September 2014

  Monthly archive

'Best before' expires

A group of European Union states led by the Netherlands and Sweden are calling on the European Commission to extend the list of foods that do not require ‘best before’ dates with the aim of cutting EU food waste.

Meat off the menu

Researchers at Chalmers University in Gothenburg, Sweden, have studied the three major options for mitigating greenhouse gas emissions (productivity improvement – particularly in the livestock sector, technical mitigation measures and human dietary changes) and concluded that reduced ruminant meat and dairy consumption will be indispensable for keeping global average surface temperatures from increasing by more than 2°C (the UN target) unless unprecedented advances in technology take place.[5]

Allergen labelling

Allergen labelling rules in the EU will be changing in December 2014 pursuant to the implementation of the Food Information for Consumers Regulation (EU) No. 1169/2011.

Saving water for future food security

In 2013 Nestlé was the top-ranking food company in the Dow Jones Sustainability Index. In this article Inder Poonaji, Head of Sustainability at Nestlé UK and Ireland, outlines the water shortage problems that will be faced by the food industry in the coming years and explains how Nestlé has made significant progress in reducing water use at its factories.

Pesticides in foods

EFSA (the European Food Safety Authority) has recently published a report on a study measuring pesticide residues in food carried out in 2011 in 27 Member States and two EFTA countries (Iceland and Norway); the study included a dietary risk assessment.

Anaerobic digestion contributes to circular economy

Charlie Devine explains the benefits of anaerobic digestion of food waste and Zero Waste Scotland’s role in raising awareness and uptake of this technology.

Horse meat tweets

Two projects recently launched under the Understanding the Challenges of the Food System call from the Economic and Social Research Council and the Food Standards Agency, will investigate the impact of food fraud on the consumer.

Redistributing surplus food

Mark Varney explains how the charity FareShare redistributes surplus food to poor and vulnerable members of society and identifies the critical factors that can increase the success of this scheme in the future.

Food waste determined by cultural influences

Research currently underway at the Sustainable Consumption Institute at the University of Manchester suggests that the more socially significant a meal is, such as a dinner party with family and friends, the more food waste results.

Report recommends food use hierarchy

The House of Lords European Union Committee has published a new report calling for urgent action to cut the 15 million tonnes of food being wasted each year in the UK, as well as the 89 million tonnes in the European Union.

Food KTN nurtures innovation

Jayne Brookman describes the work carried out by the Food KTN and explains the support available to the food sector from government sources for innovation and R&D.

Square Meal

Ten UK organisations including the Soil Association, Friends of the Earth, the National Trust, Food Ethics Council, Sustain and the RSPB have come together for the first time to start a conversation about the future of our food.



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