Working with technologists, researchers, developers, business leaders, indviduals and NGOs, we explore, test and develop new and innovative food service and food production solutions to meet the environmental challenges of our rapidly changing world.
Over the past decade, food businesses have created detailed maps of the terrain they wish to 'conquer' and developed operational guides and strategic briefs on how to achieve this. With COVID-19, the maps are really no longer accurate and many of the accompanying operational guides, no longer instructive.
Planning failures and financial cuts are being exposed by the COVID-19 pandemic. In the world of food, too, planning is needed both to deal with short-term emergencies and to address longer-term risks.
After a quarter of a century of nations from around the world coming together to discuss progress in dealing with climate change, emissions are still rising. The 25th annual United Nations climate change summit is now underway – and for the sake of the planet, it’s high time it changed its approach.
Last week Woolworths announced a new food delivery system, in collaboration with US company TerraCycle, that delivers grocery essentials in reusable packaging.
The system, called Loop, lets shoppers buy products from common supermarket brands in reusable packaging.
As Australia works out how to meet the national packaging target for 100% of Australian packaging to be recyclable, compostable or reusable by 2025, programs like this offer an opportunity to overhaul how plastic packaging is produced, used and recycled.
If you’re one of the millions of people concerned about the growing pressures that our food habits are placing on the environment, then you’ve probably felt confused, conflicted or downright overwhelmed by your own food choices on more than a few occasions. Is quinoa good, evil, or somewhere in between? Were the coconuts in my coconut milk picked by a monkey? Am I a bad person if I eat an avocado?