Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
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.
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
The cost of producing a renewable nano-based “super material” for the food packaging and processing sectors has been slashed thanks to the development of breakthrough technology, said research company Innventia.