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Packaging waste or food waste?

Dr Heather Daniell, founder of Satisfied Snacks, asks if advances in sustainable packaging can offer plastic-free alternatives which reduce food waste. 

Making coffee accessible to everyone

Speciality coffee was once the preserve of the coffee geeks and hipsters. These days all operators are trying to ensure their coffee is good.

We are all affected by the proposal to ban ‘veggie burger’

When the EU was asked to ban labels such as ‘veggie burger’ many people wondered why such a banal issue was being discussed in the midst of Brexit chaos.

Sustainable food: six tips you can pass on to green consumers

Farming billions of animals every year requires a huge amount of resources, including land, water and crops. Did you know that for every 100 calories fed to animals, we receive back only 12 calories by consuming meat and dairy? Eco-conscious and green consumers are often interested to learn about the inefficiencies of animal farming and the links between our dietary choices and planetary health. So, what can your customers do to help?

The buzz on a growing trend: bee products and their benefits

Bees play a crucial role in our daily lives by pollinating a third of all we eat as well as grasses that cows and other animals eat; without bees our world wouldn’t be nearly as pretty, as they pollinate flowers, plants and trees as well. We can also thank bees for the unique and healthful substances they produce.

Healthy eating and veganism – where do we compromise?

Scrolling through beautifully arranged Instagram meals or flicking through the latest colourful plant-based cookery book, you might think veganism is another food trend or the latest fad diet. In fact, it is a lifestyle choice with animal rights at its core and it encompasses avoiding many other ways in which animals are used, such as in testing (makeup and beauty products), for clothing (leather and wool) or entertainment (zoos and circuses).

Ethical consumers?

We are demanding more from our shops, our purchases and the ways that our day-to-day items are produced. Transparency is the buzzword of the year and brands are responding with new labels, ethical commitments and claims from organic to vegan. But which ones to choose? And who can we trust?

Mintel spots beauty trends at NPE

Calling Natural & Organic Products Europe 'an established innovation hub for health, food, beauty, wellness and sustainable living', Mintel's beauty innovation coverage manager Irina Ene has published the following trends report on Mintel blog:

Natural & Organic Products Europe: our top five trends

Five top trends observed at Natural & Organic Products Europe, brought to you by Brand Organic. 

How to navigate plant milk nutrition

Today, consumers have access to a dizzying array of plant-based milk alternatives. Their profiles can vary a lot, so it’s handy for retailers to have some knowledge of nutrition to help their customers make the best choices.

Good health begins with food

Craig Sams invites us to reflect on the achievements of Dr Scott Williamson and Dr Innes Pearce, who set up the Pioneer Health Centre in an effort to steer both individuals, and society as a whole, towards better health.

Why food and drink suppliers benefit from being transparent with the...

More so now than ever before, consumers are interested in what goes into the food and drink they consume.

The growing issue of food waste – and what we can...

Waste reduction charity WRAP reports that households throw away approximately 7.1m tonnes of food each year. A further 3.1m tonnes is thrown away having expired on shelves in stores or in the supply chain. Meanwhile, University of Edinburgh research claims the UK is still wasting 4.5 million tonnes of food, simply because it does not meet shape or size ideals.

Harvard’s take on how to slow climate control

The UK can slow the climate clock by converting animal farmland to forest and still grow enough protein, Harvard research shows. The Vegan Society’s Dominika Piasecka explains finding of the university’s latest study

Meat substitutes: a vegan dietitian’s perspective

As demand for plant-based products rockets, people are taking an interest in meatless meals. Meat substitutes seem like an obvious choice to many consumers. However, this term encompasses a wide range of foods with various pros and cons.

Responsible capitalism: a manifesto

Following his acceptance of the Award for Responsible Capitalism, Riverford Organic founder Guy Singh-Watson explains why receiving the award gave him mixed feelings.

Six top tips to stay vegan beyond Veganuary

New Year’s resolutions are in full swing now, but not everyone sticks to them as rigidly as they’d like. If this year you (or your customers) have decided to try veganism throughout the month of January (aka Veganuary), congratulations and thank you, because you’ve taken up a resolution that not only benefits yourself but also saves the lives of others.

People Powered: six things I learnt from creating a sustainable sourcing...

Fairtrade Fortnight is an annual opportunity to celebrate all that the organisation has achieved over the years. In my view, no other organisation has done more to make consumers stop, consider and care where their food, drink, clothes and jewellery come from.

Garnier’s certified range is great news for organic

Georgia Barnes, beauty and wellbeing business development manager at Soil Association Certification, speaks about Garnier's new organic range.

The harsh reality: helping farmers move towards a living income

Each year for two weeks in February and March Fairtrade puts a spotlight on trade through Fairtrade Fortnight. It is a chance for people up and down the UK to stand together and show their support for farmers and workers and a way to highlight the difference fair trade can make to lives and communities.