Sustainability

Food companies’ landfill waste plummets in UK

Food companies’ landfill waste plummets in UK

By Caroline SCOTT-THOMAS

Food manufacturers have made significant progress in reducing the amount of waste they send to landfill, according to the results of a survey from UK trade body, the Food and Drink Federation (FDF).

Oxfam sustainability scorecard reveals ‘leaders and laggards’

Oxfam sustainability scorecard reveals ‘leaders and laggards’

By Caroline SCOTT-THOMAS

Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.

IOI Loders Croklaan doubles sustainable palm oil supply in 2013

IOI Loders Croklaan doubles sustainable palm oil supply in 2013

By Caroline SCOTT-THOMAS

Palm oil supplier IOI Loders Croklaan surpassed its goal to increase volumes of certified sustainable palm oil to 30% of total European sales last year – and has certified all its plantations to Roundtable for Sustainable Palm Oil (RSPO) standards.

Eco labels make little difference to consumers

Eco labels make little difference to consumers

By Caroline SCOTT-THOMAS

Consumer concern about sustainability rarely translates into purchases, according to new research from the European Food Information Council (EUFIC).

UN strategy: A sustainable and inclusive food economy

UN strategy: A sustainable and inclusive food economy

By Annie-Rose Harrison-Dunn

Businesses must commit to building, supporting and operating agriculture systems that provide enough food and proper nutrition for every person on the planet, according to a UN Global Compact review.

Kellogg commits to palm oil not associated with deforestation, climate change or human rights violation by end of 2015

Kellogg revamps palm oil policy after months of protests

By Kacey Culliney

The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for the cereal giant to change its policies for months.

Rising vegetable oil demand linked to deforestation

Rising vegetable oil demand linked to deforestation

By Caroline SCOTT-THOMAS

Rising global demand for vegetable oils has accelerated deforestation, claims a report from the Union of Concerned Scientists (UCS) – but there are deforestation-free alternatives available for businesses.

Four crickets provide as much calcium as a glass of milk and dung beetles contain more iron than beef, says the project's leader. Photo credit: Just Walk Away Renee

Are 3D printed insect snacks the taste of the future?

By Annie-Rose Harrison-Dunn

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Europeans use more than their fair share of cropland

Europeans use more than their fair share of cropland

By Caroline SCOTT-THOMAS

Europeans must reduce consumption of meat and dairy as part of a plan to cut agricultural land use by about a third, claims a UN report presented at the World Economic Forum meeting in Davos on Friday.

Plant-based diets: The rise and rise of flexitarian eating

Special Edition: Plant-based diets

Plant-based diets: The rise and rise of flexitarian eating

By Caroline SCOTT-THOMAS

Meat reduction – or ‘flexitarian’ eating – is on the rise. In this special edition article, FoodNavigator asks why are consumers reducing meat, and how prevalent is the trend?

Feeding the planet in 2050: with or without animal products?

Special edition: Plant-based diets

Feeding the planet in 2050: with or without animal products?

By Maggie Hennessy

In order to feed a growing global population that’s on track to reach 9 billion people by 2050, some scientists argue that people will have to adopt a predominantly plant-based diet to sustain both the environment and humans’ well-being. As part of FoodNavigator-USA's...

EU public procurement directive could boost Fair Trade

New EU rules could boost Fair Trade

By Caroline SCOTT-THOMAS

European public authorities will be able to preferentially choose Fair Trade products, after a majority of MEPs voted in favour of a new public procurement directive last week.

Current estimates may underestimate local customs and the role of public policy

How will higher meat demand affect food prices?

By Caroline SCOTT-THOMAS

Increased demand for animal protein will push up meat prices – but not necessarily grain prices, claims a new report from UK think tank the Overseas Development Institute (ODI).

FoodNavigator editorial calendar 2014

FoodNavigator 2014: What’s on our editorial calendar?

From the newest developments in sweeteners, fats and oils and flavours, to the latest trends in gluten-free formulation and plant-based diets, FoodNavigator's special editions calendar for 2014 spans the hottest topics for the European food and drink...

Participants tended to prefer coffee labelled 'eco-friendly' - even though it was identical to the 'non-eco-friendly' coffee

Eco labels may make foods taste better

By Caroline SCOTT-THOMAS

Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.

Angela Coleshill, FDF director of employment and skills

What does the UK's first food engineering degree mean for industry?

By Angela Coleshill

A new sector-specific engineering degree at Sheffield Hallam University in the UK aims to tackle the current skills gap in food engineering, with the first students starting next year.In this guest article, director of employment and skills at the Food...

Expanding the role of enzymes ‘to get more out of less’

Expanding the role of enzymes ‘to get more out of less’

By Caroline SCOTT-THOMAS

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.

What were Leatherhead's three highlights from the FiE new product zone?

dispatches from fie

Leatherhead’s top 3 new products at FiE

By Staff Writer

Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).

What is the true cost of reduced plant food consumption?

What is the true cost of reduced plant food consumption?

By Bernard Deryckere, chairman ENSA

Increasing intakes of soy and other plant-based foods and supplements can reduce environmental burdens – but does the political will exist to do it? Not really, says the chair of the 10-year-old European Natural Soyfood Manufacturers Association (ENSA).

Europe: When dogma makes way for karma

Palm oil special

Europe: When dogma makes way for karma

By RJ Whitehead

Do consumers vote with their feet when it comes to palm oil? Probably not — or at least that seems to be the case in emerging markets, where the lion’s share of palm oil is processed and consumed.

If meat-eating consumers cut anything it will be ready meals and processed meat, according to research

Infographic

25% of Brits eat less meat than last year: Survey

By Annie-Rose Harrison-Dunn

A quarter of British people say they eat less meat than a year ago and values surrounding meat-eating habits are changing too, according to a survey.

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