With all the changes and pressures afoot in the food industry, and with international targets clearly defined through several of the United Nations Sustainability Goals, what can we expect our food to look like in the future?
Let us be in no doubt, food production and processing is in the midst of the biggest change since the industrial revolution.
We are starting to see some pretty interesting dietary trends that aim to lower our meat consumption, but they are not based on the traditional ethical or health grounds, but now on environmental and climate impact grounds.
I’ve recently participated in a number of panel discussions, both as a panellist and MC, and here are my top 10 tips for getting it right.
As you sit down to your next meal, concerns about food waste are probably furthest from your mind.
But instead of just making you feel guilty about it – and heaven knows there are enough issues flying around at the moment to cover off on that emotion – lets look at what can be done about food waste.
In a post-truth world how do we bring scientific discussions to a public audience?
Simple answer – Yes
But what makes Israel so successful as a startup hub, and can that be emulated or surpassed elsewhere in the world?
The recent discovery of needles in fresh strawberries highlights how vulnerable our food supply chains are to deliberate contamination and tampering. This latest attack could be viewed as a form of food terrorism, which can have major economic impacts. However we can and should continue to buy strawberries and consume them safely – here’s how.