List view / Grid view
McDonald’s has expanded its sustainability efforts with the launch of its new initiative ‘Better M’. New Food spoke to Keith Kenny, Vice President of Sustainability at McDonald’s, about the launch and the different elements that the project encompasses.
The tea industry sees many stages where sustainability could be ignored, but the consumer plays a part in looking out for them. Here, Kate Harveston explores.
The Roundtable on Sustainable Palm Oil (RSPO) has announced its commitment to supporting greater inclusion of smallholders into the sustainable palm oil supply chain, through the adoption of the RSPO Independent Smallholder (ISH) Standard.
David Haley, Visiting Professor at Zhongyuan University of Technology, and Vincent Walsh, Senior Food Tech Specialist, break down the definition of sustainability and consider what challenges the food sector might be confronted with in the future.
Researchers have looked at the genomes of watermelons, creating a resource that could help plant breeders increase the fruit's quality and ability to thrive during an era of climate change.
Supermarkets in Canada have launched sustainability initiatives to reduce the amount of packaging being used in the food industry. But will consumers respond to the environmental ambitions? Here, Dr. Sylvain Charlebois from Dalhousie University takes a look.
New Food advisory board member, Jaclyn Bowen, hears from Scott Sensenbrenner, CEO of Enzymedica, to discuss how coral reef restoration is vital for global sustainability.
Robin Whitlock explores the potential solutions to ensuring sustainability in the world of coffee retail through techniques such as using pre-heated solar thermal heated water.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
Cocoa producers Ivory Coast and Ghana have said that chocolate makers will continue to be allowed to run sustainability schemes in their countries, after recent threats put their futures at risk.
Scientists say time is running out to save the planet before it enters a stage of no return. As such, sustainability has never been more important. New Food hears how Wye Valley Brewery has been reducing its carbon footprint.
FAO and the World Union of Wholesale Markets (WUWM) have agreed to update and strengthen their partnership with a focus on globally reducing food loss and waste, and assure the supplies of healthy and fresh foods.
The 'Chocogeddon' campaign, unveiled by Fairtrade Finland, aims to raise awareness of the impact of climate change on the chocolate supply chain.
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.
GlobalData’s 2019 Q3 consumer survey found that 71 percent of global consumers consider it ‘quite’ or ‘extremely’ important for product packaging to be made from sustainable or renewable sources.
