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Food waste rises as lockdown restrictions ease, warns WRAP
Research from WRAP has shown that reduced levels of food waste from the early stages of the UK lockdown have begun to rebound - by as much as 30 percent in some cases.
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Agrifood projects awarded €6.17 million by EIT COVID-19 Innovation Fund
The COVID-19 Rapid Response Call for Innovation was launched in May 2020 to find solutions to COVID-19 challenges being experienced in the agrifood sector, and the initiatives have now been selected.
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Food waste in the US – what’s on the menu?
Food waste expert Shannon Bergstrom reflects on the current state of food loss and waste in the US and discusses some of the recent changes that are predicted to foster positive results.
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UF Food Systems Institute created to address food production challenges
The goal of the Food Systems Institute is to bring researchers together to find solutions to problems such as hunger, food waste, productivity and global food affordability.
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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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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.
