Eco-Business

Ramon “Chin-Chin” Uy Jr is a sustainable food entrepreneur based on Negros Island in the Philippines, which recently hosted the global “good food” movement Slow Food’s first-ever regional conference in Asia and the Pacific.

Plantation and commodities minister Noraini Ahmad said an official used cooking oil (UCO) benchmark will improve market transparency, guide fair trading, and support a more sustainable palm oil market.

Students eating at Central Square Canteen, NUS

The carbon footprint of meals is to be displayed on select menus at the National University of Singapore. But convenience-conscious students are sceptical that the initiative will inspire environmentally-friendly dining.

Mohamad Helmy Othman Basha, who also chairs the Malaysian Palm Oil Board, said sustainability must be rooted in consistency, not convenience, as he urged RSPO members to match advocacy with action at the annual roundtable conference RT2025.

By Orla Dwyer, Yanine Quiroz, Giuliana Viglione

By Eco-Business

By Robin Hicks and Yajie Yang

By Yanine Quiroz

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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

Countries must address the cow in the room in the lead up to Brazil’s COP30. By Caitlin Smith and Alma Castrejon-Davila

The global food system is responsible for about 30 per cent of annual greenhouse gas emissions. By Mahya Tavan

Burger King Austria advertisement_plant-based

Switching menus so meat is not the default option dramatically reduces meat consumption. But will the effects last? By Johanna Meier

Food & Agriculture

Meat: only on Mondays

By Arabesque

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Novel food firms are dreaming big about market expansion, but first they must overcome diners' doubts and a huge cost hurdle.

The origin of Covid-19 is believed to be a market selling live wild animals. Eco-Business asked Anbarasi Boopal of Singapore-based animal welfare charity Acres about the link between the exploitation of animals and pandemics, and what can be done to curb the illegal wildlife trade.

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EB Studio What are the latest trends in the alternative proteins industry today? The Eco-Business podcast discusses new hybrid products, more localised offerings and cheaper prices due to economies of scale.

EB Studio Nobody likes being told what to eat, but changing diets could make or break climate action. The Eco-Business Podcast explores how best to convince people to choose food good for people and planet.

A Singapore-based firm has just hatched a new plant-based egg product. The company's founder, Vinita Choolani, tells the Eco-Business Podcast why plant-based eggs will soon be a popular addition to nasi lemak and fried noodles dishes all over the region.

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