Greater sustainability and improved nutrition through smart technology and supply chain logistics
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Feeding a post-pandemic world without destroying it requires rethinking our food production systems, re-evaluating the economics of overconsumption and facing up to the real costs of food waste, contends GIFT CEO Chandran Nair.
Australia’s wine industry, keen to maintain its ‘clean, green’ image; is working with the Fight Food Waste CRC in a bid to turn ‘waste product’ grape marc into high-value nutriceutical grape seed extract.
The COVID-19 crisis is forcing food suppliers to adapt: a case in point is dairy producer-supplier Riverina Fresh, which has turned obstacle into opportunity.
Fresh Local Produce of Ohio is reaping the benefits of its automated production system, with huge demand for its pre-packed salads in the COVID-19 shutdown.
Rejigging the US’s food supply chain to adapt to the new, COVID-19 restricted normal isn’t easy. One of the results is massive food loss.
Baked beans are making a pandemic comeback, and health experts are pleased, touting the nutritional credentials of the humble pulse-based product.
Across the world, demand is on the rise for high-value spice crops such as caraway and cumin. This is good news for those looking to establish a new export-focused industry in northern Australia.
A new COVID-19 app and WhatsApp channel packed with up-to-date information on COVID-19 were released this week by the federal Department of Health.
Global malt-product supplier Muntons has invested in a novel closed-loop solution to shrink its carbon footprint, turning waste into biofertiliser for its barley suppliers and green power for itself.
Start-ups that surmount the ‘proof-of-concept’ hurdle have a better shot at attracting investors, but the scale-up stage comes with its own challenges, and expert support during this time can be vital.