The George Institute for Global Health

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Eco-friendly grocery swaps could cut emissions by more than a quarter, new study finds

30 May 2024 | By Leah Hockley

A new study of the environmental impacts of a country’s food purchasing behaviour has highlighted the positive environmental impact of consumers making simple grocery swaps with like-for-like products.

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Could seafood lower the risk of kidney disease?

24 January 2023 | By Ria Kakkad (New Food)

Researchers found that omega 3 fatty acids in seafood is linked to lower risk of chronic kidney disease.

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The flavour challenge of plant-based

5 July 2021 | By Bethan Grylls (New Food)

The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…