Sustainability

Madeira's traditional dish: grilled limpets. Image: Getty/svf74

Limpet farming: an unlikely new source of sustainable protein?

By Oliver Morrison

They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.

Image: Getty/Louis Alvarez

European labelling systems added to sustainability database

By Oliver Morrison

HowGood’s Latis ​database, which can rapidly verify the impact of more than 33,000 ingredients and products against 127 key environmental and social impact metrics, has added the EU’s Nutri-Score and French Eco-Score labelling systems into its metrics...

Air is linked with improving 3d products which is advancing manufacturers’ efforts to retexturize foods. Image: Getty: Marina_Skoropadskaya

The biggest ingredient of future food: air?

By Oliver Morrison

Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.

Image: Getty/oonal

Why pollution is the next big food and beverage opportunity

By Oliver Morrison

Soil health and pollutant-free ingredients are now must-have environmental and health credentials that food and drink manufacturers should embrace, believes Mandy Saven, Director of Consumer Lifestyle at trends intelligence agency Stylus.

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