by Tasting the Future | Sep 1, 2020 | Sustainable Food, sustainable nutrition
Sustainable nutrition is a powerful lens for all those working in the food system, which will enable governments, businesses, investors and civil society organisations to identify strategies, programmes and interventions that lead to action, innovation and investment....
by Tasting the Future | Feb 6, 2020 | Novel Foods, Sustainable Food
The start of 2020 has seen an upsurge in attention around the development of several new and exciting novel food ingredients including a protein made from air, a plant often found floating on our on our ponds and the ‘come back’ ingredient, hemp. Novel foods[1] are...
by Tasting the Future | Nov 7, 2019 | Food systems, health, soils
It was the American poet, novelist, and environmentalist Wendell Berry who said that ‘The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death...
by Tasting the Future | Jul 23, 2019 | Agroecology, Case Study, Food systems
Until recently, China’s agricultural history and traditions have been embedded in approaches and systems in which soil health and human health were at the heart of their farming traditions. This changed as a result of the cultural revolution and rapid urbanisation...
by Tasting the Future | Jul 4, 2019 | Food systems, Sustainable Food
Last week, the UK government announced a year-long review of the food system, which will lead to a new National Food Strategy for England. With the launch of a new website, Henry Dimbleby, co-founder of the restaurant chain Leon and the Sustainable Restaurants...
by Tasting the Future | May 20, 2019 | Agroecology, health, soils
Over the last few years there has been a noticeable and welcome upsurge in research, evidence and policy exploring the importance of soil and its links to improving food security and reducing climate change emissions. There is evidence that healthy soils underpin...
