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Dr Kay Cooksey – Clemson University, Department of Food, Nutrition and Packaging Sciences
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...
Optimising freshwater consumption in the food and beverage industry
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.
Farmers cultivating habitats: A vital link between food security and biodiversity
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.
Increasing food inflation and the impact on supermarkets
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.
Food defense – The road to a more sustainable and resilient society
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...
Public procurement: An opportunity to transform the EU’s food system
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 Dalla Libera Marchiori – Buy Better Food Campaign
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 as a sustainable source of protein and food ingredients
Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health.
Food webs and fish: Ocean climate change in Alaska
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.
Renewfood manufacturing: Food production for a nourished, resilient nation
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.
Unhealthy food advertising decreased by 64% in Chile after policy change
Marketing restrictions in Chile helped to decrease children’s exposure to unhealthy food advertising on TV by 73%, and general advertising by 64%.
Nourishing the Future: Understanding sustainable food systems
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.
Zero food waste city 2049: Identifying barriers to transition pathways
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.
In the footsteps of Carl von Linné: Sustainable food production
Refarm Linné strives to increase sustainable food production throughout the country, through local, sustainable, and circular production, both in the city and the countryside.
Transforming food systems through Global Field ID – a new standard for agriculture?
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.
Ensuring healthier pets through improved nutrient precision in pet foods
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.
We need to rethink food security
Lindsay Duncan, Farming Campaigns Manager, World Animal Protection, explains why we need to rethink food security.
1 in 8 Americans show signs of food addiction
1 in 8 Americans over 50 may have a food addiction to processed food – especially amongst older adults who are overweight or experiencing poor mental health or isolation.
Eating a high calorie diet disrupts food intake regulation
Frequently eating a high calorie diet, or a diet which is high in fats, reduces the brain’s ability to regulate calorie intake – driving overeating habits.
