21st June 2022 Opinion / Perspectives
After a decade of food scandals, the blockchain presents itself as a promising technology offering many features to guarantee trust, traceability, as well as product quality and food waste reduction.
The end of easy credit combined with falling demand and rising costs means that only the strongest in the increasingly competitive food delivery space will survive.
A study of nitrate pollution looks at the industry’s impact on fresh water.
Research shows the innate cognitive bias shoppers have towards focusing on price, no matter what.
As ComCom has found, restructuring the country’s duopoly-dominated grocery market is much harder than it looks.
The IPCC report highlights that more transformative change is needed from NZ’s food and fibre sector as global temperatures continue to rise.
Dr David Willer writes sardines should replace salmon to keep fish stocks healthy.
And there is no quick fix available to policymakers, argue AUT economists.
Straightforward guidance about ultra-processed foods is rare but action can be taken to ensure equitable access to healthy and sustainable foods.
AGMARDT GM Lee-Ann Marsh on why we need a new mindset that transcends siloed thinking.
We are as frustrated as anyone about the lack of forethought and planning for the management of Omicron, writes HortNZ’s Nadine Tunley.
The Omicron wave about to wash over New Zealand will exacerbate an already tightening labour market.
Covid, ComCom plus business as usual made 2021 a testing year, but NZFGC boss Katherine Rich says prioritising the creation of a Grocery Code would be a strong start in 2022.
Grocery workers are suffering the mental health effects of customer hostility and lack of safety in their workplace.
In a future where every moment of a crop’s lifecycle and detailed records of what moves on and off supermarket shelves is collected and collated, how do we ensure these systems meet ethical standards?
The value proposition and opportunity cost of food sold in New Zealand is not simply the export value of that same food, says KPMG’s Jack Keeys.
The pandemic provides an opportunity to examine and set a future pathway for New Zealand’s food system.
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?
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.
With industry transformation on the cards, FoodBowl boss Alex Allan considers what it would take to unlock F&B sector restraints.
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.
Producing further up the value chain will be a way of boosting export values, according to Infometrics economist Andrew Beattie.
Meeting climate change and environmental challenges means backing innovation, writes AgResearch’s Dr Trevor Stuthridge.
Women entrepreneurs are increasingly entering the wine industry, a traditionally masculine domain.