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Nespresso makes big sustainability commitment
In a bold claim from one of the largest names in the coffee industry, Nespresso has announced that every cup of its coffee will be carbon neutral by the year 2022.
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Localising America’s food supply is feasible…to a point
A university modelling study has identified that large areas of the United States could provide sufficient food for local citizens, depending on varying diets.
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Will breadfruit be the new global trend?
As a more nutritious and sustainable alternative to wheat, researchers suggest breadfruit might be the next superfood.
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Sweden acts to reduce antibiotic overuse in livestock
Swedish organisation Axfoundation has developed a document designed to ensure responsible animal husbandry and reduce the unnecessary use of antibiotics in livestock.
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As California burns, so does our winter lettuce
As the fall approaches, the California fires could affect our food supply in Canada for the coming months. Like the labour issues affecting farmers this summer domestically, this is certainly not good news.
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Plant-based diets to positively impact carbon levels
Choosing plant-based proteins over meat and dairy products could significantly reduce the amount of carbon dioxide in our atmosphere, according to a recent study.
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Generation Z is not ready to accept cultured meat, finds Australian study
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
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20 years of the Food Standards Agency
As the FSA celebrates two decades, Steve Wearne, FSA Director of Global Affairs, recaps some of the Agency’s key successes.
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Report reveals insights into food waste from food-to-go sector
The report, from Too Good To Go, suggested that food-to-go employees care about food waste but do not have the tools or training to tackle it.
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Nestlé highlights efforts in sustainable packaging transformation journey
Nestlé noted that it aims to solve the issue of plastic pollution through its three-pillar approach launched in January 2019. Read the approach here.
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Report models how UK supermarkets can halve throwaway plastic by 2025
The report, by Greenpeace, suggested that supermarkets could reduce plastic by 35 percent by changing the packaging for just 13 categories of popular groceries.
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Bakery trends in corona times
New Food gathered an expert panel for a live discussion about bakery trends in the shadow of COVID-19. Senior Bakery Application Specialist at DuPont Nutrition & Biosciences, Andy Flounders, reflects on the key talking points.
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Responsible Plastic Management certification launched for food sector
The certification aims to allow organisations to demonstrate their commitment to taking proactive steps to better measure, reduce and re-use the plastic coming into – and going out from – their businesses.
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Microalgae: food of the future?
As we become more mindful of our and our planet’s health, microalgae seems to be an ingredient full or promise. New Food finds out why…
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Food policy changes could reduce global emissions, says report
The report, published by WWF, UNEP, EAT and Climate Focus, suggests 16 ways policymakers could take more action to reduce greenhouse gas emissions related to food production and consumption.