Analysis
How Hotel Chocolat’s St Lucia estate is giving cacao farmers a sweeter deal
Hotel Chocolat’s Island Growers programme is ‘gently’ providing a sweeter deal for cacao growers in St Lucia – and the insights are proving useful across its wider supply chain
The two new features spotlighting innovation at the UK Food & Drink Shows
The Taste the Future competition and a dedicated area called Spotlight on Future Foods will highlight innovation with wellbeing and sustainability at its core
Are supermarkets doing enough to tackle household food waste?
Food waste in retail makes up just 2% of the total – but retailers have a key part to play in helping consumers cut it out too and progress has slowed. Why?
EPR avoidance: what can be done to stop it happening?
As EPR arrived, so did a raft of companies falling below the threshold
10 charts that explain UK attitudes to food provenance
It’s official: food origin is a growing concern for shoppers…
How Hotel Chocolat’s St Lucia estate is giving cacao farmers a sweeter deal
The two new features spotlighting innovation at the UK Food & Drink Shows
Are supermarkets doing enough to tackle household food waste?
EPR avoidance: what can be done to stop it happening?
10 charts that explain UK attitudes to food provenance
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Opinion
We’ve changed how we eat, now we’re changing how we feed our pets
Feeding pets is no longer routine, says Pets at Home COO Anja Madsen. Owners are looking for fresh, nutrient-dense and whole food options
The food system is full of big promises. But can we deliver?
The challenge facing the industry is no longer strategy – it is capability, says Kate Cawley, founder of the Future Food Movement and Chris Hatcher, partner at Redgrave Executive Search
Cleaning as content: why homecare is the new self-care
The shift from cleaning as functional to emotional, sensorial and personal is opening up a new growth space for homecare, says Andrew Wardlaw, chief ideas officer at MMR Research
We should all have beef with the EU plant-based labelling decision
We have all been deemed too daft to differentiate between a plant-based ‘steak’ or ‘drumstick’ and one that was cut from the carcass of a cow or chicken, says Karen Spinner, sales & marketing manager at The Vegan Trademark
Is ‘the UK’s most sustainable neighbourhood’ pie in the sky?
It posed questions for supermarkets, but two years on the most pressing question seems to be whether it will actually happen
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