Food

 
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Food Waste: a Double-Edged Sword or Saviour in Disguise?

One third of all food produced globally for human consumption is lost. Even more baffling: Africa produces enough food to feed the continent, it's just that 50% gets wasted. Food waste is a multifaceted challenge that concerns the entire value chain, from farm to fork. Food spills and waste occur in different phases in the food value chain as a result of various root causes. In a series of articles on food waste Finch & Beak wants to peel the onion on the different challenges of food waste, and provide best practices and solutions of how to overcome the hurdles. In this first part of the series, we explore the issue of food waste and its main causes.
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Biobased Coffee Capsules Are the Answer to Nespresso's "What Else?"

Global coffee consumption is still moving more and more towards specialty coffees and single-serve pod machines. The Nespresso coffee capsule system has become the worldwide standard for single served capsule systems. Every year around 15 billion of capsules are sold. Although the single served capsules are really convenient, it has one drawback: the aluminum and plastic they are made of, create a lot of waste.
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From BlackRock to Black Angus: Adapting Global to Local

The Food and Agriculture Organization (FAO) of the United Nations has recently called for "urgent concerted policy responses" to deal with the growing threat of climate change to global food security. With predicted demand for ruminant meat to almost double between 2000 and 2050, which is in line with earlier reports concerning the growth effects of dairy and poultry on global warming, the FAO flags potential problems to be addressed – particularly on the issue of water scarcity. When looking at the broader range of materialities surrounding the highly globalized food industry, there appears to be a strong need for a local approach to address these issues in an effective manner.
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Moche Marketing: Beauty Is in the Eye of the Beholder

In Europe a new tendency for combating food waste is going on at supermarkets. Various food retailers picked up the idea to sell misshapen, lumpy and ugly fruits and vegetables (in French: des fruits et legumes moches), to prove unattractive products are just as edible. It’s fun to know that the concept of branding imperfection isn’t new at all. If you compare the food industry with the aviation industry, you will notice that previously, budget airlines, such as EasyJet, made a strong case for moving beyond physical appearance.
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McDonald's Ambitious Targets for 2020

Although McDonald’s is not typically perceived as one of the frontrunners in sustainability, it has built up a sound track record recognized by leading benchmarks such as the Dow Jones Sustainability Index, Great Place to Work, and Fortune. Over the past few years, the company has been working on a global sustainability framework and collaborated with stakeholders to define goals for the year 2020. Where is the company on its sustainability journey and how is McDonald’s collaborating with locally operating companies?
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Sustainable Innovations That Improve Health and Combat Diseases

A staggering 3.4 million people die each year from a water related disease and, in most of the cases, the victims didn’t know the water was unsafe to drink. The statistics show that 1 in 9 children die before their 5th birthday from simple preventable causes like dehydration from diarrhoea. A fierce inspiration to create innovation in health care in developing countries!
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Sustainable Protein Production in Dairy: Less Farting, More Fat

As projected by the World Resources Institute, the world will need to produce 70% more calories by 2050, to feed its global population of 9.6 billion people. A major part of these calories will consist of animal protein: meat, milk and eggs. While alternative solutions will also make contributions to filling the food gap (reducing food waste, shifting diets), it is clear that the production of animal protein will have to increase dramatically in order to meet growing demand.
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Inspiration for Accomplishing Sustainable Innovation

Sustainable innovation is transforming the competitive landscape. By aligning sustainability with business objectives, companies develop competencies that competitors will find difficult to match. Competitive advantages are not limited to higher revenues from better products and new businesses, but eco-efficiency practices can also lead to major cost savings.
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On Authenticity: Is It True Love between the Octopus and the Frog?

Chiquita had a doubtful reputation. But after partnering for many years, Chiquita and Rainforest Alliance signed a co-branding agreement. In Switzerland, this initiative lead to an open letter of over 10 NGO's that questioned Chiquita's authenticity and, as a result, pulling back the advertising campaign.
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Tradition and Innovation at Torres

Torres is a wineproducer situated in the Spanish region of Penedès, Catalonia. The family business started in the 17th century. The strong link that has been developed between traditions and an innovative business characterises Torres. In April 2010, Finch & Beak together with IMD (Lausanne) published a case study about sustainability at Torres.
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