Knowledge for better food systems

Showing results for: Food industry

Agri-producers, manufacturers, distributors, retailers etc.

19 July 2017

Ceres, a sustainability nonprofit organization working with influential investors and companies, has released a new website to help investors when they make decisions to invest in food or agriculture companies. They argue that agricultural commodity trade is highly affected by issues such as climate change, deforestation, water use and pollution, and that companies need to take these into account in order to improve supply chain security and ensure consumer acceptability.

19 July 2017

The IFST, a UK-based body for food professionals in Europe, has commissioned a report aimed at identifying areas of future work which they feel would be of most use to their members. The report focuses on food sustainability,  technology and evidence-based practice. 

13 July 2017

The EU40’s Animal Taskforce has produced a short report which outlines a proposed roadmap to supporting the EU livestock sector towards more sustainable practices.

24 January 2017

A new patent by Nestlé scientists promises a reduction in sugar content in their chocolate and confectionary within years. 

29 November 2016

The Global Roundtable for Sustainable Beef (GRSB), a global, multi-stakeholder initiative developed to advance improvement in sustainability of the global beef value chain, held a conference in October 2016. 

4 October 2016

A group of investors, worth $1.25 trillion, has contributed to a report calling for food companies to change the way in which they include protein in their products to reduce environmental risk. The FAIRR initiative’s report – The Future of Food: The Investment Case for a Protein Shake Up – argues that forward-looking investors and businesses should act now to help shape a new market in sustainable protein, with less of this macronutrient coming from animals, and more from plants (and perhaps from insects and algae).

28 September 2016

In Sweden two of the largest supermarkets in the country have launched campaigns aimed at creating increased consumer awareness around the environmental impact of meat, encouraging consumers to lower their intake of meat and promoting plant-based alternatives.

6 September 2016

This report from INNOCAT, a project set up to help encourage eco-innovation in the catering sector, showcases best practices from a group of cities working on procurement of food and catering services.  The report takes a close look at school catering since this represents a significant share of the procurement budget of many local governments.

28 June 2016

The new global Food Losses and Waste FLW standard for measuring food loss and waste is the first set of international definitions and reporting requirements for businesses, governments and other organisations specifying how they should measure and manage food loss and waste, as a step towards helping countries and companies improve efforts to store, transport and consume food more efficiently.

20 April 2016

Some of Britain’s leading supermarkets have made a pledge to reduce food and drink waste by a fifth by 2025 according to this article in The Guardian

17 December 2015

This article in Science Magazine discusses how a genetically modified (GM) salmon has become the first animal to be approved by the U.S. Food and Drug Administration (FDA).  

16 November 2015

This white paper, produced by the independent sustainability company The Carbon Trust and sponsored by Quorn Foods, argues that greater diversity of main ingredients would be better for Britain both from a health and climate perspective. Increasing the diversity of UK protein choices is described as a practical way to promote more sustainable diets with lower impacts on health and environment.

16 October 2015

The average U.S. family spends $2,225 every year on food they don't eat.  American consumers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain.

This  new book, entitled Waste-Free Kitchen Handbook provides accessible information about the state of the problem as well as a set of tips and techniques to eanble people to reduce the amount of waste they produce.

9 October 2015

Nine new leading companies join the likes of Ikea and M&S as part of the RE100 global campaign for low-carbon business. This global campaign encourages businesses to source energy from 100% renewable sources.

26 June 2015

Abstract

Livestock production worldwide is increasing rapidly, in part due to economic growth and demand for meat in industrializing countries. Yet there are many concerns about the sustainability of increased meat production and consumption, from perspectives including human health, animal welfare, climate change and environmental pollution.

19 April 2015

The launch of the new vegetarian alternative to the meatballs – grönsaksbullar - is what Ikea calls “the first step to include a wider variety of healthier and more sustainable food choices”.

19 April 2015

Meat and Livestock Australia (MLA) reports that the Australian beef industry has reduced its environmental footprint over the past 30 years. The results are presented in a new paper in Agricultural Systems, and in a press-release MLA writes that:

18 February 2015

Eighty global food companies are ranked in a new report, now in its third year, representing food retailers and wholesalers, restaurants and bars, and food producers and manufacturers.

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