Ingmar Høgøy, CEO and Founder of Greentech Innovators, explores solutions to environmental issues related to food waste and landfill sites. He emphasises the need for collaboration among innovators, politicians, and investors.
Maria J. Lopez, Professor of Microbiology and Project Coordinator of the RECOVER project, explains how it aims to deliver new biorecycling routes for food packaging and agricultural plastic waste.
Here, James Sopwith, managing director of adi Projects, discusses how hot demand for sustainable food production can be enhanced and developed further with core engineering skillsets.
Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.
Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.
Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.
Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.
Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, explains how sustainable food production is not just about circular production models, there are more important links in the food system.
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.
