Episode 41 – Do we treat dairy farmers fairly?
Are dairy farmers valued properly in our food system? Josh and Grace speak to a farmer from the dairy capital of the US to find out.
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Are dairy farmers valued properly in our food system? Josh and Grace speak to a farmer from the dairy capital of the US to find out.
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
A study has found a “tiny mutation” in the genetic material of barley that ensures those plants develop faster and subsequently flower earlier.
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
Yum China Holdings has celebrated the opening of Pizza Hut’s 3,000th restaurant in China which includes "advanced sustainability solutions".
Kerry has opened a “state of the art” facility in Karawang, Indonesia, to “deliver localised products to its fast-growing markets”.
According to a study by Lifestyle Packaging, Oxford is the refill capital of the UK, paving the way with its refillable packaging efforts.
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
According to researchers, some farmers could shift their focus from land to sea to combat hunger, malnutrition and climate change.
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.
Joshua Minchin asks what sustainability really means to farmers across the world after some fascinating conversations in a recent episode of Food to Go.
PepsiCo has invested £58 million into the Walkers manufacturing site in Leicester to make sustainable improvements.
According to a study, wheat-producing areas in the US and China are threatened by the increasingly likelihood of extreme weather.
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.
The New Food team are back with a bumper episode of Food to Go as they tackle one of the most important yet perhaps overlooked problems in the food and beverage industry: food waste.