Food Sustainability

In this episode, we will explore an important legislative measure that equates fishermen with farmers, ensuring their access to crucial support measures to address the challenges of the fishing sector.

Hundreds of French winegrowers blocked a highway at the border with Spain in protest against foreign low-cost wine imports

American consumers continue to prefer private label products over branded products, citing price, value, quality, and taste as increasingly important reasons for the switch. According to the second annual "Power of Private Brands 2023: What's Ahead for Shoppers and Private Brands" report by FMI - The Food Industry Association, 96% of the 1,039 American consumers surveyed said they purchase private...

Unravel the FDA's recent public inventory release of certain unapproved and unsafe food ingredients. Understand their robust post-market assessment process, the measures taken to protect public health, and their commitment to ensuring food safety.

Delve into the transformative Ecofeminist Manifesto launched by the global network Diverse Women for Diversity. Understand their collective voice against the commodification of food, highlighting the social and environmental implications of industrial agriculture, and promoting ecological integrity.

Discover the results of the investigation conducted by the U.S. Food and Drug Administration (FDA) on the presence of Salmonella spp. and Listeria monocytogenes in refrigerated ready-to-eat dips and spreads. These findings are crucial for ensuring food safety and protecting consumers from adulterated products.

An innovative app leading the way towards sustainable development in the food industry.

We examine the analysis by the European Environment Agency highlighting how many EU member states are at risk of not meeting the recycling targets for municipal waste and packaging waste by 2025

The new legislation includes the inclusion of shocking images similar to those found on cigarette packages, highlighting dangers such as cancer and liver diseases. However, tensions arise in Europe as some countries, including Italy, France, Spain, Greece, and Portugal, disagree with Ireland, advocating for labeling that includes both the harmful effects and the positive effects of wine consumptio...

Preserving Biodiversity and Combating Poverty

Let's discover together the main innovations.

In this episode of "Sustainability and Agri-Food Daily," we delve into the recent report by EFSA on highly pathogenic avian influenza (HPAI) and its implications for the European population and wildlife.

In a report, Greenpeace accused TotalEnergies of underestimating the CO2 emissions associated with its activities. French energy giant TotalEnergies has decided to take legal action against the French branch of the non-governmental organization Greenpeace.

In this episode of "Sustainability and Agrofood", we will discuss cultured meat, also known as synthetic meat, and its potential benefits and risks to health and the environment. We will also explore the positions of various countries on the issue and the future of this new form of food.

In this episode, we'll explore the latest food delivery trends, as well as the impact of these trends on eating habits and the environment.

The proposed Directive on green claims aims to reduce greenwashing and enable consumers to make informed purchasing decisions based on reliable information about the sustainability of the products they buy.

The EU Commission has proposed revising food expiration date rules by adding the phrase "Often good beyond" to the label, alongside "best before," in order to reduce food waste.

In this episode, we analyze the results of a ten-year experiment conducted at the Edmund Mach Foundation, where organic and integrated management in the wine industry were compared. The study showed that organic management allows for comparable productivity and health results to integrated management, with greater microbial biodiversity. We explore the research details and implications for the ind...

Two professors in the agricultural and biological engineering department of the University of Florida have been researching the potential of 3D printers to print food.