Australia’s food and grocery industry donated a record 19 million kilograms of food and groceries to people in need over the past year.
Households throw away billions of dollars of edible food each year. To overcome this massive waste of food, energy, water and resources, Australians need to develop the proper infrastructure - waste reduction, re-use, recycling and composting services - and support those businesses which collect and process these materials and manufacture and sell zero-waste products.
Meeting our demand for food and fuel with corn may not be as difficult as previously suspected. Researchers at the University of Minnesota conducted genetic studies of corn varieties and found that corn can be bred to optimise properties for cellulosic ethanol without adversely affecting the grain yield.
Kraft Foods is addressing the problem of increased traffic by finding alternatives to trucking and making its distribution network more efficient. Since 2005, innovative sustainability projects have saved the company more than 80 million km in its global transportation and distribution network.
Socio-ethically responsible behaviour in relation to the procurement of raw ingredients is playing an increasingly decisive role in the cocoa and chocolate industry.
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.
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 (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.
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 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.
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.
A new ceramic material may make microwaving food faster and more energy efficient.
A UWA scientist has created fabric from fermented wine.
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.
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