food - search results

Dr Kay Cooksey, Professor and Cryovac Chair at Clemson University, shares the potential of antimicrobial food packaging in mitigating microbial growth and the obstacles that have hindered the development of commercially available products thus far.

Dr. Kay Cooksey is a Professor and is the Cryovac Endowed Chair in the Packaging Science Program at Clemson University She joined the faculty at Clemson University in October 1998 after working at University of Wisconsin-Stout for 5 ½ years.  Dr. Cooksey was a faculty intern at Dupont Packaging and...

In support of the circular economy, the CEO of AGENSO, Zisis Tsiropoulos, describes how the AccelWater project is optimising freshwater consumption in the food and beverage industry to reduce its environmental impact.

Although it may seem unnatural, researchers reveal forests provide a superior habitat for forest-dwelling wildlife than declining forests. This discovery has only reaffirmed the vital link between food security and biodiversity.

Figures from the Office for National Statistics show that UK food inflation in March and April 2023 was the highest in more than 45 years.

Sandra Gallina joined the European Commission in 1988 - she is today Director General for Health and Food Safety She is at the forefront of the EU Vaccines Strategy and the fight against COVID-19, as well as the promotion of sustainable and safe food systems. Before joining DG SANTE, between 2018...

Win-SSEC, the Swedish Surplus Energy Collaboration (SSEC) discusses how a multi-level food defence could protect food security across the globe Everyone is talking about CIRCULAR BIO-ECONOMY – It is basically a matter of abandoning a linear production model in primary cultivation and the food industry. To be resource efficient and...

Dorina Meyer and Giorgia Dalla Libera Marchiori from ICLEI Europe discuss opportunities for improving food security across the EU, public procurement, and cultivating a more equitable and environmentally conscious food system.

Giorgia is the Coordinator of Buy Better Food, the European advocacy campaign on sustainable public food procurement. She coordinates a wide Coalition NGOs and local/regional governments to both push for tangible change at local, national and European level, and make sustainable public food procurement a social and political priority. ...

Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health.

Open Access Government talks to ocean climate expert Dr. Robert Suryan, who is the lead of an ecosystem studies program at the Alaska Fisheries Science Center’s Auke Bay Laboratories.

Dr Kang Lan Tee, Matthew Hutchinson, Joe Price and Professor Tuck Seng Wong from the University of Sheffield explain the importance of re-imagining food production to support people and the planet.

Marketing restrictions in Chile helped to decrease children’s exposure to unhealthy food advertising on TV by 73%, and general advertising by 64%.

Sustainable food research is key to understanding the impact food systems have on our health, the environment, and society – but it needs to be accessible.

An Urban Living Lab in the UK have tested newly integrated systems approaches and valuation methods to understand how to reduce the city’s food waste.

Refarm Linné strives to increase sustainable food production throughout the country, through local, sustainable, and circular production, both in the city and the countryside.

The new digital farming tool 'Global Field ID' maps field boundaries with technology and assigns unique IDs to each plot of land, with the potential to track changes in food systems.

Improved nutrient precision in pet foods is critical to pets, people & planet; Dennis E. Jewell, PhD from Kansas State University & Matthew I. Jackson, PhD from Hill’s Pet Nutrition, explain.

Lindsay Duncan, Farming Campaigns Manager, World Animal Protection, explains why we need to rethink food security.