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Study shows universally positive effect of cover crops on soil microbiome
Boosting soil microbial abundance is said to be a step towards increasing global sustainability of food production.
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Less talk, more action: discussing food integrity
With just a few weeks until Food Integrity kicks off, New Food's Editor met with Andy Richardson, one of the conference Chairs, to discuss his thoughts on the subject of food integrity and how it represents change for good.
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Just Eat develops “world’s first” biodegradable seaweed takeaway box
Just Eat has partnered with a sustainable packaging start-up to develop the seaweed-lined box, and is testing the product in selected London partner restaurants.
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Sustainable rice partnership shortlisted for $100 million grant
The multi-stakeholder alliance - the Sustainable Rice Platform (SRP) - comprises 100 global public, private and civil society organisations, and promotes resource-use efficiency and climate change resilience, both on-farm and throughout the rice value chain.
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UK Dairy Roadmap joins global sustainability initiative
This commitment builds on the achievements made by the UK dairy sector, and is said to reaffirm the sectors commitment to reporting sustainability both nationally and globally.
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New bill could prohibit water bottling operations in Washington State
The bill, which states bottled water is harmful to environment, has been condemned by the International Bottled Water Association (IBWA), which claims that the bill lacks fact and is not based on sound scientific sources.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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The power of cassava in the plant-based movement
Here, New Food hears from five experts about the opportunities and challenges of a plant-based diet, as they present a case study on cassava leaves and the ingredient’s untapped potential.
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£1 million allocated to tackle single-use food items in Scotland
Supported by the Scottish Government and the European Regional Development Fund (ERDF), the scheme will see organisations trial alternatives to single-use products – such as reusable and packaging-free options.
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Project produces carbon positive gin from peas
With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.
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Foundation establishes “world’s largest” sustainable food prizes
Two $1 million prizes will be awarded to sustainable and innovative solutions that look to tackle the pressing challenges facing today's global food sector.
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Genome of fish species could offer dietary protein benefits, says study
The vegetarian fish, Cebidichthys violaceus, more commonly known as the monkeyface prickleback, is said to have a digestive system similar to that of humans, rendering it possible to compare its genome.
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Mediterranean diet can help achieve sustainability goals, says FAO
The traditional Mediterranean diet is said to be widely recognised for its multiple health benefits and low environmental footprint.
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Biologists develop new defence in fight against crop infections
University of Toronto biologists have reportedly developed a strategy for protecting crops against pathogens by characterising the global diversity of an important class of pathogen proteins, called effectors.
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Report outlines opportunities for Agtech amidst evolving demand
Tech aimed at increasing crop yields through automation and data-driven farming is said to provide a potential route for farmers to address challenges such as rising populations.