Dairy UK, Wildlife Trusts’in ‘Mega Süt Çiftliği’ Çevre İddialarını Reddetti: Sıkı Denetim Çağrısı Yapıldı
Dairy UK rejects ‘mega-dairy’ environment claims as The Wildlife Trusts call for tighter regulation.
Doğa Çikolata Endüstrisini Kurtarabilir mi? Tedarik Krizine Doğal Çözümler
As climate change threatens cocoa supplies, scientists, farmers and chocolate giants are betting on biodiversity, pollination and regenerative farming. But is the industry moving fast enough to protect future yields?
Yeşil Hidrojen Kıtlığı Tarımsal Karbonsuzlaşmayı Nasıl Yavaşlatıyor?
Underinvestment and slow progress in electrolyzer technology are limiting green hydrogen production, delaying low-carbon fertilisers and slowing agriculture’s sustainability transition.
Birleşik Krallık Süt Sektörü: Emisyon, Su ve Ambalajda Sürdürülebilirlikte Büyük Hedefler
The Dairy Roadmap has unveiled a new set of ambitious targets .
İklim Riskleri Gıda Üreticilerini Yeni Malzemelere Yönlendiriyor
Climate change, supply chain disruption and geopolitical tensions are pushing food manufacturers to explore cocoa alternatives, microbial proteins and climate-resilient crops.
Tüketiciler İçin Uygun Fiyat, Sürdürülebilirliğin Önüne Geçiyor
Many consumers still care about sustainability, especially in areas such as packaging and locality. However, taste and affordability often overshadow sustainability concerns, with consumers prioritising immediate needs over abstract ideals.
Yeni Sürdürülebilirlik Rehberi: Başarı Tedarikçilerle Başlar
The future of sustainable food may lie less with brands and more with their suppliers, which are investing in regenerative agriculture, traceability and climate-smart infrastructure to build more transparent and resilient supply chains.
Süt ve Et Ürünleri, Küresel Tarımın %41’lik Biyoçeşitlilik Zararının Kaynağı
University of Oxford research says that dairy and beef production id responsible for 41% of the biodiversity damage.
Biyoetanol Atılımıyla Peynir Altı Suyu Talebi Zirveye Çıkıyor
What is the new whey-to-bioethanol breakthrough?
Scientists at Heriot-Watt University and start-up Take Root Bio have developed a process that converts sugars found in whey into bioethanol, creating a potential new use for a dairy byproduct that has traditionally been difficult and costly to manage.Why is it significant for the dairy industry?
Whey has become increasingly valuable due to booming demand for protein ingredients, with prices rising sharply in recent years. If bioethanol production becomes commercially viable, it could create another source of demand and further increase competition for whey supplies.What are the sustainability benefits?
The technology aims to upcycle dairy byproducts into renewable fuel, helping manufacturers extract more value from waste streams while reducing disposal challenges. Researchers are also exploring whether similar approaches could be applied to fruit, vegetable and agricultural processing waste.Dünyanın İlk Küresel Cam Sürdürülebilirlik Standardı Tanıtıldı!
The world’s first global sustainability standard for glass is in the works.
