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.
Going green is great for business amid a sea change in attitudes among consumers, says Gro Harlem Brundtland, the former Norwegian prime minister and decades-long important voice on climate change. But simply ‘saying’ the right things about sustainability...
Accelerating consumer trends such as veganism and environmental concerns are bringing complexity to the food industry but also plenty of opportunities, according to the technology chief of the world’s largest food company.
Global food tech company Bühler wants to expand its sustainability impact, and is calling for industry cooperation to deal with the threats posed by climate change.
Danish ingredient supplier Chr. Hansen has said it wants to ‘future proof’ its innovation capacity through the development of a new research and development centre.
A group of 34 international businesses, spearheaded by French dairy giant Danone, have pledged to tackle inequality and promote diversity in their workplaces and supply chains.
Consumer demand for sustainable products means food manufactures can no longer afford to operate supply chains that lack transparency, according to sustainability experts at Bureau Veritas.
Growing interest in sustainability has resulted in a proliferation of on-pack ethical claims from food makers. But how do we know what claims are true? The International Organization for Standardization (ISO) believes it has developed an answer.
