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.
Water is absolutely crucial in the food and beverage industries on so many levels — as an ingredient; as part of the production process; and for cleaning and hygiene.
Currently, around $270 billion worth of food is wasted each year in the US. This 63 million tons of food represents a $22.5 billion opportunity for grocery retailers according to ReFED, a multi-stakeholder non-profit organisation committed to reducing food waste.
Turning waste products into superfoods can be very lucrative for food and beverage manufacturers and be a plus for the environment as well.