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
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The farming industry is responsible for a fourth of global emissions. As the world’s population grows, this is set to increase. What can we do?
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Upcycling, the practice of using leftover, used or reject materials to make new food products, is now a fast-growing industry in Europe and the US.
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When farmers drain peatland for growing crops on, it releases a lot of carbon. But now new farming methods could help ease the problem
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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.
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After years of strong sales in the US, growth has stalled in the once burgeoning plant-based meat sector.
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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.
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The tangle of hidden costs behind our food’s sticker price
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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?
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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?
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Why traditions and territories once considered sacred are being abandoned as winemakers grapple with the effects of climate change.
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How a crisis sparked a move towards more sustainable aquaculture businesses
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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.
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Introducing the seaweed described as a game-changing, gas inhibiting animal feed supplement. But can enough ever be grown to make a global impact?
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Your guide to the financial instruments helping make our food system more sustainable
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Lab-grown meat is being promoted as a sustainable protein of the future, but can enough of it be made to feed the world?
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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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The coronavirus pandemic has been catastrophic for the hospitality industry but some restaurant businesses are stronger now than ever before.
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The vast majority of Brazil’s farms are small, family-run businesses, but an outdated credit system means many are struggling to secure loans.
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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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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.
