All Decarbonisation, energy & utilities articles – Page 22
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NewsCo-op to scrap ‘best before’ dates on fruit and vegetables
UK supermarket Co-op are removing ‘best-before’ dates on fresh fruit and vegetables to help customers cut food waste and save money.
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Article20/20 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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ArticleWhat’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.
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NewsIn 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.
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ArticleAntimicrobial resistance: It hasn’t gone away
Professor Chris Elliott highlights an issue that, wish as we might, has not gone away. He examines the efforts to reduce antibiotic use around the world as we attempt to curb antimicrobial resistance.
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NewsCoffey 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”.
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VideoHow 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.
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NewsUK 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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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.
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NewsCarbon 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.
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NewsLevy 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”.
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NewsIceland Foods recognised as top supermarket with most sustainable own-brand seafood
The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
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ArticleFood innovation trends in 2023 – what’s on the horizon?
Dr Andy Zynga explores what innovation trends are right around the corner and why he thinks “cultivated meat is here to stay”.
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ArticleA spoonful of (fiber) sugar
Dr Tom Simmons looks at how we can potentially solve some of the world’s most pressing health and sustainability challenges with Sugars from Fiber.
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NewsBeverage carton industry seeks sustainable changes
The Alliance for Beverage Cartons and the Environment has called on the Packaging and Packaging Waste Regulation to make further sustainable changes.
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News
Aldi and Too Good To Go launch UK-wide partnership
Aldi have announced the launch of a collaboration with surplus food platform, Too Good To Go, with the aim of reducing food waste.
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NewsScientists produce world’s first cultivated steak
A UK-based company has produced what they claim to be the first-ever cultivated steak fillet made using pork cells.
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ArticleSoy sits at the centre of a more circular economy
From deforestation and subsequent loss of biodiversity to greenhouse gas emissions, soya production gets bad press. Hear the other side of the story from Mac Marshall, as he asserts the benefits of soy cultivation, both for the global food chain and other industries.
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News
Lidl GB to invest £4 billion into British food industry
Leading food retailer Lidl GB has committed to investing in the British food industry, promising £4 billion for food businesses throughout 2023.