Could fungi grown on food production side streams be the next big thing in plant-based food?
A study by the American Chemical Society has suggested that fungi grown on side streams generated by food production, such…
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Oddbox’s Emilie Vanpoperinghe on balancing profit and purpose
Emilie Vanpoperinghe is the chief executive of Oddbox, a platform founded in 2016 that seeks to fight food waste by…
Sustainable seafood sales rose last year in the UK, US
New data published by the Marine Stewardship Council (MSC) shows that sales of certified sustainable seafood featuring the MSC ecolabel…
McCain Foods hits milestone in ‘Farms of the Future’ initiative
McCain Foods has published its 2025 Global Sustainability Report, in which it announced a milestone in its ‘Farms of the…
Nestlé announces collaboration to scale regenerative agriculture
Nestlé has announced a collaboration with The Nature Conservancy (TNC) as part of its efforts to scale regenerative agriculture globally….
Mondra unveils tool to assist retailers and food businesses with Scope 3 measurement
Mondra has announced the launch of Base Year Recalculation, a tool developed to assist retailers and food businesses with measuring…
Dutch and German supermarkets ‘lead the way’ in climate performance
Dutch and German supermarkets are leading the way when it comes to how well their climate plans align with the…
Mike Barry: The food industry transition is a lot more complex than other sectors
Transitioning the food industry to a more sustainable agenda will be a lot more challenging than other sectors, given the…
Sustainable Foods 2026 to explore food industry prospects in a ‘decade of disruption’
Sustainable Foods 2026, which takes place at the Business Design Centre in London on 28 and 29 January, will focus…
How cutting food waste can unlock major savings for hospitality businesses
Food waste is a major obstacle to profitability in the Irish hospitality sector. SustainabilityOnline’s Stephen Wynne-Jones speaks to restaurants working…