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.
As pressure grows from consumers and political groups for more sustainable products and reduced environmental footprints, Raj Tugnait, CEO of Meadow outlines why more companies need to put sustainability at the core of their growth strategies.
A recent international study by the University of Michigan has discovered that fruits and vegetables grown in urban farms and gardens carry a carbon...
Consuming higher-quality ultra-processed foods (UPFs) might be linked to a higher risk of cancers in the upper aerodigestive tract, encompassing the mouth, throat, and oesophagus.
To bolster the UK dairy industry, the Department for Business and Trade unveils the Dairy Export Programme, aimed at expanding agri-food exports in global markets.
Despite the recent government review of net zero policies, food waste's environmental impact persists, highlighting the importance of anaerobic digestion.
Research finds that plant-based meat consumption is reducing across the UK, despite a greater uptake of other environmentally friendly practices. How do we drive commercial growth again?
Dorina Meyer and Giorgia Dalla Libera Marchiori from ICLEI Europe discuss opportunities for improving food security across the EU, public procurement, and cultivating a more equitable and environmentally conscious food system.
Phil Haslam, Managing Director of North Atlantic Fishing Company (NAFCO), walks us through feeding the world through a productive and sustainable fishing industry
Bengt Fellbe, SSEC, Swedish Surplus Energy Collaboration, directs our thoughts to waste-free concerts and events and reckons that for the first time, this remarkable waste management notion may work.
