Plant-based milk makers are whipping up billions in investment and trade with new products coming to market and more buyers turning to non-dairy alternatives. But as the FT’s Judith Evans reports, plant-based milks have some way go to match the popularity, nutrients and earnings of traditional cow’s milk, which continues to cream the largest profits.
The war in Ukraine has hit the supply of grains and vegetable oils, while 70% of the world's cod and haddock comes from Russian boats. Global food prices are soaring and some restaurateurs fear a plate of cod and
Shrimp: a sustainable catch? As the shrimp industry continues to grow, questions remain over its environmental impact. But only a fraction of the global catch is certified as sustainable.
The beer manufacturing process is extremely water intensive, and the industry is taking steps to tackle the issue. But in the Netherlands, different breweries are using different strategies.
As the world’s population grows, so will our use of synthetic fertilisers. New innovations mean more sustainable options exist, but how viable are these alternatives?
The takeaway delivery boom sparked by pandemic lockdowns shows no sign of abating, but convenience can carry a high cost in terms of CO2 emissions. So what can consumers do to make their slice of home delivery more sustainable?
After 18 years in London, James Ferguson and Alethea Palmer moved to rural Scotland to open a farm-to-fork restaurant. But just months later Covid hit.
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.
Innovative greenhouse designs are using waste heat from sewage treatment plants to grow fruit and veg. But can they make enough profit to cover huge costs?
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