University of Göttingen researchers are calling for coordinated approaches that combine nature conservation and agricultural production in sustainably managed landscapes.
A resilient food system is needed in order to ensure all people have safe and reliable access to food following both acute and longer-term crises.
By 2050 it is anticipated that food demand will have risen by more than 50%, with even greater increases in demand for animal-based products.
The current approach to food, nutrition, agriculture and the environment is unsustainable and must change.
Restaurants and cafes can increase sustainability rates by diverting food waste to a food and organics recycling service, where it is turned into nutrient-rich compost for soil.
Yume's online marketplace enables food manufacturers, primary producers and importers to sell their quality surplus products at a discount to commercial buyers.
Rabobank is launching the Food Loss Challenge Asia, which encourages start-ups to present their tech-based solutions to reduce food loss.
What revenue is luring in your biomass?
Registrations are now open for the ninth annual Australasian Waste & Recycling Expo (AWRE) taking place on 29–30 August at ICC Sydney, Darling Harbour, Sydney.
A newly developed smartphone app helps food businesses connect with charities that redistribute excess food.
Heat and Control can help clients adopt more efficient and sustainable production methods to meet legislative changes around climate change.
The program encourages the industry to adopt more sustainable seaweed harvesting and cultivating practices.
The Fight Food Waste CRC will tackle the growing international problem of food waste, which is at the heart of future industry sustainability.
The better the diet, the higher the waste generated.
Plant-based replacements for five categories of animal-based food produced up to 20 times more protein per acre.