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A world wrapped in food packaging
As the reality of climate change sets in, Dr Andy Zynga asks the question: are we doing enough for our planet when it comes to food packaging?
List view / Grid view
Sustainability
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20/20 Vision: A new way to make chocolate
New Food hears how Vinte Vinte Founder, Pedro Martins Araújo, is creating proper chocolate and why ethical sourcing should be a non-compete issue.
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What is next for the meat-free category?
Chris Doe explains why he thinks changing consumer perceptions of meat-free products can be achieved through innovation.
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What’s next for dairy? FrieslandCampina outlines its key trends
From 'Weastern' cuisine to 'Frasian' pastry, FrieslandCampina Global Marketing Director Industry Jules Kramer outlines the trends that the dairy giant thinks are going to be key in 2023.
news
In what way is chicken and salmon surprisingly similar?
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
news
Coffey to call for UK-US co-operation for sustainable agriculture
Thérèse Coffey is set to deliver a speech to explain why the UK and US “must forge a more sustainable future for agriculture together”.
video
How can farmers look after their land?
As a tornado blustered through someway in the distance, New Food editor Joshua Minchin braved the weather to talk sustainability with Matt and Marty Frey.
news
UK Government provide £12.4 million to help cut industry emissions
Energy intensive industries are being given a share of £12.4 million in government funding to find ways to reduce their carbon emissions.
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“Eating its own capital”: Investing in a planet-friendly food system
New Food’s Grace Galler investigates why investors may be apprehensive to invest in food systems and how their impact could make a monumental difference when it comes to food insecurity and climate change.
news
Tesco’s partnership with Olio stops 30 million meals going to waste
Through a partnership with surplus-food redistribution app Olio, Tesco has said that more than 30 million meals have “been stopped from going to waste”.
podcast
Episode 36: Would you eat an insect?
New Food's Joshua Minchin and Grace Galler speak to Dr Jessica Danaher about using insects as a source of alternative protein and why it could be a sustainable solution for our protein demands.
news
Carbon emissions from fertilisers could reduce by 80 percent by 2050
Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.
news
What changes are US consumers making to their diets?
According to a recent survey, US consumers have cited eating more fruits and vegetables and less sugar as highly ranking potential changes to eating behaviours relating to New Year’s resolutions. The January Consumer Food Insights Report was put together by Purdue University’s Center for Food Demand Analysis and Sustainability with…
news
Levy UK+I and ExCeL prioritise sustainability in partnership
ExCeL London and Levy UK+I have decided to continue a long-term catering partnership with the aim of being “sustainable leaders”.
news
Developing recyclable, compostable and sustainable food packaging
Researchers have found shellac-based coating makes pulp materials suitable for food without using petroleum-based polymers or metals.
