More Sustainability & supply chain resilience – Page 15
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Article“Sustainability costs money”: Diving into SeaChange® 2030
Adam Brennan, Chief Sustainability Officer for Thai Union Group, sits down to discuss how $200m of funding for the SeaChange 2030 project will be used for sustainable advancements in the seafood sector
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ArticleBad apples? With animal cruelty, the whole orchard is rotten
Sean Gifford, Managing Director of The Humane League UK discusses why he thinks animal cruelty is an ongoing problem in the UK food industry and why a “strong movement” is necessary.
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ArticleProtein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
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ArticleAre rice shortages on the horizon?
Will we be facing shortages of rice in the near future? Professor Chris Elliott examines the impact of the Indian rice export ban and reveals some shocking findings...
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ArticleRefocusing on quality to strengthen consumer trust
Christina Jackson outlines how the food industry can rebuild trust among quality-conscious consumers during the cost-of-living crisis.
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Podcast
Episode 42: What's your beef? (Live from Nebraska)
Josh brings back tales from his trip to Nebraska with the US Sustainability Alliance, including insight on carbon emissions in the beef sector and animal welfare.
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ArticleThe most important new food legislation for a generation?
Professor Chris Elliott reveals what he thinks is the most important piece of legislation for a long time is and explains its impact on the food and beverage sector.
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ArticleGetting novel foods to market
In this article, experts discuss the how the FSA is considering a range of possible proposals for novel food approval and facilitating how to get new food products to market in the UK more quickly.
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ArticleCPTPP – A different viewpoint
Tony Goodger of the Association of Independent Meat Suppliers highlights some exciting benefits for the UK meat sector through new trade deals.
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Podcast
Episode 41 - Do we treat dairy farmers fairly?
Are dairy farmers valued properly in our food system? Josh and Grace speak to a farmer from the dairy capital of the US to find out.
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Article
The future of the Food Industry Intelligence Network
Professor Chris Elliott reflects on his work as an advisor for the Food Industry Intelligence Network and explain why the organisation is in safe hands.
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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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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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ArticleAdapting to the latest bakery trends
BakeAway's Doug Hall explains how the bake-at-home manufacturer has adapted its product range to suit consumer needs.
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ArticleCould fibre fortification lower the risk of heart disease and diabetes?
Nutritional deficits cost global healthcare systems significant resources. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike.
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ArticleMilling priorities in the next farm bill
NAMA staff report on their efforts to shore up support for the small grain milling industry in the US to continue delivery of vital aid and sustenance the world over.
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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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ArticleMeat in the CPTPP sandwich
Nick Allen writes about the potential ramifications for the UK meat industry as a result of the trade agreements within the CPTPP.
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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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ArticleWorld Food Safety Day: FDA priorities amid structural changes
This World Food Safety Day, New Food’s Grace Galler speaks to Consumer Brands Association’s Sarah Gallo about what the FDA should prioritising amid upheaval.