The food industry’s new sustainability roundtable will seek to unify all the green assessment methods now in use and under development, says the CIAA’s environmental director, rather than developing yet another approach from scratch.
Cadbury’s commitment to source cocoa for its popular Dairy Milk chocolate bars is a strong signal that responsible sourcing is moving out of a niche and into the mainstream, and will introduce more consumers to the principal.
The priority of the new Sustainable Consumption and Production (SCP) Roundtable is to reduce the confusing array of different labels and statements appearing on food packages but fostering agreement on scientific assessment of environmental impact.
The Biotechnology and Biological Sciences Research Council (BBSRC) said it s to publish a list of priorities to tackle the challenges of delivering sustainable food security and the scientific advances needed to overcome them.
A major change is needed in the way food is produced, handled and disposed of in order to feed the world's rising population and protect the environment as prices are expected to remain volatile, according to a new UN report.
Depending on the consumers to drive the food system down a more sustainable route is misplaced as government, food manufacturers and other industry players need to take the wheel, according to a new report.
The UK’s Soil Association has decided to allow organic air freighted food to carry its certification mark, despite proposing in 2007 that it should not be certified unless it also met fair trade and ethical standards.
The trend for eating frogs’ legs is putting frog populations in Indonesia under pressure, according to Australian scientists who are calling for better resources management and mandatory certification at the point of processing.
Shifting production closer to the customer and developing products to reduce resource consumption are among the measures introduced by Chr Hansen which it says has improved its environmental record, whilst adding value to the business.
More research is needed on innovative raw material sourcing and alternative uses, according to a new report on how chemistry can contribute to sustainable food supply, which sees novel enzyme technology is a key area of development for ingredients, processing...
Shareholders are increasingly looking for evidence that a food company has green projects ingrained in the management strategy, says Nizo Food Research, which is organising a workshop on how to make sustainability profitable.
Food and beverage manufacturers are adopting more sustainable practices and seek to communicate these to consumers. But are well-meaning consumers confused by the many different green and ethical logos in use?
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
The first shipment of sustainable palm oil is set to arrive in Europe next week; but even if manufacturers do not use the oil directly they can still buy into the movement with certificates that allow them to state their support, explained the RSPO president.
Organic has an image problem. As some consumers fear they are, quite literally, priced out of the farmers market, it’s time to stir up more debate about organic as a set of principals, not as a status symbol.
In the second in our special series on sustainability, FoodNavigator considers how far a company should go in making green sourcing claims, if it is not able to ensure that every ingredient and production process is as green as can be.