We must address low wages, dysfunctional social security and the unfair treatment of farmers, says Dan Crossley, executive director of the Food Ethics Council
While we may not be able to wield tridents to halt the rain, healthy soil is an alternative that’s perhaps just as miraculous, says Andy Cato, co-founder of Wildfarmed
Higher frozen food storage temperatures can lower energy consumption, improve carbon footprint and reduce costs, says Rupert Ashby, CEO of the British Food Federation
Comment & opinion
How to master the art of global portfolio management
Effective management comes down to consistency, flexibility and efficiency, says Michela Graci, strategy partner at Coley Porter Bell
What can food & drink learn from beauty and fashion pop-ups?
Pop-up shops are uniquely placed to overcome many brand challenges, says James Barnes, business director & co-founder of Backlash
Colomba vs panettone: will another Italian confection steal the show?
The Grinch may not have stolen Christmas, but Italian sweet bakes definitely did
The food system must change to address rise in poverty
We must address low wages, dysfunctional social security and the unfair treatment of farmers, says Dan Crossley, executive director of the Food Ethics Council
Wild weather is depleting supermarket shelves. We must take action now
While we may not be able to wield tridents to halt the rain, healthy soil is an alternative that’s perhaps just as miraculous, says Andy Cato, co-founder of Wildfarmed
How grocery and CPG players can both win as inflation cools
Seemingly asymmetrical collaborations can raise value for both parties through more sophisticated benefit-sharing models, says Google’s Kathy Lee
It’s time supermarkets go from basic to boss level Korean food
There’s nothing like some Seoul food, but are supermarkets getting it right?
How to counter the €30bn food fraud threat
In times of skyrocketing prices, food fraud is never far away, says Richard Leathers, global quality lead at Campden BRI
After Unilever ice cream sale, what future for food and nutrition?
First it was frozen. Then spreads and tea. Now it’s ice cream. What’s next for Unilever’s food and nutrition division?
How we can cut carbon emissions in frozen food
Higher frozen food storage temperatures can lower energy consumption, improve carbon footprint and reduce costs, says Rupert Ashby, CEO of the British Food Federation
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