29th September 2021 Opinion
Global food prices are creeping towards record highs due to a combination of fuel prices, bad weather and Covid-19, according to University of Warwick global sustainable development
Digitised food, urban farms and ocean protein could play a greater role in future food production, says Plant & Food Research chief scientist Professor Richard Newcomb.
Food production accounts for a quarter of global greenhouse gas emissions and there are some carbon culprits in the first meal of the day.
A new framework makes it possible to compare how different food products and food-producing regions affect Earth’s climate.
The chocolate company tested a limited run of its Peanut Slab in compostable wrappers as part of its move to 100% sustainable packaging by 2025.
What does a move from volume to value look like in practice, and how do we go about achieving it?
There are numerous techniques, technologies and policies that together could help reduce global food waste at every point in the production and consumption process.
With a Covid-19 induced surge in online food delivery potentially harming national health, a group of trans-Tasman academics suggests the time is right to shape the online food environment to promote easy access to healthy and nutritious convenience food.
The plan has drawn fire from some in the food industry there but support from others, so what is at stake?
The opportunity for an intelligently connected food system is riper than ever, writes Trust Codes’ Emma Wheeler.
The ultra-processed nature and long ingredient list of some plant-based burgers means they may not be as healthy as some expect, writes a nutritional biochemist.
There are no genetically modified commercial crops in New Zealand but across the ditch, it’s a different story.
Not everyone is happy with the government’s Hauraki Gulf plan released this week and there is more work to do to ensure any changes are fair for everyone, writes Seafood New Zealand chief executive Dr Jeremy Helson.
KPMG’s Auckland-based agri-food research & insights analyst, Jack Keeys, looks forward to look back at some of the challenges New Zealand’s food system has the opportunity to address.
European consumers are keen to hear about the sustainability of NZ produce, writes NZTE’s regional director of Europe, Alison Adams.