The aquaculture industry is rapidly growing and needs sustainable feed as wild fish catches decline. Greentech Innovators are reducing emissions and promoting sustainability by turning food waste into valuable feed resources.
Riceberry rice, enriched with a full-spectrum of antioxidants, chemoprotective compounds, micronutrients, and dietary fibre can help unlock your genetic potential for well-being, in the view of Professor Dr Apichart Vanavichit, Director at the Rice Science Center in Thailand.
A lot of thought is invested in modern and sustainable food production, but where should the sustainable workforce come from that will supply the skills of the climate-smart industry of the future? Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explores.
Richard T Sayre, Senior Research Scientist at New Mexico Consortium in the U.S., walks us through engineering improved photosynthesis for enhanced food production & carbon sequestration.
Frances Goodrum, Head of External Affairs, Brooke Action for Working Horses and Donkeys, walks us through why we need to protect the invisible enablers of food security in light of COVID-19.
Rachel Bradford, Nutrition Policy Manager, Danone UK, expresses the need for an urgent change to our front of pack food labelling system to help consumers make healthier choices.
The European Commission has officially launched the EU Code of Conduct on Responsible Food Business and Marketing Practices, under its Farm to Fork Strategy.
Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.
Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, discusses the importance of training people with the right skills to work within the Swedish sustainable food industry.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?
Jyotsna Puri (Jo) PhD, Director of the Environment, Climate Gender, Youth, Nutrition and Social Inclusion Division at UN International Fund for Agricultural Development, imagines a future-fit world when it comes to food and nutrition.
