New UC Davis tool helps industry upcycle food byproducts and reduce waste
A new UC Davis database catalogues agricultural leftovers like tomato skins and pistachio hulls, helping food innovators reduce waste and upcycle resources.
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A new UC Davis database catalogues agricultural leftovers like tomato skins and pistachio hulls, helping food innovators reduce waste and upcycle resources.
The 2025 EAT-Lancet Commission report urges global food systems transformation to save lives, halve emissions and restore equity within planetary limits.
29 September 2025 | By
Investing in efforts to help feed our fellow man should be a no-brainer, but Professor Christopher Elliott and Gunther Beger, Managing Director at UNIDO, assert that the benefits don’t stop there…
FareShare and The Felix Project unite to expand surplus redistribution and strengthen communities, as demand surges and food insecurity deepens.
Lisbon-based startup BRAINR has raised €11 million in a record seed round to digitise food manufacturing. Its cloud platform already manages a quarter of Portugal’s meat production, cutting waste and improving traceability.
The new binding EU-wide 2030 food waste targets aim to slash sector-wide losses and improve sustainability across the supply chain.
Tesco is piloting an infrared avocado scanner in five UK stores, helping shoppers pick perfectly ripe fruit and reduce waste.
New University of Vaasa research explores how AI-powered colour-changing packaging could improve food quality monitoring, reduce waste and boost transparency.
Nestlé unveils a new patented chocolate-making process designed to increase cocoa yield by using up to 30 percent more of the cocoa fruit.
Scientists in New York have developed a low-cost, scalable method to transform discarded food into eco-friendly bioplastics using bacteria.
Charities awarded £13.6 million Government grant to rescue 19,000 tonnes of surplus farm food and combat food insecurity across England.
Backed by major investors, Volare’s flagship facility will transform food waste into sustainable protein, boosting Europe's protein self-sufficiency and transition towards circular, sustainable food production.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
Ingredients for Change is a new monthly interview series that explores the transformative stories shaping the global food industry. In Part 1 of this month’s episode which focuses on sustainability champions, we speak to Dini McGrath, co-founder of The Wonki Collective, about her innovative approach to tackling food waste at…
Carlsberg Sverige is joining forces with key Swedish industry players to pioneer circular economy innovation, transforming beer dredge into food.