All Decarbonisation, energy & utilities articles – Page 22
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NewsDo conservation policies risk global biodiversity damage?
Two academics from the UK have warned that ‘green’ farming policies may accelerate global biodiversity loss.
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ArticleUniversity of Nottingham innovators win sustainable food awards
Two winning teams from the University of Nottingham discuss their success in the EcoTrophelia competition and why they think sustainable food innovation is essential.
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NewsUSDA approves cultivated chicken for consumers
UPSIDE Foods and GOOD Meat are now able to start commercial production and sales of cultivated chicken for US consumers.
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NewsGene variant discovered that triggers early flowering in barley
A study has found a “tiny mutation” in the genetic material of barley that ensures those plants develop faster and subsequently flower earlier.
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ArticleHow the food industry can transform the national diet
WWF’s Joanna Trewern discusses why she thinks brands should enable consumers to make better choices for themselves and the planet when purchasing food.
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NewsKerry opens “state-of-the-art” taste facility Indonesia
Kerry has opened a “state of the art” facility in Karawang, Indonesia, to “deliver localised products to its fast-growing markets”.
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NewsWhich city is the refill capital of the UK?
According to a study by Lifestyle Packaging, Oxford is the refill capital of the UK, paving the way with its refillable packaging efforts.
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ArticleSustainability from the ground up
Producing meat for the masses, Jason Weller, Global Chief Sustainability Officer at JBS, one of the world’s largest food companies, discusses how it manages to scale its output while keeping meat affordable.
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ArticleThe food safety and human health timebomb
Professor Chris Elliott discusses the impact plastic has on the planet and predicts the “biggest challenge” that regulators and food and water companies will ever have to face.
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ArticleWhat does sustainability really mean?
Joshua Minchin asks what sustainability really means to farmers across the world after some fascinating conversations in a recent episode of Food to Go.
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NewsPepsiCo makes its biggest investment in 25 years
PepsiCo has invested £58 million into the Walkers manufacturing site in Leicester to make sustainable improvements.
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NewsExtreme weather poses threat to wheat crops in US and China
According to a study, wheat-producing areas in the US and China are threatened by the increasingly likelihood of extreme weather.
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ArticleNew Food Issue 2 2023
Issue 2 2023 of New Food is out now - download your copy today to get more than 60 pages of insight and analysis of the food and beverage industry.
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PodcastEpisode 40: Food waste - time to face reality?
The New Food team are back with a bumper episode of Food to Go as they tackle one of the most important yet perhaps overlooked problems in the food and beverage industry: food waste.
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NewsWalkers revamp Snack A Jacks with new ‘bagless’ multipacks
Snack giant Walkers has announced that it will be trialling ‘bagless’ multipack packaging for its Snack A Jacks range.
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ArticleIntellectual property: A key ingredient to plant based success?
Law firm Mewburn Ellis discusses why it thinks plant-based companies should adopt a comprehensive intellectual property strategy to thrive in the rapidly growing market.
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NewsPepsiCo Europe appoints new Chief Sustainability Officer
Archana Jagannathan has been appointed as PepsiCo Europe’s new Chief Sustainability Officer and will oversee sustainability goals across the business.
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Article
More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
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ArticleThe Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
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ArticleHarnessing ‘non-destructive testing’ to fight food waste
Philip Simpson, Commercial Director at ReFood, discusses the value of non-destructive testing technologies and how they can be harnessed by food manufacturing businesses to reduce avoidable food waste.