New Food Issue 5 2019

ONE OF THE biggest dangers our planet faces is the ever-rising demand for food and agriculture. According to the WWF, it is the primary cause of deforestation, responsible for clearing huge areas of habitat, and poses a significant risk to wildlife. And, according to experts, we are running out of time before we reach a point of no return.

Despite having a long way to go in terms of limiting and, hopefully, putting an end to the effects of climate change, it is worth noting – and following suit – of those in the industry who have started making strides towards the climate agenda. Since 2011, McDonald’s has worked with industry leaders as a founding member of the Global Roundtable for Sustainable Beef (GRSB), an initiative developed to advance continuous improvement in sustainability of the global beef value chain. Through this work, the GRSB collectively finalised a global set of principles defining what sustainable beef should be. These include managing the planet’s natural resources responsibly and encouraging innovation that optimises production, reduces waste and adds to economic viability.

Coffee is another valuable product that is significantly impacted by climate change. Research suggests that the effects of adverse weather conditions could halve the world’s coffee-growing regions. I took the opportunity to speak with Julie Gallacher, sustainability lead of Nestlé’s well-known coffee brand, Nespresso, to learn how the company is implementing sustainable practices and reviving the origins of this sought-after bean. See page 26 for more.

And it is not just the big players who are trying to combat climate change. UK-based Wye Valley Brewery (page 34) is also making a conscious effort. With heat waves and droughts becoming more commonplace, barley is struggling to thrive, and as a result of these conditions, it is suggested that beer supplies will fall while prices rise. Although barley yields may be out of its control, Gareth Bateman, the company’s Head Brewer, told New Food, the brewery has recognised the threat of global warming and embraced new technologies to help reduce their carbon emissions.

It is good hear that companies big and small are implanting such sustainable practices, but we still have a long way to go. For those who have started the journey, carry on, and for those that haven’t, it is time to start.
If you have feedback or would like to contribute to our publication or website, please don’t hesitate to contact me via the email address above. You can also keep up to date with all the latest news and goings-on at New Food via our socials. Find us on Twitter, Facebook and LinkedIn – just search New Food Magazine.

Included in this edition:

• LEADERS’ SERIES
  Darren Davies, Head of National Food Crime Unit, Food Standards Agency 
• FOOD FOR THOUGHT INTERVIEW
  Vanesa García Pérez, Quality & Food Safety Manager at El Coto de Rioja
• FOOD SAFETY
  New Food hears from four industry experts to learn how companies can gauge their suitability to implement a validated method
• BEVERAGES
  Julie Gallacher, Head of Sustainability at Nespresso, discusses the company’s efforts to combat global coffee supply challenges
• INGREDIENTS
  Francesco Majno looks at the insect-based foods industry; outlining its progression from taboo to mainstream