Organic food and drink outperformed the conventional market in the past year, as the sector ‘bounced back’ from the impacts of the cost-of-living crisis.
Circular economy charity the Ellen McArthur Foundation and international ingredients manufacturer Beneo have both announced senior appointments this past week.
Founder of the British On-Farm Innovation Network (BOFIN), Tom Allen-Stevens, shares the details of an ongoing trial focused on the production and processing of precision-bred crops.
Researchers at the International Institute for Applied Systems Analysis (IIASA) have argued that carbon sequestration on farmland holds real potential for combatting climate change.
A network on regional cover crop champions have been appointed across the UK to address complications associated with this farming technique and share lessons.
In a survey of UK supply chain, transport and logistic decision makers conducted by Wincanton, many were found to be struggling under the weight of net zero pressure.
Lis Thodberg, sustainability director at NIRAS, discusses the importance of viewing decarbonisation as a strategic business move and draws on the firm’s new report to explain how food and beverage businesses can future state plan effectively.
Daniel Ryan, CEO at CIBO Technologies, discusses the potential impact of Mars’ high profile acquisition of Kellanova on the regenerative agriculture industry and supply chain emission targets.
A team of women from the UK food and farming industry are set to cycle 75km across Kenya to raise funds and awareness for international charity Farm Africa.
With UK food safety and labelling requirements facing greater stringency and deviation from EU legislation, businesses must stay ahead of the curve to ensure compliance and consumer trust. Melissa Haskell, partner in the regulatory & licensing teams...
The ‘world’s first’ biofuel cell (BFC) capable of generating clean energy at an industrial scale could be available to food and drink manufacturers within the next two years, thanks to additional funding from Innovate UK.
Whether you're a start-up or an industry leader, the Food Manufacture Excellence Awards invite food and drink processors to showcase their capabilities and celebrate the efforts and achievements of their companies and teams. Here, we summarise each...
Vertically farming lettuce could be as good for the environment as growing the salad plant in fields while also saving 8,000 hectares of land across the UK, according to a new study.
New research has shown that the greenhouse gas emissions associated with global food supply chains could be reduced by 17% if consumers in affluent countries shift towards more plant-based diets.
Julie Neal and Sabine Sayer of management consultancy firm Vendigital why manufacturers need to consider cost-carbon efficiency analysis throughout the innovation process.
The not-for-profit has been integrated into the food innovation community, EIT Food, as the duo work towards the development of international standards for the environmental scoring of food.
How can food and beverage businesses navigate the complex and fast-evolving area of net zero more easily? Agricarbon sets the scene in this exclusive article, with insights shared by First Milk’s chief impact officer on how it’s implemented its tech.
Thousands of pieces of soft plastics, which are notoriously difficult to recycle, will now be used to create furniture as part of an NHS ‘social prescribing’ initiative.
Birmingham Food Council has developed a game for food sector professionals, planners and policymakers to improve their understanding of how system shocks could impact the UK’s food security.
Iceland’s full range of beef and pork mince products will now be vacuum packed, as the retailer looks to improve shelf life and sustainability credentials and reduce food waste.
Sophie Tuson, environment and climate change practice lead, and Eve Matthews, associate, from law firm RPC break down the potential impact of the EU's new flagship supply chain law – the Corporate Sustainability Due Diligence Directive (CSDDD).
Bethan Grylls sits down with BSI’s global managing director for consumer, retail and food, to discuss how food manufacturers are missing vital opportunities when it comes to reducing food waste.
Wall’s Pastry and Squeaky Bean brand owner The Compleat Food Group has published its first ever environmental, social and governance (ESG) report as it continues on its quest to become net zero.
The leading beer, cider and pub company which owns the likes of Inch’s, Fosters and Bulmers, and of course Heineken, has partnered with carbon platform Net Zero Now to support the wider hospitality industry’s journey to net zero.
While there is no one-size-fits-all when it comes to selecting the right type of renewable energy for your factory, there is certainly some low-hanging fruit worth grabbing at first.
The Mars 2023 Sustainable in a Generation Report shows the company managed an 8% greenhouse gas emissions (GHG) reduction, doubling its total GHG reduction to 16% across its full value chain.
A sobering report from the Committee on Climate Change has revealed that the UK is not on track to meet its 2030 emission reduction targets, but renewable energy holds promise to turbocharge the journey.
