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Interested to learn more about sustainable practice? Want to know more about the innovations that could help us face this humongous challenge? Then listen to our Editor's interview with expert, Dr Wayne Martindale!
A report from WRAP has revealed that between 2015 and 2018 food waste dropped by seven percent per person in the UK, but the research charity has warned there is still work to be done.
The 'champions', which already include the likes of PepsiCo and Kellogg's, are US businesses and organisations that have committed to reduce food loss and waste in their own operations by 50 percent by the year 2030.
According to the FAO, one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. Our editor speaks to the founder of Too Good to Go about how it's helping to improve this startling statistic.
The investment will allegedly fund 85 independent research projects that aim to reduce water usage, achieve zero waste and open new opportunities for innovation.
The European Commission has authorised the use of the ingredients in Apeel’s plant-derived coating, allowing for EU expansion.
Researchers from Santa Clara University set out to examine farm-level food loss-crops that are not harvested and found that 33.7 percent of crop yields were lost.
Ahead of Food Integrity 2020, New Food spoke to Dr Gavin Milligan about how innovative new products, lifestyle changes and better-quality information can all contribute to meeting sustainability goals.
Breweries in the EU are reported to throw out around 3.4 million tonnes of unspent grain every year, weighing the equivalent of 500,000 elephants.
FAO Director-General Qu Dongyu has said that raising awareness, a greater focus on innovation and further investment are all needed to reduce food waste and eliminate global hunger.
David Haley, Visiting Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, break down the definition of sustainability and consider what challenges the food sector might be confronted with in the future.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
FAO and the World Union of Wholesale Markets (WUWM) have agreed to update and strengthen their partnership with a focus on globally reducing food loss and waste, and assure the supplies of healthy and fresh foods.
Paul Campbell, Supply Chain Senior Vice President of PepsiCo Europe and Sub-Saharan Africa, explains how PepsiCo is combating the unprecedented pressures that the global food system is currently facing.
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
