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The common drivers and misconceptions around eating disorders

Mental Health
Anorexia nervosa has the second-highest mortality rate of any psychiatric disorder. Yet, the intricacies of eating disorders are too often underestimated. Nutritional therapist Kerry Beeson explains.

Understanding the different roads to food system sustainability

Agriculture
Executive Director, U.S. Sustainability Alliance navigates the task of global food production sustainability, illustrating there is more than one approach.

Gene editing promises to make human industry sustainable

Environment
L. Val Giddings, PhD, Senior Fellow, Information Technology and Innovation Foundation, states that gene editing promises to make human industry sustainable*.

Rice: The little world traveller

Agriculture
Sarah Moran, Vice President, International from USA Rice, walks us through what we need to know about rice, the little world traveller

Factory farming, zoonotic disease and the risk of pandemics

Agriculture
Compassion in World Farming Research Manager dissects some of the dangers of the factory farming industry, discussing the spread of zoonotic diseases.

Riceberry rice for well-being

Agriculture
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.

Delivering a sustainable workforce for the food production industry

Agriculture
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.

Supercharging biological carbon capture & food production

Agriculture
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.

An end to obesity – no longer a pipedream?

Health & Social Care
Tam Fry FRSA, Chairman of the National Obesity Forum, discusses whether an end to obesity is no longer a pipedream.

Providing Food: The answer lies in the soil

Agriculture
David Green, Executive Director, The U.S. Sustainability Alliance, explains how the soil holds the answer to feeding the world.

COVID-19: Protecting the invisible enablers of food security

Agriculture
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.

Changing food labelling will help consumers make healthier choices

Health & Social Care
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.

Unhealthy food promotion will be restricted in retailers from October 2022

Government
Promotions on food and drinks high in fat, sugar and salt (HFSS) in retailers will be restricted from October 2022, UK government announces.

Commission launches EU Code of Conduct on Responsible Food Business and Marketing Practices

Agriculture
The European Commission has officially launched the EU Code of Conduct on Responsible Food Business and Marketing Practices, under its Farm to Fork Strategy.

Conservation and the right to food

Agriculture
Winy Vasquez, Faculty of Forestry, University of British Columbia, with Terry Sunderland, shed light on conservation and the right to food.

The aquaculture sector towards the bioeconomy

Environment
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.

Skills shortages in the food industry

Agriculture
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.
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