Cargill’s global food safety activities have landed it recognition by the International Union of Food Science and Technology (IUoFST), which will next week present the firm with a new award in the field.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
The Food Ethics Council (FEC) has published a set of recommendations to improve social justice, after its year-long Food and Fairness Inquiry. The next step involves spreading the word stimulating debate with business and government policy-makers.
The Sustainable Consumption and Production (SCP) Round Table has formally adopted ten guiding principles to give a coherent way for assessing and communicating the environmental performance of food and drink products.
Food companies and consumers have moved from talking about sustainability to taking action in the last 18 months, says Solae – and the societal change that is taking place will help propel more growth in the soy sector.
A new research project suggests there is a wide gap between what consumers say their ethical and environmental concerns are, and what they actually buy; food companies should assess the impact the info they provide.