List view / Grid view
By adding grease interceptor waste (GIW) in with wastewater sludge, utilities can allegedly produce more methane, designed to make the entire operation more efficient.
A report comissioned by the Wildlife Trusts points out that there is a decline in insect populations due to the over use of insecticides and pesticides, which puts global food production at risk.
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
With insect-based food gaining popularity, Francesco Majno looks at the industry’s latest achievements, including the gradual shift of perception from ‘mysterious’ to ‘acceptable’.
The tea industry sees many stages where sustainability could be ignored, but the consumer plays a part in looking out for them. Here, Kate Harveston explores.
The Roundtable on Sustainable Palm Oil (RSPO) has announced its commitment to supporting greater inclusion of smallholders into the sustainable palm oil supply chain, through the adoption of the RSPO Independent Smallholder (ISH) Standard.
David Haley, Visiting Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, break down the definition of sustainability and consider what challenges the food sector might be confronted with in the future.
Researchers have looked at the genomes of watermelons, creating a resource that could help plant breeders increase the fruit's quality and ability to thrive during an era of climate change.
Supermarkets in Canada have launched sustainability initiatives to reduce the amount of packaging being used in the food industry. But will consumers respond to the environmental ambitions? Here, Dr. Sylvain Charlebois from Dalhousie University takes a look.
New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
The International Food and Water Research Center (IFWRC) gathers experts in the food, water and environmental industries to address key industry challenges. Here, Swee Lee, Director of IFWRC, explores some of its main aims and projects.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
Cocoa producers Ivory Coast and Ghana have said that chocolate makers will continue to be allowed to run sustainability schemes in their countries, after recent threats put their futures at risk.
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
