Next Green Thing

The robots are coming

Machines are replacing people on farms, food factories and McDonald’s restaurants. But fears that they will make humans redundant are overblown, writes Nick Hughes. When self-service kiosks began rolling out to McDonald’s outlets in 2015, staff could have been forgiven for fearing the worst. The machines, which looked like giant white smartphones, allowed customers to…
Read more

Black and white issue

Farmers have launched a new brand of free-range milk with a distinctive black top. Is it really the next green thing? Free-range milk? All milk is free range, isn’t it? No. More and more cows are being kept inside for a lot of the year, but what isn’t clear is how many. The most recent…
Read more

Labels v taxes: which way to cut carbon?

Politicians need to encourage a shift to sustainable diets in the fight against climate change. The big question is how. What does a kilo of greenhouse gases buy you in the supermarket? Researchers at Lancaster University and RMIT in Melbourne, Australia, analysed 1,718 global warming potential values in 168 fresh foods to find out. The…
Read more

Spider-Man’s power and sticking up for foodservice.

IGD has forecast that the food-to-go market is set to rocket in the next five years. Sales will hit £21.7 billion by 2021, compared with a meagre £16.1 billion this year. There will be more options at supermarkets and garage forecourts, the analysts predicted, as well as an expansion in “specialist” outlets and of course…
Read more

Sausages with a side order of stationery

Delivering post with the potatoes and backhauling waste to maximise the final mile. It’s logistics in a logical world. Amy Fetzer reports. First it is the food order, another doorbell signals some stationery, whilst the next interruption is for empties. And so it goes on. Deliveries and collections can be disruptive, interrupting the flow of…
Read more

Less meat, more beet

Vegetarians might be turned off by plant-based burgers that sizzle and bleed, but it’s just the start of innovation that will place meat-free front and centre, says Emily Byrd. Increasing demand for healthy, sustainable foods coupled with innovations in food science has elevated meatless alternatives to new heights of quality. Those who suffered through the…
Read more

Will this be the breakthrough year for equal pay?

Appointing more women to senior roles has long been a priority for companies seeking to present themselves as inclusive places to work. Yet while the journey towards gender diversity in the corporate world has been steady – if a little plodding – progress towards pay equality has been far slower. For those pushing the equal…
Read more

Will EU plans hold water?

As governments across Europe struggle with shortages, Brussels hopes to boost use of wastewater to irrigate crops. But are consumers ready, asks Valerie Flynn. As the warm summer months arrive, ask yourself this: would you eat food grown on land that had been irrigated with treated wastewater? It’s a question that governments across Europe will…
Read more

The Future of Food: What Do Consumers Want?

The Food Standards Agency’s findings on THE people’s vision for 2050 will both inspire and alarm the industry. What might the world’s food industry look like in 2050? Businesses, politicians and environmentalists all have their own visions. Some of them align; some of them don’t. But what do consumers think? The Food Standards Agency has…
Read more

Dairy-free

Consumers are turning to soy, almond and coconut milk out of health and environmental concerns.

Read more