Susan Brownlow outlines why carbon labelling is important to consumers and outlines some of the barriers to widespread adoption.
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Germany-based fast food retailer Nordsee has begun the sale of plant-based versions of some of its most popular dishes.
Researchers have developed a new way to rank foods which aid both diet and sustainability goals, taking into account all seven world regions.
The cannabis arena is a lucrative market if you have the right tools and know-how; this month tune in to hear from three experts on how to successfully navigate this sector.
New research suggests Brazil in particular could benefit from field management strategies, which could “drastically” reduce GHG emissions.
Significant portions of Colombia could become unsuitable for coffee production according to new research, with farmers facing the prospect of relocation to continue growing the crop.
Carel du Marchie Sarvaas explains why improving animal health and well-being is central to preventing malnutrition in humans and will make the global food supply more sustainable.
New Food’s Editor discusses the UK’s consultation on gene editing (GE) and examines the potential benefits and pitfalls that may follow revised regulation.
New Food’s Joshua Minchin interviewed J.C. Taylor III from Texas Star Food and Nut to find out more about its almond-based chips ‘Nutchos’ and sustainability policies.
There are many that both want and believe that urban agriculture can provide for the nutritional needs of cities – but one research team has investigated whether that is really the case.
Researchers from Switzerland and Hawai`i claim they have found a way to use coffee pulp to boost the regeneration of forests destroyed as a result of agricultural processes.