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“Alarm clock” within plants could hold the key to increasing food production
Taking advantage of a natural alarm clock present in plants could help increase crop yields say researchers, in a bid to feed a growing population.
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Sustainability
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Heineken undertakes huge sustainable bottle trial
Brewing giant Heineken says the trial will help it devise a solution to reduce the levels of carbon created during glass bottle production.
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How India’s rice production can adapt to climate change challenges
The research team has made several suggestions to increase rice crop yield despite ever more challenging conditions.
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Open letter criticises Sadiq Khan over Low Emission Zone
The director of a food haulage firm has criticised the Mayor of London for the Low Emission Zone, which he claims is costing his business hundreds of pounds every day.
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Cultivated meat can cause up to 93 percent less global warming says study
Cultivated meat, when produced using renewable energy, can vastly reduce the environmental impact of meat production and use up to 19 times less land.
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Creating healthy snacks and a healthier planet
This International Women’s Day, New Food hears from Sara Roberts, a female leader challenging the norm for small businesses on the stand against climate change.
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Food waste tops 900 million tonnes according to UN research
Food waste has to be a priority for governments, businesses, and citizens alike if the ambitious Sustainable Development Goals are to be achieved according to the UN.
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First ever recyclable rice pouch makes its way to supermarket shelves
The new pouch is the same size and shape of the older, non-recyclable counterpart, and according to the manufacturers, possesses the same attributes in terms of food safety and convenience.
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Poo-powered biofuel – Arla’s innovative sustainability efforts
Arla’s Graham Wilkinson explains how the dairy cooperative has progressed towards its ambitious sustainability targets during the most challenging of periods.
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Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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Oval plates could be the key to reducing food waste, say researchers
Simply swapping traditional round plates to smaller, oval shaped ones could help reduce food waste in US university dining halls, according to one study.
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Beyond Meat signs partnerships with McDonald’s and Yum! Brands
Beyond Meat has signed agreements with some of the biggest players in the fast-food industry as vegan options become more commonplace on the world’s favourite menus.
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Path for cellular seafood “long and narrow”
A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.
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Food Integrity: Event Preview
The highly anticipated Food Integrity 2021 conference will bring together the best parts of the original 2020 agenda with new and exciting additions, convening as a fully virtual, interactive five-day event.
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New research reveals British pig farming is reducing carbon footprint
New research from Queen’s University Belfast suggests a change in feed was key to reducing the carbon impact of pig farming in the UK.
