Could organic farming alone feed Europe by 2050?
Scientists from France’s CNRS suggest that a more sustainable food system is possible in Europe, but certain criteria need to be fulfilled in order to achieve the ambitious goal.
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Scientists from France’s CNRS suggest that a more sustainable food system is possible in Europe, but certain criteria need to be fulfilled in order to achieve the ambitious goal.
Helen Heard, Senior Social Science Research Officer, shares insight on the consumer impact of the pandemic as the monthly COVID-19 Consumer Tracker completes its 12th wave.
The FDF’s Q1 Trade Snapshot has revealed a significant decline in EU export and imports, with exports falling by £2 billion compared to the same period in 2019.
New Food hears from Maria Tegman, Co-Founder of pea milk manufacturer Sproud, as she explains why dairy alternatives are so beneficial from a sustainability standpoint.
The scientists behind the study do however acknowledge that this is not an easy issue for the fishing industry to fix, and have recognised that conservations efforts must be “realistic”.
The trade deal has been welcomed by the Scotch Whisky Association, but the NFU has its doubts over whether the pact can uphold UK animal welfare standards sufficiently.
The report released by The Humane League has laid down the gauntlet to supermarkets, with Managing Director Vicky Bond accusing the retailers of “lagging behind”.
Professor Chris Elliott makes five predictions around the most significant issues the food sector will face in the coming years.
Swiss voters will decide on various “popular initiatives” at the polls this Sunday, one of which calls for the ban of synthetic pesticides in the European nation.
Dr Susan Blount outlines the worldwide collaboration Mars is undertaking to create safer food for a healthy tomorrow, including some important work around aflatoxins.
On what is World Food Safety Day, taste and nutrition company Kerry has revealed research that suggests consumers are more conscious of food safety than ever after the COVID-19 pandemic.
Weetabix has been accused by Unite of “fire and rehire” plans, while the cereal manufacturer says its ways of working have to evolve to remain competitive.
Following a virtual panel last week on how the food and drink sector can get to Net Zero, New Food’s Editor Bethan Grylls recaps the highlights, including the obstacles and the potential solutions.
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
How would you go about building a food system on Mars? Three leading scientists look at the challenges presented by the Red Planet and explain why the exercise could be very relevant to Earth too.