Each year, 1.3 billion tons of food are thrown away. Addressing food loss and waste effectively requires strong, decisive action from governments. Those willing to take bold steps can gain economic, social, and environmental benefits while helping to mitigate food insecurity.
Funded by the BBI JU programme within the EU’s Horizon 2020 initiative, the Usable Packaging project seeks to dramatically reduce the use of environmentally harmful fossil fuel-based packaging by developing high-performance bio-alternatives.
Mhairi Brown, Policy and Public Affairs Manager, Action on Salt, agues that thousands of people will suffer unnecessary strokes and heart attacks if ministers fail to take decisive measures in forcing the food industry to comply with salt reduction programmes.
Claire Bury, Deputy Director-General for Health and Food Safety at the European Commission, walks us through the Farm to Fork strategy that concerns a transition to more sustainable & healthier food.
Katharine Jenner, Campaign Director and Mhairi Brown, Policy and Public Affairs Manager of Action on Sugar and Action on Salt debate who should be responsible for tackling the biggest cause of premature death and disability in the UK when Public Health England is dissolved.
Ruth Richardson, Executive Director, The Global Alliance for the Future of Food, shares her perspective on the future of food in light of the COVID-19 pandemic.
The Biosmart project aims to reduce the food that is thrown away, developing biobased compostable or recyclable packaging, including sensors to monitor food shelf-life plus functional and barrier coatings, as Dr Amaya Igartua from Fundación TEKNIKER explains.
Charlotte Jacobsen, Professor and Head of Research Group at the National Food Institute, Technical University of Denmark, explains how the WaSeaBi project will ensure sounder exploitation of aquatic resources.
Katerina Kousoulaki, Christos Tsatsanis, Tone-Kari K. Østbye and Francisco J. Barba of the AQUABIOPRO-FIT project discuss the health benefits of dietary products made from fish side streams.
Researchers at NYU School of Global Public Health and NYU Grossman School of Medicine have warned against the dangers of child influences promoting unhealthy food and drinks on their YouTube channels.
A new project backed with £5.9 million from UK Research and Innovation (UKRI) will convert food waste into animal food using insects and carbon-cutting technology.
The role of technology and innovation in helping farmers overcome the challenges of COVID-19 and meet future demands are discussed here by David Green from the U.S. Sustainability Alliance.
