A report by the EAT-Lancet Commission has recommended limiting red meat consumption to a maximum of 28 g a day, but Meat and Livestock Australia fears the implications this may have on the Australian red meat industry.
The City of Melbourne is using the ORCA aerobic digestion system, which prevents food going to landfill by turning food scraps into wastewater.
A study found that importing food can be equally as damaging to the domestic environment as exporting food.
Instead of celebrating the role Australians play in maintaining the health and safety of our sea life for just one day, this will now be stretched over a week between 12 and 18 March 2018.
Milk consumption is expected to increase 60% by 2050, but a study emphasised the sustainability problems this would pose.
When it comes to processing raw food and materials, noxious odours are one of the biggest challenges in the food and dairy processing industry.
In a win-win for a cleaner planet, scientists have devised a way to use waste cooking oil and sulfur to extract mercury, a neurotoxin, from the environment.
Since 2014, methane concentrations in the atmosphere have begun to track the most carbon-intensive pathways developed for the 21st century by the Intergovernmental Panel on Climate Change (IPCC).
Olive industry waste products have been converted into biosurfactants and monoglycerides that have uses in the food, medicine, cosmetics and detergent industries.
A study by scientists from New Zealand has concluded that increasing levels of methane in the atmosphere since 2007 are most likely due to agricultural practices and not fossil fuel production as previously thought.
At the COP21 in Paris, scientists have urged world leaders not to overlook the climatic implications of burgeoning global rates of meat consumption.
The biggest source of food-related greenhouse gas emissions occurs before produce leaves the farm gate, yet some of the world's leading household brands are ignoring the opportunity to work collaboratively with suppliers to reduce agricultural emissions.
Pigs will eat just about anything - but there could be something new on the porcine menu after researchers discovered several types of microalgae that grow on piggery effluent and can safely be fed back to the pigs.
Here's a reason not to feel bad if you don't get your two and five a day: a new study from the University of Michigan shows that diets that conform to federal dietary recommendations could have higher carbon footprints than non-conforming diets.
The food and beverage industry's environmental credentials have come under fire after an Oxfam report called for Australia's top 10 food and beverage companies to up their game on reducing carbon emissions within their supply chains.