Food prices might be rising but many associated production costs are not currently included in the price we pay. How can we get closer to a system that reflects the true cost and what implication will this have on consumers and wider society?
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.
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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