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Food Waste
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Big names added to the U.S. Food Loss and Waste 2030 Champions
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.
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Should we embrace upcycled food?
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.
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Food prices are soaring and here’s why
Professor Chris Elliott discusses the reasons behind the increasing food prices, which will leave many facing the difficult decision of whether to heat their homes or feed their families.
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Morrisons aim to end waste by removing expiry dates on milk
One of the largest supermarkets in the UK, Morrisons, has announced the removal of use by dates on milk bottles in a move to stop millions of pints being wasted.
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How locavores can improve global food systems
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
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Application Note: Plastic sorting problems? Sorted
Today, plastic recycling is imperative; however, the act of separating different types of plastic is slow and labour intensive. Here, we find out how NIR spectroscopy can help…
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Reducing food waste with art
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
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Del Monte Foods launches upcycled green beans products
Del Monte Foods redirects hundreds of thousands of pounds of surplus green beans in a bid to reduce wastage and greenhouse gas emissions.
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COP26: Plant-based is not the answer to climate change
As COP26 kicks off, Prof Chris Elliott discusses the future of food and why he believes the answer does not lie in plant- or cell-based foods.
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Whey protein transformation: looking to solve waste in the dairy industry
Global consumption of dairy products – and particularly milk products – is increasing, escalating the dairy industry's production of waste. Here, food expert Evita Achmadi reflects on how we can turn by-product into value product.
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Making protein out of thin air
Air Protein CEO, Lisa Dyson, explains how her company leveraged NASA technology to create a protein source from the air that we breathe.
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Could food waste soon be used to power data centres?
Researchers from Virginia Tech are entering the final stages of research that could soon see food waste used to manufacture batteries to power things like data centres.
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Food prices are going to rise – and rise substantially
Professor Chris Elliott looks at the current and future issues the food sector faces and criticises the UK government’s intervention – or lack of – in helping us overcome these obstacles.
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Ingredient upcycling
Jaclyn Bowen explains how some food manufacturers are saving money and the environment through ingredient upcycling.
