On-the-go recycling must be “bright, bold and playful” to make it work, according to campaign group Hubbub. Speaking at this week’s Packaging Innovations show in Birmingham, the organisation’s co-founder Gavin Ellis explained how people spent “less than two seconds” looking at a bin before they throw something away. “Bright yellow bins work,” he explained, after…

Foodservice companies have committed to higher chicken welfare standards, but there could be a carbon cost in doing so, asks David Burrows. UK consumption of chicken needs to be dramatically reduced, according to a new report, which outlines the environmental impact of poultry production as well as concerns relating to animal welfare. Dropping red meat,…

New laws are being designed to accelerate the growth of novel foods, including algae, insects and cultured meat, but will Brexit put the brakes on things? Novelty can contribute substantially to the success of a restaurant or catering company, offering customers something new and competitors something to think about. However, introducing a new twist on…

The FPA’s environment seminar made for uncomfortable listening for some members, but by addressing the question of whether the future is in reusable packaging the industry has shown an openness to change, writes Nick Hughes. ‘To reuse or single use – that is the question.’ The very fact the Foodservice Packaging Association (FPA) chose this…

In its first ever in-depth report on UK agricultural policies, the Committee on Climate Change (CCC) recommends far-reaching action on diets and food waste prevention. Nick Hughes reports. Why has the CCC produced this report now? The committee says the UK’s target to achieve net zero greenhouse gas emissions by 2050 will not be met…