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Report outlines key preservation technologies to reduce food waste
The Lux Research report has documented “best-in-class” protection and preservation technologies that companies should invest in to reduce food loss and food waste.
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Food Waste
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Report identifies “untapped potential” to reduce European food waste
The report, from WWF and WRAP, analysed the EU’s progress on Food Loss and Waste (FLW) and has set out guidance for governments, industry, researchers and NGOs on how to reach FLW reduction targets.
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Reducing food waste with antimicrobial packaging
PhD candidate, Nur Alim Bahmid, outlines his recent study into antimicrobial packaging and whether this could be the answer for fresher food and less waste.
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Project develops novel method to repurpose bread waste
A collaboration between Foodprint and the Food Innovation Centre has come up with a new way to turn ‘best before date’ bread into a sweet treat based on the traditional Indian dessert Gulab Jamun.
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Unhealthy eating habits driven by stress, anxiety, tiredness and boredom
A British Nutrition Foundation survey explores how COVID-19 has impacted our eating habits and activity levels since UK lockdown commenced.
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The next big HITS
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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Iceland supermarket announces 2,500 tonne food waste reduction
Having currently achieved a 23.2 percent reduction, Iceland has committed to a 50 percent reduction of food waste across its operations by 2030.
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WRAP receives scale-up funding to accelerate action on global food waste
The funding has been awarded to FLAWLESS, a project designed to ‘supercharge’ global efforts to meet the Sustainable Development Goal (SDG) 12.3 to halve food waste by 2030.
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Valuable lessons to take away from COVID-19
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
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Study finds collaboration is key to reduce food waste caused by labelling
Researchers from the University of Maryland have set out to clarify the science behind food date labels, highlighting the need for interdisciplinary research and stakeholder collaboration to minimise food waste.
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Scientists develop ‘greener’ way to extract chitin from prawn shells
Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and as anti-microbial food packaging.
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Defra funding scheme launched to support dairy farmers
The new funding aims to support UK dairy farmers who have seen decreased demand for their products since bars, restaurants and cafes closed as part of lockdown measures.
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Laser and vibration test could reduce avocado waste
Researchers have developed a test which could reduce avocado waste by 10 percent and help meet consumer demands for “ready-to-eat” fruit.
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Food recovery platform adapts to meet quarantine needs
Tech nonprofit Food Rescue Hero is using its 10,000-strong network of volunteer drivers to deliver emergency food to those in the US impacted by the coronavirus pandemic. Here, CEO and Co-Founder Leah Lizarondo gives an overview of the organisation’s relief contributions.
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One million litres of milk discarded due to COVID-19, UK survey finds
The Royal Association of British Dairy Farmers (RABDF) is still receiving data from farmers, and the first lot of results have been collated to feed into Defra to highlight the scale of the problem affecting the UK dairy industry.
