More Sustainability & supply chain resilience – Page 16
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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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ArticleFood System Resilience: Why it’s more important than ever
Professor Chris Elliott discusses how the UK can ensure it is food secure in a rapidly changing world that is facing various shocks.
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ArticleThe coeliac tax
Coeliac UK’s Fiona Newsome highlights the financial impact shopping for gluten-free can have on coeliac consumers and urges action from legislators and industry.
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ArticleFrom trash to treasure: Revolutionising food redistribution with Olio
Co-founder and CEO of Olio, Tessa Clarke tells Grace Galler exactly how the food redistribution company keeps food safety standards in check while fighting food waste.
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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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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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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.
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ArticleClimate-friendly caffeine: sustainably sourcing Selecta coffee
Alicia Fieldhouse sits down with New Food to discuss why Selecta, a leading supplier of coffee, is interested in where its coffee comes from, who grows it, and how it gets from farm to cup.
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ArticleHow is FSS taming the perfect storm?
After attending the IFST Spring Conference 2023, Grace Galler reports on how Food Standards Scotland is tackling food insecurity and health and nutrition concerns.
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ArticleCan The Craft Beer Co win a legal trade mark battle against M&S?
Dale Carter, Trade Mark Partner at Reddie & Grose, uses his trade mark expertise to assess whether accusations that Marks and Spencer has "ripped off" the Craft Beer Co hold weight.
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Podcast
Episode 39: Eid Special
Josh and Grace put some food-related questions to Zara Mohammed, Secretary General of the Muslim Council of Britain, to celebrate Eid al-Fitr.
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ArticleVeganism: truths and misconceptions around allergens
Liljia Polo-Richards explains why it’s important to distinguish between vegan and other free from options when it comes to serving hypersensitive consumers.
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ArticleA TRIP down CBD lane
Co-Founder of TRIP, the UK’s fastest growing soft drinks brand, explains how the brand is on a mission to destigmatise the conversation around mental health using CBD wellness.
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Article
The FSA: Caught between a rock and a hard place
Professor Chris Elliott examines the performance of the Food Standards Agency in the UK’s food system after criticism was levelled at the regulator following an ongoing food fraud case.
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ArticleBringing Australia’s unique food offering to the UK
Anastasia Nishnianidze, Trade and Investment Commissioner to the UK & Ireland at Austrade discusses her country’s unique food offerings and initiatives.
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ArticleTransparency and food innovation: honesty as policy
Andy Zynga examines why demand for greater transparency has increased, and how food and beverage manufacturers can innovate to provide it.
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Article“We can’t change the chocolate industry on our own”
With ethical ingredient sourcing at the forefront of Tony Chocolonely's mind, Nicola Matthews explains the brand's mission to make 100 percent slave-free the norm in chocolate.