Food Industry Related Content

Tam Fry FRSA, Chairman of the National Obesity Forum, discusses whether an end to obesity is no longer a pipedream.

David Green, Executive Director, The U.S. Sustainability Alliance, explains how the soil holds the answer to feeding the world.

Frances Goodrum, Head of External Affairs, Brooke Action for Working Horses and Donkeys, walks us through why we need to protect the invisible enablers of food security in light of COVID-19.

Rachel Bradford, Nutrition Policy Manager, Danone UK, expresses the need for an urgent change to our front of pack food labelling system to help consumers make healthier choices.

Promotions on food and drinks high in fat, sugar and salt (HFSS) in retailers will be restricted from October 2022, UK government announces.

Here, Alberto Mantovani from Istituto Superiore di Sanità, Roma, Italy, discusses an aspect of food safety that concerns assessing mixtures of endocrine disruptors.

The European Commission has officially launched the EU Code of Conduct on Responsible Food Business and Marketing Practices, under its Farm to Fork Strategy.

Winy Vasquez, Faculty of Forestry, University of British Columbia, with Terry Sunderland, shed light on conservation and the right to food.

Sergio Ponsá Salas, Director, BETA Technological Center (UVic-UCC), describes boosting the transition of the aquaculture sector towards the bioeconomy, with discussion ranging from aquaculture industry by-products to bio-based fertilizers.

Bengt Fellbe, Program Leader, SSEC, Swedish Surplus Energy Collaboration, discusses the importance of training people with the right skills to work within the Swedish sustainable food industry.

Here we learn all about the DIVA Project’s contribution to the digitalization of agri-food, forestry and environmental sectors

David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, comments on sustainable food - It’s a common goal but how do we get there?

Jyotsna Puri (Jo) PhD, Director of the Environment, Climate Gender, Youth, Nutrition and Social Inclusion Division at UN International Fund for Agricultural Development, imagines a future-fit world when it comes to food and nutrition.

James Sopwith, group strategic account director at adi Group, discusses engineering’s part in supporting a smarter, healthier and altogether more sustainable food manufacturing operation.

The future development of a truly sustainable food system relies heavily on the diversification of protein sources, highlights Dr Emanuele Zannini, Project Coordinator of the EU funded Smart Protein Project.

Rick Goodman, Food Allergy Research and Resource Programme at the University of Nebraska, discusses ongoing issues such as African food security in the wake of COVID and economic crises.

Maria J. Lopez, Professor of Microbiology and Project Coordinator of the RECOVER project, explains how it aims to deliver new biorecycling routes for food packaging and agricultural plastic waste.

If greenhouse gas emissions continue as they are, scientists warn that the climate shift will destroy one-third of food production regions on Earth.

Here, James Sopwith, managing director of adi Projects, discusses how hot demand for sustainable food production can be enhanced and developed further with core engineering skillsets.

Plant-based consumption has increased by 49% in two years across Europe, according to Nielsen data, the first and only report of its kind, published by the Smart Protein project.