Interviews
Our Feature Series interviews members of the FCRN. These members represent a diverse range of sectors – research institutions, NGOs, the food industry and policy makers. Together, they embody a great breadth of technological, behavioural, economic, commercial and policy expertise. Here, we aim to reflect the varied spectrum of opinions on how the food climate challenge might be tackled by publishing a representative cross-section of views from our members. We ask how their work seeks to address food-related GHG emissions, what they feel the big questions and challenges for the food climate community to be, and what help they might welcome from others.
Current interview
June 2011
Set up in 2010, this new enterprise supports restaurants in becoming more sustainable. It has risen in profile rapidly and now has 600 members across the UK. With significant involvement throughout the industry and frequent press coverage the SRA has been attracting welcome interest. The SRA has helped its members develop sustainability strategies and engaged thousands of restaurant customers over the past 14 months in the sustainability agenda.
Recent interviews
November 2010
Research on the digestion of grass silage to produce biomethane as a transport fuel.
September 2010
Is current controversy about an embryonic aquaculture industry obscuring wider consideration of its huge potential?
July 2010
Over the past decade, The Yalumba Wine Company have developed a programme dedicated to sustainable winemaking.
June 2010
The Centre for Value Chain Research researches behaviour change within and between organisations in the food chain and among final consumers
May 2010
Colors is a fruit business, spanning the whole value-chain, from growing fruit, to packing, shipping and marketing.
March 2010
Investigating the global warming potential (GWP) of produce grown on an allotment
February 2010
Last Minute Market - a project where shops and producers who have unsold food which would otherwise be discarded are linked with people and charities who need food.