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In a bid to keep customers informed of its progress on key company values, US brand Chipotle has published its 2021 sustainability report, highlighting progress in several areas.
Sustainability is a key feature of today’s zeitgeist, but takeaways are a naughty treat that swerve the considerations of everyday principles, right? Not so, finds Deliverect…
New research finds that, although sustainability is important to many, the cost-of-living crisis has caused people to prioritise the price of items when making purchases.
New Food’s Bethan Grylls speaks to Janet Cox of HelloFresh about key drivers for meal kits, data-driven decisions, food safety considerations and more.
The majority of food waste occurs in the home; here, Emma Cahill explains how manufacturers can employ clever tactics to help consumers be less wasteful.
Cristina Kenz, Chief Growth and Sustainability Officer, on how Kraft Heinz International is addressing growth and sustainability.
Food and drink producers must consider the multi-sensory experience to ensure a fulfilling end result, but it's important we don't judge a book by it's cover...
The New Food team get the lowdown on wonky veg and try to understand why consumers do or do not opt for produce that looks a bit different.
Alcohol brand SERVED claims title of world’s first carbon negative hard seltzer brand to introduce carbon footprint labelling.
Scientists have produced oils from microalgae that could be a sustainable replacement for palm oil in food production.
With National Salt Week and Caffeine Awareness Month taking place, launches of note for this roundup include low in salt seasoning and matcha-infused drinks. We also see UK companies gearing up for HFSS regulations.
A recent UK survey has found that chips are the most wasted takeaway food item, but what can be done to stop the waste?
The New Food editorial team deliver your quickfire food and beverage update, featuring food waste rewards and sleep advice!
The USDA and the EPA have announced seven new US Food Loss and Waste 2030 Champions. These are food industry leaders that have committed to reducing food loss and waste in their US operations by 50 percent by 2030.
As the need to be 'green' becomes ever more present, New Food’s Editorial Assistant, Abi Sritharan, investigates the challenges and opportunities of using surplus ingredients to create upcycled food products.
