THERES THIS performance artist, and eating is his current medium. Hes eating his wardrobe. Time isnt an issue. Hes focused on the long game. Every day, he sands down a bit more of his wardrobe and sprinkles the accumulated dust on his food. He derives a visceral thrill from it all. Its a commitment to…
Read moreSustainable futures are made in the present
A look towards 2020 tells us that the foodservice sector should get serious about sustainability today, says Sally Uren, deputy chief executive, Forum For The Future. FMCG brands and retailers will help make green living normal and easy for millions of people, and progress towards sustainable consumption will not be knocked off course by a…
Read moreGo ‘Back to the future’ for a Sustainable Menu!
Organisers of the Footprint Awards 2012 have teamed up with The Skillery at Hotelympia and David Cavalier, Food Director, CH&Co. to offer emerging chefs the chance to enter a unique Back to the Future Challenge that will encourage the development of sustainable menus. On Tuesday 28 February at 10.30am, David will conduct a live masterclass…
Read moreThe future’s far from bright for oranges!
Future's for US orange juice soared by more than 10 per cent to an all-time high over fears of an unapproved fungicide in Brazil could hit juice imports. The benchmark March frozen concentrated orange juice contract on the ICE Futures US exchange jumped the 20 cents daily limit to $2.0775 in morning trading, taking two-day gains…
Read moreEGGS CAN BE EATEN PAST BEST BEFORE
THE FOOD Standards Agency has given a huge endorsement to the safety of British eggs by relaxing its advice on using eggs after their best before date. The Agency, which had previously stated that all eggs must be used within their best before date, now says that it is ok to eat eggs a couple…
Read moreCarbon cut by 25%
THE FOOD and drink industry has slashed CO2 emissions by 25%, putting it on target to meet the target of 35% cuts by 2020. Cutting 163 million HGV road miles helped business to deliver the cuts. Water use has also fallen by 5.3%, while product and packaging waste has been cut by 6.9%, according…
Read moreSustainable brain food for students
DURHAM UNIVERSITY has just become the first independently-catered university in the UK to offer its students MSC certified sustainable fish. The move towards Marine Stewardship Council certified status means that students in all 16 catered colleges now have the option to choose independently certified sustainable fish for the first time as part of their…
Read moreVoluntary agreement on waste
THE FOODSERVICE industry will have to reduce its food and packaging waste by 5% under proposals published by the Waste and Resources Action Programme. The percentage of food and packaging waste recycled, composted or sent to anaerobic digestion will also have to rise from 47% to 70%. These targets will be against a…
Read moreJamie Oliver generation emerges
CELEBRITY CHEFS like Jamie Oliver and Nigella Lawson are encouraging a food revolution among younger people. Shoppers aged under 35 are twice as likely to want organic food as those over 35. They are also more likely to cook from scratch, aspire to shop ethically and waste less food. The findings come…
Read moreFood waste trial for Wetherspoon
WETHERSPOON HAS begun a trial to collect food waste from over two dozen of its sites. Biffa, the companys long-term waste contractor, will collect the waste from 28 sites across the country. Most of it will end up in the Poplars anaerobic digestion plant the largest plant of its kind in the UK. Wetherspoon…
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