Knowledge for better food systems

Showing results for: Supermarkets

Photo: Sarah Meyer, Fridge, Flickr, CC by 2.0
14 November 2017

One year after the global Kigali amendment to phase-down hydrofluorocarbons (HFCs), new survey findings from Emerson and international polling company ComRes examine how European retailers are navigating away from HFCs towards lower global warming alternatives.

Figure 1: Photo credit: Pete, Project 365 #193: 120713 Ugly Fruit?, Flickr, Creative Commons Licence 2.0
29 August 2017

This paper describes an online choice experiment to understand consumer preferences around best-before dates, appearance, and packaging of food products; the paper specifically studies the demand for discounted ‘suboptimal’ products in the supermarket, and consumers’ willingness to use them in the home. 

19 July 2017

Birmingham researchers propose that the UK food labelling which currently is used on individual products should be expanded to the level of an entire supermarket receipt. The ‘traffic light system’ shows the total data for calories, sugar, fat and salt in a person’s shop and highlights the total in a green, amber or red colour.  

8 February 2017

A new technology using a harmless laser beam can replace stickers on fresh food produce with a direct marking on the skin of a piece of fruit or vegetable. Named ‘Natural Branding’, the innovation could result in significant savings in sticker use as well as packaging. Nature and More, a Dutch organic food exporter, in collaboration with Swedish supermarket ICA is now using the branding on organic avocados and sweet potatoes.

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.

23 August 2016

The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.

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

16 February 2016

The Cambridge News reports on a recent start-up called Entomics, who are researching and developing the use of Black Soldier Fly larvae as a means of converting food waste into compounds that can be extracted and turned into more useful products.

17 December 2015

This paper looks at how supplier relationship management impacts emission levels from food supply chains. It investigates the influence of corporate Supplier Engagement Programmes (SEP) and the limitations of SEP-led improvements. Supplier Engagement Programmes are programmes set up to allow supermarkets to, for example, review carbon reduction measures and request GHG emissions and other data from their suppliers.

23 October 2014

This report, Closing the door on HFCs, documents the continued shift away from hydrofluorocarbons (HFCs) in the supermarket refrigeration sector. Now in its sixth year, EIA’s Chilling Facts reports have become an important resource used to disseminate information about progress in the shift away from HFC-based technology.

15 October 2013

The UK based organization WRAP (Waste Reduction Action Plan) has released a new report which concludes that £6.9 billion worth of food, drink and packaging waste occurs in the grocery retail supply chain. The report identifies where in the sector the waste arises, what the waste is, and how it is managed. It also concludes that the waste totals 7% of the value of food and drink sales to households and argues that if the money was instead used for increasing exports or investment it would both help individual businesses and the economy to grow.

26 September 2013

This annual report from the Environmental Investigation Agency (EIA) focuses on the use of refrigerants with high global warming potential such as HFCs, in major supermarket chains in the UK and Europe. It investigates the progress made  in shifting towards more climate-friendly alternatives. 

24 June 2013

The UK’s Department of Health has launched a new, standardised but voluntary labelling scheme for displaying nutritional information on food products, the aim being to make make it easier for people to make healthier choices. The system when it goes on display will combine red, amber, green colour-coding and nutritional information to show how much fat, saturated fat, salt and sugar, and calories are in food products.

10 June 2013

Good to know the Brits are tops at something. To read the full story click here.