Lidl GB enters partnership with WWF
Partnering with WWF, Lidl GB becomes the first discount supermarket to commit to halving the environmental impact of the average UK shopping basket.
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Partnering with WWF, Lidl GB becomes the first discount supermarket to commit to halving the environmental impact of the average UK shopping basket.
An FSA consumer survey has revealed that UK consumers are changing their eating habits for a variety of reasons, including financial and health concerns.
Read this week’s recall roundup to find out about recalls in the UK and US, including a Listeria monocytogenes contamination in shrimp from Lidl.
New Food’s Grace Galler hears from Helen North about why the Gluten Free Accreditation Scheme is a step in the right direction for raising awareness for coeliac disease.
Twenty of the world’s largest food corporations delivered $53.5 billion to shareholders, an amount Greenpeace claims could help 230 million of the “most vulnerable people on Earth”.
A new survey by Kantar has found that one quarter of British shoppers say that they’re struggling financially with food inflation.
Researchers have found that location and innovation are key factors in shaping a resilient future for the craft beer sector.
European dairy cooperative Arla Foods and the Nigerian government have signed a deal to continue efforts to develop Nigeria’s dairy sector.
A pandemic and a cost-of-living crisis has had a huge impact on British pubs. On top of this, pubs see a slow start of the year with Dry January. New Food’s Ria Kakkad explores how no/low alcohol is influencing the pub industry.
The UK’s Environment Secretary has suggested that Brits turn to home-grown produce amid imported fruit and vegetable supply issues.
Read our latest recall roundup to find out about food recalls in the UK and US, including products being recalled due to poor temperature control.
New Food hears from one of Scotland’s few all-female operated gin distilleries on its road to success and why its owners believe it has a unique insight into its consumer-base.
A survey has found that 49 percent of consumers reducing their meat intake said to cut costs said that their new diet is more expensive than it was before.
New Food’s Grace Galler speaks to Che Connon about the innovation process behind the world’s first cultivated steak.
Francesc Ventura Coll and Josep Serra Bonvehí examine the nutritional and health-promoting qualities of honey, including the magic at play that marks it as a prized commodity.