Anorexia nervosa has the second-highest mortality rate of any psychiatric disorder. Yet, the intricacies of eating disorders are too often underestimated. Nutritional therapist Kerry Beeson explains.
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.
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.
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.
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.
Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging.
Here, Open Access Government discusses how the European Commission is supporting its Member States in creating a sustainable and resilient agricultural sector.
David Green, Executive Director at U.S. Sustainability Alliance and a commentator and advisor on food and agriculture for GreenOrange, argues that gene-edited crops are not GMOs 2.0.
Rachel Cheng, Communications Manager & Gisèle Yasmeen, Executive Director from Food Secure Canada, argue that post-COVID, a zero hunger Canada is within reach.
