List view / Grid view
PepsiCo Europe has announced that it aims to eliminate virgin fossil-based plastic in all of its crisp and chip packets by 2030. The packaging will be replaced with recycled or renewable plastic.
New Belgium Brewing has collaborated with Imperfect Foods to launch a new beer and raise awareness about food waste, supporting farmers, and reducing greenhouse gas emissions.
New Food hears from Buckley’s Bees, an organisation looking to help repopulate the dwindling bee numbers, on why extinction would have such a detrimental impact on our food system.
The Government has approved a potentially dangerous pesticide for a second time, despite researchers and wildlife charities condemning it.
Though there is a suggestion that large industrial farms can harm biodiversity, there are solutions farmers can put in place to mitigate this and promote wildlife growth in agricultural settings.
Professor Chris Elliott offers his thoughts on the rewild scheme, which will see £800 million go to landowners to plant trees and restore wetlands, but there are fears that this will cause serious food security issues and even put small farms out of business.
It is not often that scientific advances approach complicated problems in such a seemingly fitting way, but such is the case with high-tech farming and mycotoxins.
Dr Vincent Walsh, circular and regenerative food system consultant and founder of the plant-based food brand, Herblabism, reflects on the sustainability challenges facing the food industry in the wake of COP26.
Locavores believe in eating locally grown/produced food, but is this the most sustainable choice? Biosystems engineer, Lisa De Vellis examines how locavores and global food producers can happily coexist for the benefit of us all.
The future of food is in sustainability. Clean eating strives to maximise the value of resource use and minimise adverse environmental impacts. A Net Zero diet will not only change how we grow our crops but also our dietary habits - if implemented correctly, this could make all sorts of…
With the global population on course to be 9.9 billion by 2050 and the ever-more intense race to reach Net Zero, our methods of food production need a drastic rethink. Will technology be our saviour?
The Yum subsidiary has been recognised for its leadership on sustainability after the KFC and Pizza Hut owner committed to several sustainability targets in 2021.
Christina Bauer-Plank discusses Hellmann’s recent art installation displayed at COP26 and why art has the power to change the way we think about food, waste and emissions.
Professor Robin May discusses the advantages of eco-labelling in the drive for a more sustainable food system, but calls for a standardised approach to avoid consumer confusion.
Michelle Patel outlines the results of the Food Standards Agency’s survey around Britain’s stance on health, environmentally friendly food and who should be taking the reins.
