Anthony Kleanthous explains why picking sides on genetic modification isn’t as easy as it used to be.
Rarotonga, the largest of the Cook Islands, is combining aquaculture with hydroponics in a pilot project funded by the New Zealand Aid Programme.
Introducing WikiCells, a membrane designed to keep anything from soup to ice cream in shape, with a tasty coating.
Unilever is helping households lower their food bills and cut their waste in a new social experiment.
New data about the sustainability of coastal fisheries could mean more seasonal, local produce on menus and shelves.
Will the next generation accept the concept of 'healthy planet, healthy people' more easily, thanks to brand education campaigns?
Innovation and technology can help make what we eat tastier and more sustainable, says Andrew Kuyk of the Food and Drink Federation.
We've moved from Nanny State to Nanny Corp. Now, it's time consumers shouldered their responsibility, argues the Founder-Director of Forum for the Future.
With current food production and consumption unsustainable, Katherine Rowland seeks out the diet that’s best for our health and for the planet
With water an increasingly precious resource, Oliver Balch finds out how the food and drink industry is rising to the challenge of dry times.
Consistently provides a wealth of stories and case studies, well written and richly illustrated. I keep all the back copies and regularly delve into them to find material.
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