FT Food Revolution
Upcycled food is on the up
Upcycling, the practice of using leftover or reject materials to make new products, is well established in vintage fashion and furniture design. But as the FT’s Judith Evans reports, it’s now a trend in food production, feeding a fast-growing industry in Europe and the US. Companies are creating upcycled edibles from almost any discarded fruit, nut, grain or vegetable imaginable.
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After being shot in the gut, a young pepper farmer lies still and silent in a rickety hospital bed in the farming town of Miango in Plateau State, central Nigeria.
For many across the world who eat Nutella, it is simply a tasty hazelnut cocoa spread that can be enjoyed on toast or sometimes straight out of the jar.
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Ruud Zanders is an unlikely candidate to be running a farm producing the world’s first carbon-neutral eggs.
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The rise of industrial-scale livestock farms in the US has put cheap meat on consumers’ plates, but it also has environmental costs. Among them are emissions of methane.
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Rampha Khamhaeng, a farmer in central Thailand’s rice-growing Suphanburi province, was sceptical when she first heard about a new farming method for paddy fields that could reduce both water use and greenhouse gas emissions.
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FT Food Revolution
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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.