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News & Analysis on Food & Beverage Development - Europe
  21-Aug-2019
 
Special Edition: Building sustainable value chains

From the responsible sourcing of high-profile ingredients, such as soy and palm, to lowering carbon emissions and developing alternative proteins, sustainability is high on the agenda in Europe's food scene. In this month's Special Edition newsletter, FoodNavigator hears from ingredients players across the bloc, profiles a chocolate brand 'deconalising' its supply chain, and interviews a start-up working to give 'responsible brands an edge over less sustainable competitors'.

 
 
 
 
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US soy from sustainable value chains for food securitytrack
 
Via the Sustainable Soybean Assurance Protocol (SSAP), US soybean farmers assure that livestock fed with their feed ingredients connects to a value chain that minimizes emissions to protect the quality of water, soil and the environment...   Click Here
 
 
 
 
 
Defining a sustainable food system: 'Apathy is not the solution'
Ingredient manufacturers are seeing increasing demand for ‘sustainable’ food products from their customers and consumers in Europe. But what does this look like in practice?.. Read

Start-up cuts carbon footprints, rewards conscious consumption, and ‘gives responsible brands an edge over less sustainable competitors’
UK start-up Almond has developed an app that rewards shoppers for buying responsible brands, while helping to reduce and offset CO₂e emissions. “In a nutshell, we help consumers reduce their negative impact,” CEO Oliver Bolton tells FoodNavigator... Read

‘We’re in business to protect forests and wildlife… we’re also the best you can buy’: IBIS Rice on its UK launch plans
Meet the company making delicious jasmine rice; and at the same time helping to reverse the decline of critically endangered animals. Proof that sustainable business and ecological sustainability can go hand in hand….. Read

‘Decolonising’ the chocolate supply chain
Establishing production in the country where ingredients actually grow is key to truly sustainable development, according to chocolatier Fairafric... Read

Could carbon labelling help cure today’s toxic plant-based vs meat debate?
Could carbon labelling hold the key in helping consumers make the right environmentally-friendly food choices in today’s polarising plant-based vs. animal-based climate?.. Read

What impact does diet have on biodiversity loss?
A study comparing the effects of vegan, vegetarian, and omnivorous diets on biodiverse ‘hotspots’ in the tropics has been published by researchers in Scotland and Germany... Read

‘Transparency is the future of brand trust’: SaaS start-up Provenance helps brands tell their stories
Software as service (SaaS) start-up Provenance has developed a solution that enables businesses to be more transparent – both internally and externally. “Transparency is the future of brand trust,” Provenance founder and CEO Jessi Baker predicts... Read

Forests are essential for food security: Changing what we eat can help save them
Food production and consumption has again been singled out as a key issue in the battle against global warming and deforestation... Read

UN climate change report ‘presents commercial opportunities for sustainable meat’: farmer
Do misleading headlines about the UN’s latest climate change report risk the wrong response from the food industry?.. Read

Ingredients start-up recycles brewer’s spent yeast to crack egg white market
Dutch start-up FUMI Ingredients says it is bringing the world’s first vegan and non-GMO egg white substitute, made from yeast, to market... Read

 
RELATED PRODUCTS & SUPPLIERS   
 
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Sustainable practices of US soybean farmerstrack
 
On 70% of all hectares used to grow soybeans, conservation tillage increases carbon and organic matter in the soil and improves water drainage. Farmers rotate crops and create field-edge filter strips, grassed waterways, pollinator havens and wetlands...   Click Here
 
 
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