Food waste rises as lockdown restrictions ease, warns WRAP
Research from WRAP has shown that reduced levels of food waste from the early stages of the UK lockdown have begun to rebound - by as much as 30 percent in some cases.
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Research from WRAP has shown that reduced levels of food waste from the early stages of the UK lockdown have begun to rebound - by as much as 30 percent in some cases.
Food waste expert Shannon Bergstrom reflects on the current state of food loss and waste in the US and discusses some of the recent changes that are predicted to foster positive results.
The Lux Research report has documented “best-in-class” protection and preservation technologies that companies should invest in to reduce food loss and food waste.
The report, from WWF and WRAP, analysed the EU’s progress on Food Loss and Waste (FLW) and has set out guidance for governments, industry, researchers and NGOs on how to reach FLW reduction targets.
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
Eggs destined for landfill can be used as a base for an inexpensive coating to protect fruit and vegetables, Rice University researchers say.
Jackie Bowen talks sustainable fishing and the innovations which could hold the answer to environmentally-friendly seafood.
Having currently achieved a 23.2 percent reduction, Iceland has committed to a 50 percent reduction of food waste across its operations by 2030.
The funding has been awarded to FLAWLESS, a project designed to ‘supercharge’ global efforts to meet the Sustainable Development Goal (SDG) 12.3 to halve food waste by 2030.
Researchers from the University of Maryland have set out to clarify the science behind food date labels, highlighting the need for interdisciplinary research and stakeholder collaboration to minimise food waste.
Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and as anti-microbial food packaging.
The new funding aims to support UK dairy farmers who have seen decreased demand for their products since bars, restaurants and cafes closed as part of lockdown measures.
Researchers have developed a test which could reduce avocado waste by 10 percent and help meet consumer demands for “ready-to-eat” fruit.