Carbon Dioxide Emissions

DEFRA chief scientific adviser Gideon Henderson listed six areas in which producers could reduce their carbon impact

Environmental impact of food production: how can it be cut?

By Gwen Ridler

Eating less protein, CO2 emissions labelling and gene editing were some solutions that could help reduce UK food producers’ environmental impact, according to the Department for Environment, Food and Rural Affairs’ (DEFRA’s) chief scientific advisor.

Cutting carbon dioxide emissions would require 'substantial investments', warned the report

Boost renewable energy sources: IPCC report

By Michael Stones

Carbon-intensive fuels should be ditched in preference for renewable energy sources, recommends a new report from the United Nation’s Intergovernmental Panel on Climate Change (IPCC).

Adnams chief executive Andy Wood is embracing sustainable practices

Fresh bid to raise energy efficiency

By Rick Pendrous

Food and drink manufacturers could raise their energy efficiency and cut their carbon dioxide emissions, thanks to a new pan-European research project.

Rising sea levels will reduce available land for manufacturers

Food firms urge government action on climate

By Dan Colombini

Government support is “essential” to tackle the negative effects of climate change on the food and drink industry, according to the Food and Drink Federation (FDF).

Trade to the rescue

Trade to the rescue

Companies may escape penalties by buying credits awarded to firms that exceed carbon dioxide emissions reduction targets, writes Derek Goodban

Going the distance

Going the distance

The term 'food miles' is a phrase often bandied about by the food industry, but is it an issue that's taken seriously?A recent Department for Food,...


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