podcast
Episode 28 – Sustainable seafood
The New Food team are here to discuss the future of seafood and the exciting projects EIT Food are working on.
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EIT Food
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How can we solve water scarcity?
As droughts become more frequent, EIT Food’s CEO Andy Zynga uses his second column to examine the possible ways we can respond to water scarcity through food innovation.
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The importance of sustainable aquaculture innovation for building a future-fit food system
As the demand for seafood foods rises, the need for sustainable practices becomes ever-more pressing. In the first of a new series, EIT Food’s CEO Dr Andy Zynga, emphases the urgent call for sustainable aquaculture – and what exactly that entails.
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A loud call for harmonised sustainability labelling
Professor Chris Elliott examines the dire need for a single system backed by science in which front-of-pack labelling can detail the sustainability credentials of a product honestly, consistently and properly.
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Dr Andy Zynga
26 May 2022 | By
Dr Andy Zynga is a member of the New Food Advisory Board and CEO of EIT Food.
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Using inclusive systems innovation to build a future-fit food system
Dr. Andy Zynga, CEO of EIT Food, outlines the progress that needs to be made if we are to innovate and build a food system fit for whatever the future holds.
news
Language matters when it comes to health claims
The way in which health claims are understood on food packaging varies greatly between different countries, where differences in language can change the meaning and perception of health claims.
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Food Integrity Supplement – April 2021
Our latest Food Integrity supplement discusses sustainability and drinking water quality.
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Farmers most trusted in the food industry, says new report
An EIT Food report has put farmers at the top of the tree when it comes to trust in food producers, while government agencies were deemed less reliable by consumers.
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Could the African Yam Bean help solve hunger issues in Africa?
According to scientists, the legume's high protein content makes it a better source of food than maize or cassava which are commonly eaten in Africa.
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Verifying organic produce
A European project is leading the way in strengthening consumer trust in organic, with the creation of an intuitive system that will see better transparency within organic supply chains.
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What consumers want: Has Covid changed consumer habits for good?
With COVID-19 turning the food industry upside down overnight, EIT Food's latest report suggests some changes may be here to stay.
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A soup-er idea
2020's pandemic brought with it a unique challenge; food aid organisations and social grocers saw growing demand as a rising number of individuals and families struggled to make ends meet, while at the same time, farmers' usual supply chains were disrupted, causing an increase in surplus food. Here, New Food…
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Gen Z’s food FOMO is driving food waste
Research finds that impulsive and diverse food choices among young people is contributing towards the food waste problem.
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Learning to love veg
Following the link between COVID-19 and obesity, good nutrition has never been more important. Here, Laura Elphick explains the work EIT Food and partners are undertaking to help children understand where their food comes from and encourage them to eat healthy.
