FoodNavigator talks to Peter Melchett, policy director at the Soil Association, about communication efforts to help more consumers understand and engage in organics, and the all-important issue of climate change.
Consumers don’t just expect companies to do no harm in communities they source from, but to actually contribute to development, a major international survey commissioned by FLO International indicates – and they appear to be sticking by their principles...
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.