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The new real-time crop productivity estimation method uses satellite data, field measurements and camera networks, and aims to offer useful information to farmers and growers.
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
Researchers from Mississippi State University have evaluated aspects such as pesticide cost, labour, time and economic return in order to determine the cost-effectiveness of insect pest management strategies.
Genetically modified food has faced opposition from both consumers and decision-makers alike. Here, Dr. Oliver Peoples, PhD., CEO of Yield10 Bioscience, suggests that, with modern understanding of their benefits, GMO crops could hold the answer to ensuring the food security of the future.
KFC is opening the vegetarian restaurant in order to celebrate the country’s Week Without Meat, which takes place between 9 to 15 March 2020.
The researchers have proposed repurposing discarded dough to feed the very microorganisms needed to kick start fermentation in food industries like bakeries, dairy and wine-making.
Boosting soil microbial abundance is said to be a step towards increasing global sustainability of food production.
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
Just Eat has partnered with a sustainable packaging start-up to develop the seaweed-lined box, and is testing the product in selected London partner restaurants.
The research firm has announced that manufacturers and brands must continue to innovate in packaging and has predicted that in-store refill services will continue to gain popularity.
The multi-stakeholder alliance - the Sustainable Rice Platform (SRP) - comprises 100 global public, private and civil society organisations, and promotes resource-use efficiency and climate change resilience, both on-farm and throughout the rice value chain.
This commitment builds on the achievements made by the UK dairy sector, and is said to reaffirm the sectors commitment to reporting sustainability both nationally and globally.
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
