While Britain is a nation of chocolate lovers, two thirds of consumers believe chocolate eggs comprise too much packaging – yet despite concerns over sustainability and inflation, we’ll still be dipping into our pockets for the sweet stuff.
ReFood commercial director Philip Simpson explains how embracing innovative waste management solutions can help businesses to reduce overheads and bolster sustainability credentials.
Following a fruit-rescue project last year, London surplus food charity, The Felix Project, teamed up with a Kent juicer to produce its own juice for the first time.
Adequate cooling is an essential part of any waste prevention programme, something farmer-owned dairy co-operative, First Milk, has recently invested in to keep its whey and cream products in top condition. Grahame Keeping from J&E Hall, which designed...
Bethan Grylls explores how food and beverage manufacturers will need to adapt to increased consumption, alongside pressures around sustainability with insight from a range of experts.
Waste expert, Lee Marshall, policy and external affairs director at CIWM, explains how anaerobic digestion works and the perks of deploying such as system within your manufacturing facility.
Growing Kent & Medway has awarded a share of more than £1.6m to 13 businesses that will help address big sustainability challenges within the food and drink industry.
Food redistribution charity The Felix Project has helped save more than 60 tonnes of fruit and vegetables from going to waste in just three months, thanks to its partnership with Western International Market (WIM) in Hounslow.
Food processing and packaging firm Tetra Pak is expanding its suite of waste reduction solutions in a bid to reduce the amount of edible food that is thrown away.
Join our editor as she steps inside The Felix Project Enfield warehouse and journeys with the food as it makes its way to the Bruce Grove Youth Space in London.
A team of researchers in Thailand have developed a CBD-based coating which has shown promise in delaying rot in strawberries to keep them fresher for longer.
Bethan Grylls interviews The Felix Project and FareShare to find out more about how they redistribute food, the food safety measures in place, and why they’re in dire need of help from manufacturers.
The Felix Project is looking for new partners to help it feed food insecure Londoners as its waiting list of community hubs and schools grow ever longer.
Following a panel discussion around ways food and drink companies can reduce their food waste and increase efficiency, our editor summarises some key talking points and our speakers come back together to answer a few more of your questions…
In an illuminating poll, conducted by The Felix Project and VotesforSchools of primary, secondary and college aged students, reveal their feelings around supermarkets and food waste.
Sylvie Woltering-Valat, head of marketing at global cacaofruit expert Cabosse Naturals, explains the impact upcycling cacaofruit can make towards the journey of more sustainable supply chains.
Sustainability strategies permeate the air as copiously as the greenhouse gases that pollute our atmosphere, so why aren’t we on track to hit 2050 Net Zero targets?
Food waste, sugar and animal welfare were among the top concerns for British consumers when buying food, according to a new report from the Food Standards Agency (FSA).
Marcel Koks, Industry & Solution Strategy Director for Food & Beverage at Infor, asks how food manufacturers can lead the way when it comes to reducing the huge amounts of food wasted by consumers each year.
Agri-tech company B-hive Innovations has received funding from UK Research and Innovation (UKRI) to lead a research project, which will detect early potato diseases and defects before they hit supermarket shelves.
Consumers are increasingly willing to choose plain grocery items if they are being sold for ethical reasons, the boss of the UK’s largest redistributor of surplus stock has claimed.
The UK food supply chain become could become more efficient and competitive and save the industry £30M a year by tackling food waste on farms, according to a new report from waste organisation the Waste and Resources Action Programme (WRAP).
The UK could save £3.7bn by using food waste sent to landfill for renewable biofertiliser, claimed a food waste expert, after figures last month confirmed domestic food waste alone topped 7.3Mt.
Household food waste reduction targets under the Courtauld Commitment 3 (CC3) – a voluntary agreement aimed at improving resource efficiency and reducing waste within the UK grocery sector – have been missed, despite £100M of business savings being delivered...
More than 5M pumpkins end up in landfill after Halloween – a real life “food waste horror story” – research by Unilever and charity Hubbub has revealed.
Hubbub will attempt to save 18,000t of pumpkin being discarded and educate 100,000 people on the wider food waste issue over the Halloween weekend with its ‘Pumpkin Rescue’ events, according to the waste prevention charity’s founder.
The food and drink industry must do more to educate people over a “fundamental lack of awareness” about the difference between best-before and use-by-dates in a bid to tackle food waste, according to the boss of online grocer selling best-before products...
