The impact of food production on the environment is of growing interest for us all working within the New Zealand food system, whether you are a health practitioner, educator or food industry stakeholder. Here’s a look at one of the ways the industry is looking to tackle emissions on-farm.
Read MoreA new review published by the Riddet Institute has a simple message: Animal and plant-sourced foods should be complementary in the diet, not competitive; meaning we need both types of foods to achieve a global, sustainable food system.
Read MoreHere are four key take outs from the game-changing ‘Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective’ report.
Read MoreKnowing how our food is produced, and the implications for our health and the health of the planet, is more important now than ever before.
Read MoreFourteen Auckland region food businesses became New Zealand’s first to be awarded the Slow Food “Snail of Approval”, at an event held last Tuesday evening.
Read MoreA coalition of champions from across the food supply chain have come together with a goal to halve food waste by 2030.
Read MoreA new initiative, Open Farms, will see Kiwi farmers across the country will open their gates on Sunday March 1st in order to give people a chance to take a look at farming life and help them reconnect with their food, farmers and the land.
Read MoreFrom meat-free Monday to Veganuary, there’s been a lot in the news recently about going meat-free or cutting down our consumption – whether it’s for health or environmental reasons. We take a look at why this might not be necessary.
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