Knowledge for better food systems

Showing results for: Industry actions/CSR

10 April 2018

The Sustainable Restaurant Association has launched its One Planet Plate campaign, asking restaurants to showcase sustainable and ethical eating by devising one dish that uses local sourcing, zero waste, better meat, lower carbon footprint or other environmental or ethical considerations. Hundreds of restaurants are taking part in the scheme.

10 April 2018

A report from Farm Animal Investment Risk and Return (FAIRR), an investor initiative focused on the environmental, social and ethical issues of factory farming, outlines the drivers of demand for sustainable protein, how investors and companies are responding and how FAIRR has engaged with 16 global food companies.

Image: Steve Baker, No matter where you see litter it's still ugly, Flickr, Creative Commons Attribution-NoDerivs 2.0 Generic
19 March 2018

You can view the full video recording of the panel talk “Reinventing the plastic bottle” which was hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House. Speakers discussed problems created by single-use plastic bottles and some possible solutions.

12 March 2018

Dutch shopping chain Ekoplaza has launched a plastic-free pop-up store in Amsterdam. Products sold include meat, rice, sauces, dairy, chocolate, cereals, fruit and vegetables. The aisle includes conventional packaging materials such as cardboard, glass and metal, but also introduces biodegradable replacements for plastic.

Image: sugree, canteen, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
6 March 2018

In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.

6 March 2018

The UK’s Food and Drink Federation has released its 2017 progress report, which tracks the progress of its members in the food and drink industry towards meeting its Ambition 2025 environmental goals.

13 February 2018

This book, edited by Gaetano Martino, Konstantinos Karantininis, Stefano Pascucci, Liesbeth Dries and Jean Marie Codron, discusses different types of organisations within the European agri-food sector.

Image: USDA, 20150722-NRCS-LSC-0122, Flickr, Creative Commons Public Domain Mark 1.0
1 February 2018

The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.

13 January 2018

This special edition of ‘Duurzaam Bedrijfsleven’ (in Dutch) is dedicated to food issues.

Photo: Sarah Meyer, Fridge, Flickr, CC by 2.0
14 November 2017

One year after the global Kigali amendment to phase-down hydrofluorocarbons (HFCs), new survey findings from Emerson and international polling company ComRes examine how European retailers are navigating away from HFCs towards lower global warming alternatives.

14 November 2017

The Sackler Institute for Nutrition Science and Unilever partnered to host a workshop on sustainable nutrition. Researchers (including the FCRN’s Tara Garnett) gathered at the LCIRAH center in London to translate current findings from research on sustainability, food systems, nutrition and diet into actions that can effectively be implemented by Unilever through its brands, products and services.

30 October 2017

This new book by Bioversity International summarizes the most recent evidence on how to use agrobiodiversity to provide nutritious foods through harnessing natural processes.

30 October 2017

In October 2016, the Kigali Amendment to the Montreal Protocol was adopted by the world’s nations, mandating the phase-down of hydrofluorocarbons (HFCs) by cutting their production and consumption. This new report from the University of Birmingham, published at the one year anniversary of the Kigali Amendment, highlights the significant challenge facing the European retail industry as it transitions from damaging HFCs to natural refrigerants.

Figure 2: Photo Credit, PepOmint, Maple Leaf, Flickr, Creative Commons License 2.0
29 August 2017

Maple Leaf Foods, one of Canada’s largest food manufacturers, has declared that it wants to become “the most sustainable protein company on earth”. With aims to improve nutrition, environmental sustainability, animal care and corporate responsibility, CEO Michael M. McCain released a statement saying that “Our food system has drifted from its roots, to nourish wellbeing, to farm sustainably, to view food as a universal good for all. We must serve the world better.”

Photo: United Soybean Board, "Corn field", Flickr, Creative Commons License 2.0 generic.
21 June 2017

This article examines how big food companies contend with some of the issues involved in efforts to improve the sustainability of their raw material supply chains. It argues that these large companies often operate in long, complex, and traditionally non-transparent supply chains that make it difficult for them to exert real influence over producers. ‘Big food’ is the description given to the world’s largest and most influential companies in the food and beverages markets.

12 June 2017

This report provides an overarching framework document on Sustainable Food Systems which outlines the areas of sustainability that are relevant for IFST and where they want to engage. The report is written by IFST (Institute of Food Science and Technology) – an institute representing some of the UK’s food science and technology professionals and working to promote the advancement and application of food science and technology.

Pages