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Latest news, insights and podcasts
Gestures of goodwill: retail, charity and community food initiatives supporting the vulnerable this Christmas
Spiking energy and ingredient prices: the solutions independent bakers are adopting to stay afloat
Nestlé to ban marketing of high sugar products to under-16s
Despite carbon emissions hitting record levels in 2022, CO2 for use in…
10 must-read food books about sustainability, culture, and history
Back to the 80s: with food inflation nearing its highest level in 40 years, is the worst yet to come?
Food scarcity and civil unrest: what we can learn from the past
The UK Government is planning to introduce a raft of restrictions on…
How can the UK food sector solve its labour shortage?
George Monbiot: ‘Protein production must move from farm to factory’
War in Ukraine – what next for the global food system?
How Israel became a world leader in food tech innovation
Food poverty – the teenagers fighting to be heard
HFSS: Why retailers want new law postponed
Tastes of better live in London
Masterclass | Six critical questions for successful product innovation
6 December 2022
Trends panel | Sustainable food and ingredients in 2023
1 December 2022
Cultured meat: the future of food is slaughter-free
Dining Table Tales with…Dan Saladino
Lessons from the dining hall: the history of free school meals and the changes needed to improve pupils’ nutrition
China’s alternative protein sector: rapid expansion and innovation
A week in news: sugar, salt and fat in the spotlight – the latest food and drink headlines 28 November – 2 December
The humble baguette joins UNESCO’s heritage list
Colour of plates can improve taste of food for picky eaters, new research suggests
Six innovation hubs launched as part of £15M research into diet and health