article
A world wrapped in food packaging
As the reality of climate change sets in, Dr Andy Zynga asks the question: are we doing enough for our planet when it comes to food packaging?
List view / Grid view
Environment
article
20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
news
In what way is chicken and salmon surprisingly similar?
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
news
Coffey to call for UK-US co-operation for sustainable agriculture
Thérèse Coffey is set to deliver a speech to explain why the UK and US “must forge a more sustainable future for agriculture together”.
video
How can farmers look after their land?
As a tornado blustered through someway in the distance, New Food editor Joshua Minchin braved the weather to talk sustainability with Matt and Marty Frey.
news
Consumer demand for fresh meat may waver following recalls
Researchers from Penn State University have claimed that fresh meat recalls may affect consumer demand and impact sales.
news
UK Government provide £12.4 million to help cut industry emissions
Energy intensive industries are being given a share of £12.4 million in government funding to find ways to reduce their carbon emissions.
news
Tesco’s partnership with Olio stops 30 million meals going to waste
Through a partnership with surplus-food redistribution app Olio, Tesco has said that more than 30 million meals have “been stopped from going to waste”.
podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
news
Carbon emissions from fertilisers could reduce by 80 percent by 2050
Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.
news
Levy UK+I and ExCeL prioritise sustainability in partnership
ExCeL London and Levy UK+I have decided to continue a long-term catering partnership with the aim of being “sustainable leaders”.
news
Iceland Foods recognised as top supermarket with most sustainable own-brand seafood
The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
news
CLEVERFOOD: New project to transform the EU food system
The new EU project, CLEVERFOOD, is aiming to change the European food system to benefits climate, sustainability, biodiversity and public health.
article
Food innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
article
A spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
