Social enterprise creates first online platform that allows consumers to buy fish straight from producers.
UN report says insects could be farmed for human consumption, providing a rich source of protein.
Key players in the tea industry come together to deal with climate change issues, rival crops and changing patterns of consumption. Heather Connon reports.
Scottish prawn fisheries have developed nets that reduce cod by-catch, winning them extra time on the water.
Sustainable sourcing, product innovation and new expertise are the key components of a resilient food industry, says the Director of Sustainability at the Food and Drink Federation.
In the wake of traceability scandals, the Marine Stewardship Council is developing DNA checks that can determine what the fish is and even where it came from.
New initiatives aim to change perceptions of cosmetically challenged fruit and veg, and cut fresh food waste.
Pioneering ‘FoodPrint Calculator’ helps cities understand the environmental impact of their population’s diet, and how to reduce it.
The University of Cincinnati responds to food shortages with solar-powered cold storage for farms.
Industry federation Dairy UK joins WRAP and FDF in plans to cut water use by 20% by 2020.
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