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.
Increasingly, food companies are transitioning toward renewable energy as they work to address emissions within their own operations. We examine the role that the food sector can play in the green energy transition.
Industry has observed a significant uptick in demand for product footprinting. FoodNavigator hears from the Carbon Trust’s associate director Tom Cumberlege to find out how it calculates F&B emissions and what challenges brands face in achieving carbon...
Water scarcity is the most important environmental concern in the consumer staples sector, which includes food, ingredients, agribusiness, meat and beverages, warn market analysts at Barclays Capital.
As the G7 summit draws to its end and groundwork commences for COP 26, world leaders have been urged to look at the food system to deliver progress on COVID-19, economic security, climate change and health.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
What’s new in plant-based? FoodNavigator hears from entrepreneurs making whole muscle cut seafood alternatives from microorganisms and Mexican specialties from plants.
The European Commission has set out an ambitious agenda as it works to move food production to a more sustainable footing. However, there is a pressing need to move from target-setting to engagement and achievement.
In Germany, companies will be required to identify and account for human rights violations in global supply chains. While largely perceived to be a step in the right direction, some argue the new law falls short.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
LIVEKINDLY Collective has continued its strategy of consolidation in the plant-based space with another acquisition. FoodNavigator asks what this means for the development of what is today a highly fragmented category.
Protein producer Tyson Foods wants to reach net zero greenhouse gas emissions across its operations and supply chain by 2050. FoodNavigator takes a look at how the company – whose biggest business comes from the sale of beef, chicken and pork products...
Royal DSM has launched a ‘first-of-its-kind’ intelligent sustainability service to deliver ‘accurate, simple and actionable’ farm-level solutions that it says will help improve both the environmental footprint and profitability of animal protein production.
