A Danish start-up is dehydrating fruits and vegetables for smoothies to reduce food waste – 40-50% of which is made up of this surplus, ‘aesthetically unappealing’, or overripe produce.
Unilever is placing a new packaging label directly after the ‘best before’ text on certain food products: ‘often good after’. The initiative, developed in collaboration with Too Good To Go and industry players, aims to reduce food waste at the consumer...
A survey conducted by insights and analytics company Future Thinking has investigated UK consumers’ buying and eating habits with regards to convenience foods, cooking from scratch in the home, snacking, and attitudes towards sugar and fat intake.
PLAYin Choc’s educational, ethical chocolate – packed in a recyclable toy box – has entered more than 1,000 stores, garnered £250k ($309k) in funding, and now has two industry pros on its side.
The Seafood Alliance for Legality and Traceability (SALT) has launched a new initiative that aims to increase transparency and support collaboration in the global seafood sector.
A case study based on a food co-op in Poland has suggested that alternative food networks (AFN) with bottom-up approaches to policy could waste less food than conventional supermarket retailers.
Arla Foods has pioneered a natural, no preservative transport solution for fresh dairy products to address transportation of products over long distances.
A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.
Climate change and rising sea levels are increasingly causing saltwater to penetrate agricultural soils. An EU project, SalFar, is looking at solutions to prevent the loss of cultivated land. Saline farming could be the solution.
CEO and co-founder of food waste app Too Good To Go, Mette Lykke, is taking an entrepreneurial approach to sustainability: “We are taking an issue that everyone loves and turning it into a win for everyone.”
A lack of environmental action from food suppliers is undermining commitments made by high-street food brands, according to the $16 trillion-backed FAIRR investor network. But Europe is faring better.
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
A new list of ‘scaling initiatives’ has been published by World Resources Institute in an effort to accelerate the pace and geographic spread of global actions against food waste and loss.
A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.
