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How should we dispose of food waste?
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
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Food Waste
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The sustainable future of food in the workplace
The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
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Timely intervention
Bethan Grylls interviews Christina Bauer-Plank, Global Brand Vice President at Hellmann’s, to find out how behaviour and technology can play a major role in the food waste battle.
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5 future food safety issues to be aware of
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
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Is it time to give mushrooms more credit on Stop Food Waste Day?
As attitudes to food waste change, is it time to give one unsung hero its time in the spotlight? The UK and Ireland Mushroom Producers believe its versatility has led many across the UK to add it to their shopping trolleys during the pandemic.
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Corn stover used to clean up drinking water
Scientists in California have developed an efficient use for corn waste, which they claim can filter pollutants out of drinking water.
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Tesco case may cause confusion over date labels, warns online retailer
Approved Food argues that headlines over Tesco's food safety breach could contribute to consumer confusion over best before and use by and result in perfectly good food going to waste.
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A plan to address Canada’s problem of wasted food
A recent study in Canada has investigated the reasons for produce waste in farms, and pinpointed specific regulatory changes that could help prevent this frustrating occurrence and assuage the hunger plight for numerous families.
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Food waste lowering bakery employees’ morale claims new report
A report by Too Good To Go claims health and safety guidelines, as well as seasonal demand are two of the biggest reasons for throwing away goods in the bakery sector.
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Could leftover grain from brewing become an alternative protein source?
7 April 2021 | By
Scientists in the US think they may have found a use for the leftover grain produced as a result of brewing beer, which involves both shrimp farms and a newly discovered bacteria from Yellowstone.
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Holy Cow: turning cattle hides into beef snacks
Javon Bangs, Co-founder of Holy Snacks, explains how his business is reducing waste within the beef sector by repurposing cow hides into a nutritious snack.
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How HelloFresh became carbon neutral
HelloFresh's Tilman Eichstaedt explains how the company offset 100 percent of its direct carbon emissions and became the first global carbon-neutral meal kit company.
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What can sensitivity give you other than lower LOQs in food and cannabis testing?
With every new mass spectrometry technology, the first question is always: “How much lower can we go?”
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Why upcycling could be the key to food waste reduction
Dr Caroline Potter examines the huge potential for upcycling within the food industry, and offers advice to manufacturers looking to reduce the amount of food they throw away.
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How do we reduce seafood waste?
Researchers from Arizona State University think a retail model used in Mexico could hold the key to reducing seafood waste and relieving pressure on our fisheries.
