Sustainability Leadership Association. The membership-driven group wants to measure and reduce impacts including energy, distribution, climate change and waste.

"We want to transition to a sustainable food system that uses the least amount of resources, and does so in a good, clean, fair and healthy way," said Executive Director Natalie Reitman-White.

Read more about the food industry's green initiatives here.