The Annual Report also includes details about Nestlé's commitment to achieve zero net greenhouse gas emissions by 2050.
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New Food's Editor Bethan Grylls follows the events of the last few days when the UK started to truly feel the effects of COVID-19 and what it means for our restaurants and cafes.
Companies across the world are having to create contingency plans and react to changes in demand as a result of the COVID-19 outbreak. Here, Tyler A. McNeil takes a look at the Kellogg Company's response to a soar in demand for non-perishable items.
What measures are the global food & beverage industry taking in response to the COVID-19 outbreak? This page will be updated with the latest information.
The British Meat Processors Association (BMPA) has called for support from the government as increased demand, combined with workers being advised to isolate, has put extreme pressure of the meat sector.
Meat Business Women, the global networking group, has launched a survey seeking data on the number of women employed at different organisational levels, their level of pay as well as barriers to career progression.
The supermarket has moved to immediate payments to support the cashflow of smaller suppliers due to the impact coronavirus is having on the British economy.
Lower plant densities were said to be more profitable, in part because increasing plant density led to a lower ratio of pod mass to vegetative mass.
FAIRR has undertaken a climate ’scenario analysis’ on some of the world’s biggest meat companies, finding that many could “face ruin” in the likely scenario of a 2°C warmer world by 2050.
The main goal for the Strategy is for a competitive industry to help Europe become the first climate-neutral continent by 2050; it will include specific measures to accompany industry's green transitions.
According to the FAO, world food prices have dropped for the first time in four months, likely due to fears over the coronaviurs (COVID-19) outbreak, but food prices still remain 8.1 percent higher than a year earlier.
New data from the Good Food Institute and the Plant Based Foods Association has shown that plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth in the US retail market.
Robert Blood, Founder of SIGWATCH - the activist observation consultancy - suggests seven sustainability trends that food and beverage industry companies should be aware of if they are to retain and grow their customers.
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
Without agreed and well-planned solutions, the report has warned that UK consumers will face higher costs and reduced availability of goods.?