news
$2 million grant given to research food waste prevention methods
In a bid to tackle food waste, a $2 million grant has been given to several universities to create food waste measurement tools.
List view / Grid view
Sustainability
news
Researcher plans to create protein source made from hydrogen
Lutz Grossmann is on a mission to innovate an animal-free protein that has a low carbon footprint and is produced without relying on agricultural land.
news
What UK region is the most food waste conscious?
According to new data, Bristol, Norwich and Manchester are amongst the UK’s leading cities when it comes to affectively addressing food waste.
news
Asda signs agreement to deliver sustainable sourcing commitments
Asda has signed up to the LEAF Marque certification system, an independent third-party verification for sustainable farming practices.
news
Marlow Foods makes mycoprotein available to other manufactures
Parent company of Quorn, Marlow Foods, has set up an ingredients division to makes its mycoprotein available to other food and beverage manufacturers.
article
Transparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
news
PepsiCo launches new sustainability platform
PepsiCo’s sustainability platform is designed to bring many of its innovative initiatives under one roof to drive progress with its partners.
news
Chipotle pilots new all electric restaurant
US chain Chipotle is piloting a new “responsible restaurant” that it says uses 100 percent renewable energy.
article
Future guarding food
Nitsara Karoonuthaisiri explains the role of the International Joint Research Center on food security in strengthening the ASEAN communities in an era of instability.
news
Tesco launches “fully circular” ready meal packaging initiative
In collaboration with Faerch Group, Tesco has launched a ready meal initiative that recycles use plastic food trays back into packaging.
article
“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.
article
Our latest US industry report: State of the Industry
State of the Industry is a new food and beverage report that provides a comprehensive overview of the current state of the industry.
news
Purdue receives two $1 million USDA sustainable agriculture grants
The USDA has allocated two separate grants of $1 million to Purdue University as part of two projects to enhance sustainable agricultural systems.
podcast
Episode 38: Easter Special
Joshua Minchin and Grace Galler speak to the National Sheep Association about the popularity of lamb and to NOMO about its strategy behind innovating chocolate in the free-from and vegan categories.
article
Cultivated meat: A bad press?
ProVeg's Mathilde Alexandre analyses the role the media plays in public perception when it comes to cultivated meat.
