New Zealand’s wine industry was the first in the world to have a national sustainability programme and more than 96 per cent of its vineyards operate according to specific environmental standards. Measures to reduce waste and emissions include using lighter bottles and natural fertilisers, and minimising packaging. One vineyard has even managed to reduce its waste to less than that of a typical domestic household.
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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Plant-based milk makers are whipping up billions in investment and trade with new products, but traditional dairy may prove hard to topple.
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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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Soil stores about 25 per cent of the world’s fossil fuel emissions each year. How can carbon farming become more ecologically and economically viable?
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Kenyan agritech startup Apollo is using a combination of technology and local communication networks to provide a scalable solution for small-scale farmers to become commercial producers.
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Commonly used bottom-trawling nets threaten fish stocks and the marine environment. Now pioneering, AI net designs promise a more sustainable, selective and eco-friendly way to fish.
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Rabobank and Microsoft have joined forces to create an online, carbon removal unit marketplace that connects large corporations with smallholder farmers who can sequester carbon through agroforestry.
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A host of new innovations using artificial intelligence are boosting our potential to create a healthier, more sustainable food system.
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In Mexico, they call avocados ‘green gold’, because they’re worth nearly $3bn in exports every year. In some parts of the country, the lucrative industry is even controlled by organised crime.
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The days of consumers turning a blind eye to labour standards may be numbered
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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.
