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Report suggests that food banks are the ‘green’ hunger-relief solution
Networks prevent approximately 2.68 million tons of safe, edible surplus food being wasted, according to GFN.
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Food Waste
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Food waste campaigns have limited impact, but point towards right direction
Passive education alone unlikely to be an effective intervention strategy in reducing dining-hall plate waste.
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Unlocking additional value from soybeans via the circular economy
Okara (soybean pulp) and soy whey are by products of the manufacture of foodstuffs made from soybeans; typically, soymilk and tofu (soybean curd). Globally, over four million metric tons of okara are generated on an annual basis as a result of soymilk and tofu production. Associate Professor Shao-Quan Liu and…
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Using its loaf to raise efficiencies
Stephanie Duvault-Alexandre explains how her company’s partnership with leading UK bakery Warburtons has meant mutual benefits.
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When ‘smart’ has a whole new meaning
An artisan bakery in Dublin is using technology to up its game and reduce its energy costs, as Thomas McGrath explains.
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How to ‘future-proof’ your water management
Like a fast-moving tide, the management of water is quietly but quickly emerging as a significant risk for the food manufacturing industry in the UK. Companies may be unaware of the ever-increasing water management obligations under the EU Industrial Emissions Directive, which industry experts believe will be maintained in UK…
