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Food waste reduction offers multi-faceted wins for people and planet, improving food security, addressing climate change, saving money and reducing pressures on land, water...

In the light of key international events in 2021, in particular the UNFSS, the CHATAM – UNEP report provides a number of policy recommendations for the transition toward more sustainable food...

New patent for an innovative method to transform the residual material after lemon processing into supplements and nutraceuticals for the prevention of diseases such as obesity, diabetes, hypercholesterolemia and cardio-vascular disorders.

A whole host of innovative processes are currently under development to valorise the Organic Fraction of Municipal Waste (OFMSW) and Urban Wastewater Sludge (UWWS) into added-value products...

Researchers are separating spent brewer’s grain into proteins that could be used to supplement foods, and fiber that could eventually be used as fuel.

The European Commission is committed to meeting its Sustainable Development Goals and halving food waste per capita, at the retail and consumer level, by 2030.

Food waste is more than just an ethical concern - science tells us it also has a profound impact on the economy and climate change.

Water scarcity is a pervasive threat to society that is expected to intensify alongside a growing and more affluent population and a changing climate. In this paper, we review the existing literature to assess...

Despite broad agreement in policy circles on the need to reduce food loss and waste (FLW), considerable gaps in information still exist. This paper identifies policy-relevant information...

This paper examines the rationale for pursuing environmental objectives by reducing food loss and waste (FLW). The main thrust of the literature on this issue is that FLW reduction can make a major...