Sustainability > Green economics

Sustainability in cocoa cultivation is increasing

04 April, 2010 by

Socio-ethically responsible behaviour in relation to the procurement of raw ingredients is playing an increasingly decisive role in the cocoa and chocolate industry.


Research to develop food technology is vital to feed the world

09 March, 2010

To feed a world population projected to exceed 9 billion people by 2050, technology that can enhance food production will be a significant asset, according to a Kansas State University agricultural economist.


Australian carbon neutral wine the toast of Copenhagen

10 December, 2009

Taylors Eighty Acres wines from the Clare Valley, which are 100% carbon neutral based on the international standard for Life Cycle Assessmen, have been chosen for an official function during the UN Climate Change Conference in Copenhagen.


Overall equipment effectiveness

02 December, 2009 by OEE Systems

Overall equipment effectiveness (OEE) is an important tool in the food processing industry. In fact, in any capital-intensive business OEE improvement is a critical methodology to drive improved efficiency, higher quality and reduced cost.


How green is your wine?

01 December, 2009

Sirromet Wines has taken the next step in improving its environmental status by commissioning Australian-based technical and engineering consultancy Provisor to determine its carbon footprint.


CSIRO helps Mars with sustainable food production

12 February, 2009

CSIRO has worked with Mars to produce ‘life cycle analyses’ on a range of Mars's food products that are relevant to almost every major food commodity produced in Australia. The research partnership has produced a database and information toolkit that will be available to a wide range of food businesses to help improve their sustainability strategies.


Measuring sustainability

05 February, 2009

There is no standardised definition of how to measure how environmentally friendly a product is. This is making life difficult for companies making decisions about sustainable business practices.


Ceramic material for faster microwaving

29 August, 2008

A new ceramic material may make microwaving food faster and more energy efficient.


New use for fermented wine

15 August, 2008

A UWA scientist has created fabric from fermented wine.


Ozone and the world food crisis

06 June, 2008

Rising background levels of ozone in the atmosphere are a likely contributor to the global food crisis, since ozone has been shown to damage plants and reduce yields of important crops, including soybeans and wheat.


Higher profits when organic meets 'green'

13 February, 2008 by Janette Woodhouse, Editor

The organic foods market is the fastest growing food sector both internationally and locally with 20+% annual growth recorded in Europe, the US, Australia and New Zealand


Poultry is the green meat

17 January, 2008

Research has found poultry and eggs to be the most environmentally friendly source of energy, compared to beef, pork or lamb.


Fonterra to measure its carbon footprint

10 December, 2007

Fonterra has commissioned the University of NSW, Scion and AgResearch to measure the dairy giant’s carbon footprint across its major products.


Is hormone-fed beef better for the environment?

27 November, 2007

Pound for pound, beef produced with grains and growth hormones produces 40% less greenhouse gas emissions and saves two-thirds more land compared to organic grass-fed beef, claims a ‘beef eco-report’ from the US Center for Global Food Issues (CGFI).


Trans-Tasman innovation recognised

11 October, 2007

DuPont is recognising and rewarding innovation in industry, science, the environment and agriculture with its 2007/08 Australia New Zealand Innovation Awards.


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