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While recovering from the impacts of COVID-19 is the current focus globally, the longer-term challenges of climate change and feeding a growing population also need attention, say food sector leaders.
Oxfam has issued a warning that current Net Zero schemes will require an area equivalent to all the farmland on Earth to be forested, putting food security at risk.
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
“UK shoppers are already voting with their wallets,” claims Hearts & Science Chief Strategy Officer, suggesting a more eco-conscious market.
Pollock has been declared one of most climate-friendly sources of protein by the Association of Genuine Pollock Producers (GAPP), after analysis of energy, land, and water resource usage.
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
This webinar will show you how to meet your production and sustainability goals through the measurement and minimisation of organic contamination and product loss.
The demand for fertilizer is on the rise and as such, the need for a sustainable way to produce urea is high on the agenda. Now, researchers have discovered a new method which they promise is more energy efficient whilst still being competitive.
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
Associate professor Todd Schmit and his research team claim to have found data that suggests communities that possess more non-profits, social enterprises and creative industries help farmers prosper.
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
The beverage giant has also announced that it is looking into introducing a deposit return scheme for its drinks after consultations with governments in Edinburgh and Westminster.
The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
