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Keeping up with COP
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
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Sustainability
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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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Not enough focus on nutrition when constructing a diet, claims research
The Arla Foods survey suggests that consumers are not as aware of nutrition when it comes to choosing diets, but encouragingly consumers are willing to learn more.
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The bugbears and potential of edible insects
A strain on resources has given way to a rising demand for alternative proteins obtained with a minimal impact on natural resources, insects as a food shows promise…but hurdles remain in the way.
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Cellular agriculture could provide key to more sustainable egg white protein
Using cellular agriculture to produce egg white protein could hold the key to reducing the environmental impact of an ingredient which is crucial to the food industry.
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Did hunger and drought really kill off the Mayans?
A lack of food brought on by a massive drought has long been the reason cited for the collapse of the once great Mayan civilization, but new research into what Mayans ate has cast doubt on this.
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Burger King launches vegan nuggets across UK locations
Burger King has become the latest fast-food brand to launch plant-based items on its menu after it announced it will sell vegan nuggets in all its UK stores.
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Plant-based chocolate popularity continues to rise
Research conducted by Barry Callebaut has revealed a considerable number of respondents are open to trying plant-based chocolate from time to time, as the sector continues to show considerable growth.
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Fighting exploitation
Troy Pearley explains the farmer-centric business model of Divine Chocolate and how its structure helps create a fairer industry that projects the voices of minority groups.
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Menus that are majority vegetarian are key to switching meat-eaters
The research suggests that if the majority of a menu is made up of plant-based foods, then people who usually eat meat are more likely to choose plant-based option.
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Infographic: The Future of Net Zero Eating
The future of food is in sustainability. Clean eating strives to maximise the value of resource use and minimise adverse environmental impacts. A Net Zero diet will not only change how we grow our crops but also our dietary habits - if implemented correctly, this could make all sorts of…
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What’s in store for food in 2022?
As 2021 draws to a close, Professor Chris Elliott gives his expert opinion into the challenges to come for the food and drink sector next year.
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
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Yum China recognised for sustainability efforts
The Yum subsidiary has been recognised for its leadership on sustainability after the KFC and Pizza Hut owner committed to several sustainability targets in 2021.
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Increasing the global rice bowl without harming the planet
The new research has released that there is till scope to increase yields in some of the world’s most important rice-growing areas without causing significant damage to the environment.
