Tesco has created Tesco Exchange to allow suppliers to cut down production costs and reduce food waste through donating surplus stock.
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Italian research has discovered a new recipe that can extend the shelf life of fresh pasta by 30 days through packaging changes and ingredient additions.
UK crisp company KETTLE® has redesigned its packaging to illustrate key ingredients and depict the brand’s field to factory journey.
Chris Elliott takes a moment to reflect on two of the key themes of the Food Safety Conference – food security and accessibility – and shines a light on the excellent work of FareShare in helping to create a fairer and less wasteful industry.
A WRAP research report reveals that nearly half of respondents throw away as much food or more than they did this time last year.
With fewer than 50 days to go until COP27, all eyes are on Egypt, with world leaders getting ready to gather to discuss and evaluate their progress on climate action and limiting global temperature increase to 1.5C.
New Food’s Bethan Grylls reports on the expertise aired at Future Food-Tech last week, as the global panel looked to answer whether technology can prevent us from the on-coming food security disaster.
A study by the Global FoodBanking Network highlights the importance of redistributing food surplus food to cut damaging carbon emissions.
JBS has appointed Jason Weller to its executive team leadership in a newly created role to drive sustainability.
Sainsfreeze, a new walk-in freezer concept store from Sainsbury’s, looks to show customers how to freeze and save surplus food.
Copa and Cogeca supports new measure enforcing cold treatments to protect citrus fruits shipped from South African to Europe from false codling moths, but calls for the regulation to be expanded further.