Sharing Is Caring: Reykjavik’s First Tool Library To Open This August
Let’s assume you’ve just bought a new hairdryer. It works perfectly until, two weeks later, it stops working all of…
Source: grapevine.is
Let’s assume you’ve just bought a new hairdryer. It works perfectly until, two weeks later, it stops working all of…
Source: grapevine.is
United Nations General Assembly President Maria Fernanda Espinosa last week launched a global campaign against plastic pollution, primarily to raise awareness among people around the world.“I intend to leverage the capacity of the office of the president of the General Assembly to support ongoing…
The University of York Management School recently held a masterclass webinar in partnership with Circular Yorkshire. Over 95 attendees took part to listen to Katie Thomas, Senior Strategy Manager for Low Carbon & Environment at the York & North Yorkshire LEP talk about Circular Yorkshire and the…
As we enter the new year and the world begins year three of the COVID-19 pandemic, we find ourselves in a decade that proves the adage, “The only constant is change.” The food system is hardly immune to turmoil. The causes and consequences include persistent disruptions in global supply chains, new perspectives on worker welfare and safety, and a renewed focus on food insecurity. In addition, climate change continues to be a major concern. Despite these challenges, innovative approaches that harness the power of science and technology continue to emerge. To help make sense of it all, the International Food Information Council (IFIC) — drawing on its credentialed experts and wealth of consumer survey data — once again offers a forecast of food trends for the upcoming year.
Industry analysts are watching as a a newly announced potential single-use plastics ban in Canada may create changes, especially in the fast food segment.
A webinar organised by Sustainable Food Places and Sustain, with the Real Bread Campaign and London Food Link. Good Food Businesses have shown their ability to adapt during the Covid-19 lockdown by swiftly establishing new and different ways to continue to supply food to their local areas. Now that lockdown is starting to lift and we begin to shift to a ‘new normal’, this webinar will showcase several Good Food organisations who are finding innovative ways to re open right, build back better, retain new customers and the maintain the revived interest in local, and better, food.
As we realize that the 3Rs approach is failing to achieve our sustainability objectives, plasma gasification stands out as the most promising…