Environmental Journalism - Natasha Spencer-Jolliffe

Environmental Journalism

The Staff Canteen • 19th May 2025

Tom Hanlon Restaurant Manager Northcote Hotel: “Skills can be taught, but that attitude to succeed and better yourself comes from within”

“Although it might sound cheesy, it’s my team and peers’ dedication and desire that inspires me every day,” Tom Hanlon, Restaurant Manager at Michelin-starred Northcote Hotel and Restaurant, told The Staff Canteen when we sat down for a chat about his culinary career to date.

The Staff Canteen • 19th May 2025

Jesse Wells head chef of Terroir Tapas in Dorset: “I still remember telling a whole room that my dish was inspired by McDonald’s”

“I often shock customers with what inspires me,” Jesse Wells, Head Chef of Terroir Tapas, shares. Pomp and circumstance surrounding food is not his go-to. “I don’t like dishes that look incredibly pretty, and then you eat them, and they’re a huge letdown.”

Aesthetically pleasing, sure, but for Jesse, it’s all about taste. “It does have to look good to a certain point, but not if it’s going to mess you up with flavour”.

The Staff Canteen • 19th May 2025

Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"

Nicolas grew up in France, spending much of his early childhood in traditional Toulouse bakeries during the summer months off from school.

Since the very beginning of Nicolas’ culinary life, it is the natural world that he has drawn the most intrigue and influence from. “Nature and the changing seasons inspire me the most creatively,” says Nicolas.

New guidance on lowering nutrition deficiency in Tanzania

As we celebrate World Health Day, a research study publishes new recommendations for reducing nutrient deficiency and gender inequality in accessing better nutrition in the East African country.

How to avoid pseudoscience in food and nutrition research

Understanding how to identify and avoid predatory journals helps researchers and students ensure their reading materials are a legitimate source of scientific information.

Food industry professionals, researchers and consumers receive considerable information on food, nutrition and health.

Researchers discover low-calorie sugar sweetener production method

Partnering with the Mars Advanced Research Institute, scientists at the University of California, Davis, uncover a new production method for low-calorie sugar substitutes, such as allulose, opening up new formulation opportunities.

Food substitutions can benefit climate and health

Diet swaps can reduce carbon emissions and improve health, a recent study finds, providing sustainable and nutritional insights and spurring action in the food industry.

Large-scale precision nutrition study explores role of personalisation

The National Institute for Health (NIH)’s $180 million study to understand how our bodies respond to food and whether a personalised diet can help improve health and prevent chronic disease.

Urban Agriculture: A Key to Sustainable Cities or Just a Trend?

As the world grapples with a growing population, food scarcity, and waste, urban agriculture (UA) is gaining attention as a potential solution.

Researchers have delved into the food production and resource use of urban farms and gardens in the UK, France, Germany, Poland, and the US, assessing their role in sustainable agriculture.

Scientists discover value-added benefits of sea cucumbers

Researchers from the University of South Australia have analysed sea cucumbers, or Holothuria scabra Jaegar 1833, to evaluate the inhibitory properties of protein-bound advanced glycation end products (AGEs).

The study furthers understanding of the part the marine animal extracts play in lowering the onset of diabetes.

Eating less meat can lower environmental impact

Researchers at the University of Oxford in the UK have found a positive relationship between reducing meat consumption and decreasing consumers’ environmental impact.

On 20th July 2023, scientists from the University of Oxford published their study on the link between meat consumption and climate change in the Nature Food Journal.

Leading regulatory updates in Asia in 2025

As we head into 2025, numerous legislators around Asia are suggesting and solidifying legal updates and changes that will impact the food and beverage space.

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