More consistent refrigeration of foods as they move from one part of the supply chain to another could cut almost two billion tonnes of greenhouse gas emissions from food loss each year, according to a new study.
The Van Gujjars – a pastoralist community in the Indian state of Uttarakhand – are on the frontline of climate change, but their role in forest management is limited by the rights they are denied.
What can generative AI do for sustainability? Who in the sector are paid most? Stories that attempted to answer these questions captured the attention of Eco-Business readers in 2023.
Messages based on disgust reduce the appeal of meat by decreasing enjoyment and moral detachment, driving consumers towards a plant-based diet, a study finds.
By
Patrizia Catellani
Choosing food that is both healthy and good for the planet can be confusing. Here are five myths to avoid to help you make better choices.
By
Dr Bianca Wassmann