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With up 90% of food wasted and lost before the product even reaches supermarket shelves Robin Travis, Managing Director at Renby Ltd explores how to improve the efficiency of handling food and erasing double handling.
Today is Stop Food Waste Day, and whilst cooking remains a favourite pastime in the UK, an average of £494 million worth of food is thrown away each week, reveals research from Gousto.
AgriLedger, an agricultural-focused blockchain systems provider, is working on a World Bank backed pilot that offers end-to-end full traceability through their platform to enable transparency along the value chain.
Using expert guidance, here, the importance of sustainable eating for the environment and our health and how to effectively carry out a sustainable lifestyle is highlighted.
CGIAR Research Program on Grain Legumes and Dryland Cereals is working on genetic improvement of the important crop cowpea to develop high-yielding varieties with resistance to diseases and pests and to increase its production and consumption, as this article from The International Institute of Tropical Agriculture (IITA) explains.
A group of experts from the University of California, Davis and the University of Southern California explain the extent to which environmental chemicals are contributing to the obesity epidemic.
Food waste is a growing problem in the UK but there are a number of ways that you can help combat the issue.
Tim Foster, Professor of Food Structure at the University of Nottingham sheds lights on the role of the UK food manufacturing industry in global food science and innovation.
David Salt, Director of the Future Food Beacon at the University of Nottingham explains the world-class research talking place to address the challenge of providing nutritious and palatable food.
Banana exports are threatened by pests, diseases, and climate change. Students at Exeter University have joined researchers to address food research challenges, as Dr Daniel Bebber, Senior Lecturer in Microbial Ecology describes
The USDA’s Agricultural Research Services and National Institute of Food & Agriculture both play key roles in advancing food and agricultural research, effective resource management and economic opportunities for rural communities, as Open Access Government learns
The Climate Hazards Group contributes to Food Security Outlooks that strengthen food security
Researchers at NTNU's Department of Biotechnology and Food Science study fundamental questions, as well as issues with practical applications.
An eco-friendly food production and healthier food will save the world in the view of horticulturist at the Swedish University of Agriculture, Håkan Sandin
Professor Emmanuel Frossard from ETH Zurich and his collaborators from Switzerland and West Africa experiment in the YAMSYS project, a novel approach for improved soil and crop management in yam systems
Acting Deputy Under Secretary for Food Safety at the United States Department of Agriculture (USDA), Carmen Rottenberg explains how the Food Safety and Inspection Service protects Americans from foodborne illness
Ismail Čakmak of Sabanci University sheds light on the nutritional quality of minor cereals and their importance in the human diet.
Senior Scientist at the British Nutrition Foundation (BNF), Dr Lucy Chambers, offers food for thought, by detailing the complex relationship between diet and health
Research has found that the UK has the unhealthiest diet in Europe, consuming junk food that is as addictive as hard drugs but, hypnosis could be the key to eating healthier The UK currently consumes more processed food than Portugal, and four times higher than France, Greece or Italy. 50% of...
Alex Schubert from the European College of Neuropsychopharmacology (ECNP) explores the link between our mental health and what we eat Every day we consume a wide variety of substances with the specific goal of modifying our mental states. These can range from substances that are overtly mood-altering, such as coffee...
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