The UN FAO is raising awareness in schools to reduce and prevent food waste. Communications and Partnership Consultant Oksana Sapiga shares why targeting children - the 'consumers of tomorrow - is important.
Taste and nutrition company Kerry has conducted new research into consumer expectations around sustainability in the food and beverage sector. The ‘really surprising results’ are in: Consumers ‘positioned sustainability as a must-have rather than a differentiator’.
The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.
Olam Food Ingredients aims to improve the sustainability of its cashew supply chain. A key lever for the supplier is farmer incomes. “We want to do more for the livelihoods of farmers,” MD and CEO of edible nuts, Ashok Krishen explained.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
UK retailer Tesco has increased the amount of strawberries it is purchasing this season in response to a bumper harvest in the UK. The elastic approach to procurement fights food waste as the supermarket leans on its promotional tools to drive up demand.
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.
The meal box provider says it will trial carbon labelling on its recipes next year ‘to empower customers to make more environmentally conscious dinner choices’.
The UK’s Discarded Spirits has just unveiled a grape-based vodka, made using waste-products recovered from the wine making process, in an attempt to tap into consumer desire for zero waste ingredients.
