Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
A survey analysing consumer attitudes towards bread products has been conducted in France on behalf of the Federation of Bakeries and Patisseries (FEB).
The number of companies working to upcycle or prevent food waste is expanding, suggesting a potential for profit. Is tackling food waste a concept consumers are buying into?
Israeli start-up Clarifruit wants to swap out ‘subjective, inconsistent, and slow’ manual quality control processes in the fresh produce supply chain for an AI-powered digital alternative.
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
The CEOs of the ‘big five’ major UK supermarkets have committed to slash their impact across climate, deforestation nature and guide the whole food retail sector towards halving its overall impact on the natural world by 2030.
The United Nations has said it sees ‘new momentum and energy’ around the transition to a sustainable food system. But campaigners warn that words need to be put into action.
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape.
A new project wants to bring vertical farming and personalised nutrition into people’s homes by developing ‘kitchen gardens’ that meet individual dietary needs.
