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Sustainability Featured Articles

Research for More Sustainable Food Production
Safer food, less waste, more efficient food production and better use of natural resources are just some of the goals inspiring the work of a new research group at the University of Lincoln in the UK....
Greenhouse Gas Emissions from Pig and Chicken Supply Chains
This new report from the United Nations Food and Agriculture Organization (FAO) presents the results from an assessment carried out to improve the understanding of greenhouse gas (GHG) emissions along livestock supply chains for pigs, poultry meat and...
Labelling and Veterinary Involvement Key to Improved Food Chain Transparency
In order to assess animal well-being objectively, there is a need to split the moral and biological component according to Professor Frauke Ohl of the Utrecht University. ...
Adding Citrus Fibre to Meatballs Improves Nutritional Quality
Many American diets fall short of meeting nutritional guidelines resulting in burgeoning obesity rates and health problems across the nation. ...
Should You Move to the Cloud?
Cloud computing today has become a popular buzzword. With new cloud computing services coming into existence every day, universities and businesses alike are contemplating if they should move to the cloud. ...
EPA Issues New Guidelines for Water Reuse
Water reuse has been a goal of the poultry processing industry for many years and according to a report in Poultry Tech from the Georgia Tech Research Institute water conservation and non-product contact reuse remains the state-of-the art for water reuse...
Growth Seen in US Rendering and Meat By-product Industry
The rendering and meat by-products industry in the US has seen sustained growth over the last five years and according to a report from IBISWorld the growth is expected to continue for the next five years. ...
Will FMD Vaccination be Cost-effective in Denmark?
Depopulation in zones is the measure most likely to control an outbreak of foot-and-mouth disease (FMD) in Denmark, according to a new study there although suppressive vaccination scenarios would be a cheaper option under some circumstances. Most of the...
Searching for More Sustainable Beef Sector
Research to improve sustainability of the US beef industry conducted for the National Cattlemen’s Beef Association found 21 different hot spots for the industry to address. ...
Spicing Up Fish Fillets with Science
Scientists are seeking to improve the health benefits of rainbow trout by using dietary coriander oil along with vegetable oil to improve fatty acid composition in the fillet. ...
Red Meat Contributing to Scottish Economy
Farming and processing of red meat makes a significant contribution to the Scotland’s economic output, according to the profile of the red meat sector in 2012 produced by Quality Meat Scotland. ...
Receiving Sufficient Molybdenum in Diets
An adequate human intake of the mineral molybdenum is 65 micrograms per day, according to research carried out for the European Food Safety Authority. ...
Pessimistic Picture for Welfare Friendly Products in Spain
A study into the attitudes of retailers in Spain to animal welfare and welfare friendly products painted a pessimistic picture. ...
Reduced Meat Consumption in EU Would Significantly Lessen Water Usage
A study on how diet can affect water usage in the EU has concluded that a vegetarian diet is the most sustainable, but any reduction in meat consumption would be a move towards more sustainable water use. ...
Breakthrough Achieved in Developing In Vitro Meat
Last week, Prof Mark Post from Maastricht University unveiled his creation of in vitro meat – a beef burger manufactured out of stem cells that was cooked at a glittering launch and eaten by a Chicago food writer and an Austrian food researcher, Josh...
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