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.
Bhutan wants to be the first country to eliminate herbicides and pesticides from the food chain.
A US ruling could put genetically modified fish, produced by AquaBounty Technologies in Massachusetts to reach full weight in under two years, on the menu.
Investment in research and innovation is more effective than fertiliser subsidies, says Ashok Gulati, Chairman of India's Commission for Agricultural Costs and Prices.
Anthony Kleanthous explains why picking sides on genetic modification isn’t as easy as it used to be.
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