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Christophe Barnouin, CEO at Ecotone - home to such brands as Clipper Teas, Whole Earth and Kallo - explains how the industrial food model is damaging the natural world and ways we can turn the tide.
Tesco teams up with WWF again to help sustainability innovation in the food supply chain and support food insecurity in the UK.
Polly Ruhland explains how the US soy industry is making a concerted effort to become a more sustainable industry, and with that, make a significant portion of our food system much kinder to the planet.
The New Food team give you your rapid food and beverage update in just 60 seconds.
Substituting just 20 percent of beef with a meat alternative produced in fermentation tanks could halve deforestation by 2050, according to a new research study.
The New Food editorial team sit down for a history lesson with Michael Kyriakou, CEO of Gaia's Farming, as they learn the story of wonder-plant hemp.
Identifying the root of a problem such as acute hunger is particularly difficult when drivers are systemic, but the Global Network Against Food Crises is attempting just that, courtesy of its latest report.
Amid soaring food costs and an international fertiliser shortage, meat producers are looking for alternative ways to rear their cattle and keep product in consumer shopping baskets.
Elopak and GLS Group have announced a joint venture in the hopes of expanding into new territories and increasing sustainability efforts.
Insects are about to become part of our western everyday meals. Here, Iwan Tamm from plant- and insect-based pet food brand Percuro tells how our furry friends are taking the lead.
The “world’s first and only certification for upcycled ingredients and products” expands into Canada after US success.
Costa Coffee has announced its latest sustainability initiative: recyclable fibre coffee cup lids which the company claim has a 50 percent reduction in carbon footprint compared to its current lids.
IFF and Algaecore Technologies LTD have teamed up to create a vegan smoked salmon alternative consisting of one ingredient.
Meat consumption must fall by “at least 75 percent”, according to a new report from Germany researchers of the University of Bonn, with richer countries limiting their intake more than others.
A team of researchers seek to create an alternative, greener packaging material that helps certain food and beverages last longer.
