Case studies and articles

France has become the first country in the world to ban supermarkets from throwing away or destroying unsold food, forcing them instead to donate it to charities and food banks. Under a law passed

De Bolster only sells organic and biodynamic seeds in order to contribute to agrobiodiversity.

Urban beekeeping in London has grown in popularity in recent years and is supported by both the city and national government.

Too Good to Go is a digital platform that fights food waste by helping restaurants and stores sell their surplus food instead of throwing it away. The Too Good To Go app was launched in January 201

Friesland Campina, WWF and the Rabobank are in the final stages of developing a biodiversity monitor, that includes measures and key performance indicators, to h

The City of London has taken steps to protect its urban wildlife by developing an action plan, focusing on five flagship species; the house sparrow, peregrine falcon, black redstart, stag beetle an

Tonnes of perfectly good fruit and vegetables get rejected before reaching shop shelves in the UK. That's produce that would otherwise be thrown away for being too big, too small, too ugly, or simp

Bloomfield Farms general manager Nick Papadopoulos developed cropmobster.com, a website where people involved with food production,

Gordon Ramsay, Tom Kerridge and Clare Smyth are among the Michelin-starred British chefs who will cook alongside their New York counterpart Dan Barber at a popup

Faerch Plast’s MAPET II, is mono packaging produced from a single material and specially developed for sealing fresh meat, poultry and fish, allowing consumers to transport packs home without the r

Potje Met makes jam of carrots which would have been otherwise thrown away because they are not good for sale.

Galactic, the world expert in lactic acid and lactates based natural ingredients, and Naturex, the global leader in specialty plant-based natural ingredients, have launched a joint research program

InStock is a restaurant that serves dishes produced from food waste. The restaurant creates a menu that is made from 80 to 100% food waste.