Can consumers make their takeaways more sustainable?
The takeaway delivery boom sparked by pandemic lockdowns shows no sign of abating, with global growth forecast to jump from $120bn in 2021 to $300bn in 2027. But as Neville Hawcock reports, convenience can carry a high cost in terms of CO2 emissions from the preparation, packaging and transportation of fast food. So what can consumers do to make their slice of home delivery more sustainable?
With the move to more sustainable agriculture practices becoming increasingly urgent, a new blended finance fund is helping small-scale farmers in rural China transition to lucrative and environmentally friendly chilli pepper farming.
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FT Food Revolution is a video channel looking at the people and businesses working to create a more sustainable food system - from tackling food waste and environmental health, to sustainable farming and food security. The channel alternates between independent reporting from FT journalists and expert posts from Rabobank.