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Food waste: digesting the impact on climate
Susan Brownlow highlights the major contribution food waste makes to global warming and speaks with Emilien Hoet from climate consultancy, ClimatePartner, to find out more.
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Sustainability
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Why FMCG brands must start to acknowledge sustainability
“UK shoppers are already voting with their wallets,” claims Hearts & Science Chief Strategy Officer, suggesting a more eco-conscious market.
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Wild Alaska Pollock declared one of the most sustainable protein sources
Pollock has been declared one of most climate-friendly sources of protein by the Association of Genuine Pollock Producers (GAPP), after analysis of energy, land, and water resource usage.
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How do we make sure fish stocks have a sustainable future?
Andrew Tindall of Mewburn Ellis LLP gives an update on the state of the world’s fish stocks and why cellular aquaculture affords reason for optimism.
webinar
How to minimise organic contamination and product loss
This webinar will show you how to meet your production and sustainability goals through the measurement and minimisation of organic contamination and product loss.
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Finally: competitive and sustainable urea
The demand for fertilizer is on the rise and as such, the need for a sustainable way to produce urea is high on the agenda. Now, researchers have discovered a new method which they promise is more energy efficient whilst still being competitive.
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National Food Strategy: What does it mean for the food and drink industry?
The food industry has awaited Part Two of the National Food Strategy with baited breath for months. Now that it is finally here, what does it mean for manufacturers?
article
Will plant-based meat alternatives ever be as popular as meat?
Grace Mongey and Ronan Gormley report on developments in plant-based meat alternatives, including the drivers, protein sources, ingredients and more…
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Farmers see more success in creative communities research suggests
Associate professor Todd Schmit and his research team claim to have found data that suggests communities that possess more non-profits, social enterprises and creative industries help farmers prosper.
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Is that soya sustainable?
With the impacts of soya production well known, many have turned to sustainable methods, but how do you separate the genuine claims from the fakes?
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How should we dispose of food waste?
Researchers from the US Department of Energy have been busy analysing alternatives to landfill when it comes to disposing of food waste, with four options identified.
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Coca-Cola to use 100 percent recycled plastic in bottles
The beverage giant has also announced that it is looking into introducing a deposit return scheme for its drinks after consultations with governments in Edinburgh and Westminster.
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The sustainable future of food in the workplace
The catering industry is responding to an increased focus on health, wellbeing and sustainability. The challenge: to provide wholesome food that meets crucial corporate social responsibility targets, while answering consumer demand for nutrition. Ryan Holmes considers whether seasonal supply chains and plant-based diets hold the answer.
news
Food manufacturers need to do more to beat malnutrition says new report
ATNI’s latest Global Index suggests the world’s top food and beverage manufacturers have slowed down efforts to combat malnutrition, with Nestlé and Unilever leading the way.
whitepaper
Case Study: Chocolates Valor streamlines production planning
Learn how Chocolates Valor is driving the digitalisation of industrial processes by building a streamlined factory for top-quality products.
