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Harmful practices of the confectionery industry
With over 20 years experience in the food and confectionery industry, entrepreneur Sameer Vaswani reflects on his experiences and looks at the detrimental effects refined sugar can have.
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Sustainability
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Could pasture land be a sustainable alternative to palm oil plantations?
An American Association for the Advancement of Science study has allegedly provided the first field-based evidence of the effects of palm oil plantations on soil carbon content for a period that extends more than 50 years.
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FDF calls on next UK government to prioritise food and drink sector
To ensure resilience in the UK food system, the FDF has said that the industry must remain competitive and improve productivity, and that resilience underpins the efforts of the industry, ensuring it can provide affordable food to consumers and shoppers.
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Researchers develop “most efficient” method to convert restaurant grease into methane
By adding grease interceptor waste (GIW) in with wastewater sludge, utilities can allegedly produce more methane, designed to make the entire operation more efficient.
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Decline in insect population threatens global food production, says report
A report comissioned by the Wildlife Trusts points out that there is a decline in insect populations due to the over use of insecticides and pesticides, which puts global food production at risk.
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McDonald’s: The Better M initiative towards sustainability
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
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Insects, no longer a taboo?
With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.
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Reaching for sustainability in the tea industry
The tea industry sees many stages where sustainability could be ignored, but the consumer plays a part in looking out for them. Here, Kate Harveston explores.
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RSPO delivers new standard for smallholders in sustainable palm oil
The Roundtable on Sustainable Palm Oil (RSPO) has announced its commitment to supporting greater inclusion of smallholders into the sustainable palm oil supply chain, through the adoption of the RSPO Independent Smallholder (ISH) Standard.
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Is the future of food sustainable?
David Haley, Visiting Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, break down the definition of sustainability and consider what challenges the food sector might be confronted with in the future.
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Researchers could improve watermelons by harvesting genes
Researchers have looked at the genomes of watermelons, creating a resource that could help plant breeders increase the fruit's quality and ability to thrive during an era of climate change.
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The plastic dilemma: consumer and industry responsibilities
Supermarkets in Canada have launched sustainability initiatives to reduce the amount of packaging being used in the food industry. But will consumers respond to the environmental ambitions? Here, Dr. Sylvain Charlebois from Dalhousie University takes a look.
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Coral reef sustainability: global awareness and solutions
New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability.
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Ensuring retail coffee house sustainability with solar thermal energy
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
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Securing the future of food through collaboration and innovation
The International Food and Water Research Center (IFWRC) gathers experts in the food, water and environmental industries to address key industry challenges. Here, Swee Lee, Director of IFWRC, explores some of its main aims and projects.
