Non Profit News | Nonprofit Quarterly •

Climate Anxiety and Eco-Grief: How Climate Change Hurts Global Mental Health

How interlinked are climate change and mental health? Very, an increasing body of research suggests, prompting questions about how we can tackle the nexus of two of the greatest crises of our times. “We need to recognize that the climate crisis is the greatest public-health threat we face, and the mental health dimensions…are part of this larger set of health impacts,” says Gary Cohen, cofounder and president of Health Care Without Harm, a US-based organization that supports environmentally res

Making coffee farming more sustainable

Interest in a circular economy model is increasing among coffee players as calls for positive environmental action proliferate the supply chain. “Our agricultural system needs an urgent overhaul,” Miguel Gamboa, coffee sector lead at international non-profit organisation, Rainforest Alliance told Ingredients Network. In June 2022, the UK’s Department for Environment, Food and Rural Affairs (Defra) announced the publication of its recent consultation outcome. The consultation surrounded the imp

How the food industry can take action to protect bees

How the food industry can take action to protect bees From practicing polyculture to using organic biocontrol measures, the food industry must act to safeguard the population, health, and resilience of bees, says the Best Bees Company. Bees have a long-standing relationship with food; they are essential for pollinating many major food crops. “Before there even was a food industry at all, bees were crucial to ensuring crops flourished,” says Emily O’Neil, staff scientist at The Best Bees Compa

Farm biologicals can make our farming system more sustainable: Rabobank

Farm biologicals can make our farming system more sustainable: Rabobank Replacing synthetic pesticides with farm biologicals - crop production products from living organisms – may help create a more sustainable farming system, says a recent Rabobank report. Farm biologicals, otherwise known as biologicals, are crop production products from living organisms that can be used independently or together with synthetic items, according to the agrochemical international trade association, CropLife In

New partnership strives to improve cocoa farming in Ivory Coast

New partnership strives to improve cocoa farming in Ivory Coast Conseil du Cafe-Cacao and IDH’s Sustainable Trade Initiative launch a new programme, Cocoaperation, to support cocoa farming and improve the livelihoods of cocoa producers. Conseil du Cafe-Cacao, the agency responsible for regulating, stabilising and developing the Coffee-Cocoa sector in the Ivory Coast, and IDH Sustainable Trade Initiative, an arm of the finance fund for smallholder farmers, IDH Farmfit Fund, aim to increase the

Nitrite and nitrate alternatives gain ground for processed meat applications

As France finalises its review into the health risks of nitrite in cured meats, industry research focuses on the potential substitutes for nitrite and nitrate in processed meats to offer consumers healthy alternatives. By the end of June 2022, France will have completed a review of the potential health risks of using nitrite in cured meats. The review comes as the French parliament gave the green light to a bill that seeks to lower nitrite use in cured meats. In May 2022, flavour manufacturer,

Algae strain Chlorella appeals to environmental ingredient demands

Manufacturers explore the use of Chlorella, a type of single-celled green algae known for its rich nutritional profile, to offer a vegan alternative in food and drink formulations. With environmental consciousness at the forefront of consumers’ purchasing decisions, shoppers are increasingly opting for vegan ingredients. As a result, plant-based and microalgae ingredients are proving popular in new formulations. Chlorella is one such microalgae strain under the spotlight. Danish company Aliga
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Solmeyea uses CO2 tech to produce algae-based protein

The congruence of CEO Vasilis Stenos’ graduate studies, the collective awareness and actions concerning today’s climate challenge and carbon dioxide (CO2) emissions, along with the rising demand for quality plant-based food applications were the inspiration behind Solmeyea. Solmeyea uses algae-based omega alternative biomass to produce its plant-based protein. The biotech brand pursued algae, a group of predominantly aquatic organisms, because “microalgae biomass offers the highest-ever protein
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Nanoplastics found to move up the food chain

Plastic pollution is a significant concern in today’s food supply chain. In recent years, there has been a growing body of research and awareness into the impact mismanaged plastics have on the environment. In particular, plastics breaking down into smaller microplastics and nanoplastics is a prevalent issue, with questions exploring where and how these small-size plastics can travel and enter organisms. Researchers at the University of Eastern Finland have found that lettuce can take nanoplast
The Earth & I •

Clean, Sparkling, Safe Water for All

Clean, reliable drinking water for all populations remains a top international goal. As of 2020, about three-quarters of the world—5.8 billion people—had access to safe water, according to the World Health Organization. But around 500 million people are estimated to still use unpurified water taken from wells, springs, lakes, ponds, rivers, and streams. Many organizations today are working to address the global water crisis, but one—Christian non-profit Healing Waters International (HWI)—is foc
foodnavigator.com •

How cell agriculture and fermentation can address food scarcity and security

Cellular agriculture and fermentation involve “building” food. Scientists and formulators use developments such as microbial growth and enzymatic processes to build individual food ingredients and entire products. Technological advances are crucial to the application of cellular agriculture and fermentation, with systems focusing on enabling scalability to provide a sustainable offering. Alternative proteins, novel processing technologies and functional ingredients are examples of technologies
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Creating a new nut from stone fruit kernels

Austria-based Kern Tec entered the upcycling food sector after its co-founders discovered that over 500,000 tonnes of fruit pits from cherries, plums, apricots, and peaches go to waste every year in Europe. After investigating further through papers, conversations with farmers and research institutes, the startup learned that fruit pits offer a high nutritional value, with many healthy fats and proteins. The brand’s vision quickly became focused on upcycling these side streams and creating valu
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Fibre, flavour, and more: Transforming citrus peel into functional ingredients

PeelPioneers was born in 2016 from a curiosity about the value inside citrus peels, its various ingredients and their relevant food applications. The idea for PeelPioneer came after its three co-founders identified citrus fibre as a “clean label, functional ingredient”, co-founder Bas van Wieringen says. The brand recognised that a significant volume of citrus peel worldwide is discarded and destroyed. Today, the typical way to dispose of orange and lemon peel is to incinerate or ferment it or,
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New research project converts fruit waste into natural ingredients

AINIA and Productos Lácteos Romar have entered into an industry research collaboration to improve the value of agricultural by-products. The new project will see the duo valorise agricultural by-products to collect ingredients with improved technological and nutritional properties. After obtaining citrus, kaki and watermelon waste, the joint project’s researchers will strive to transform these into valuable ingredients for food products, including dairy desserts, jellies, snacks and toppings.
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Manufacturers focus on sugar reduction and taste retention

Sugar reduction remains a leading trend in the food and beverage sector. “Obesity and diabetes are the number one killers of the 21st century,”​ explained Gali Yarom, Co-Founder and Co-CEO of Better Juice, a food technology startup. In the beverage category, consumer awareness around high sugar content in natural fruit juices, for example, is increasing. In response, drinks manufacturers are witnessing reduced juice consumption, Yarom noted. As a result, “fruit juice companies are feeling it in

The appeal of vegetarianism grows as awareness and production processes evolve - Falstaff

A 2022 survey by Blue Horizon and Boston Consulting Group (BCG) anticipates a +100% potential rise in exclusive or near-exclusive users of alternative proteins if producers can overcome barriers to their uptake, namely those relating to health and nutrition, taste and safety. Although consumers may doubt embracing a vegetarian diet due to these inhibitors, the congruence of increased awareness due to campaigns and the Covid-19 pandemic is heightening consumers’ interest in a plant-based diet. F

Finding clarity on food expiration dates - Falstaff

“Use by”, “sell by”, “best before”, and “enjoy before” are all terms used to describe food expiration in today’s retail environment. Food preservation is a crucial area of the food industry that ensures food is safe to consume and maintains its quality. Preservation also helps to reduce waste and can impart a new flavour or texture. In the UK, the Food Standards Agency asks businesses to use two terms when referring to food expiration: “use by” and “best before”, Valia Christidou, Lecturer and
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