The Sustainable Restaurant Association has launched its One Planet Plate campaign, asking restaurants to showcase sustainable and ethical eating by devising one dish that uses local sourcing, zero waste, better meat, lower carbon footprint or other environmental or ethical considerations. Hundreds of restaurants are taking part in the scheme.

A report from Farm Animal Investment Risk and Return (FAIRR), an investor initiative focused on the environmental, social and ethical issues of factory farming, outlines the drivers of demand for sustainable protein, how investors and companies are responding and how FAIRR has engaged with 16 global food companies.

You can view the full video recording of the panel talk “Reinventing the plastic bottle” which was hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House. Speakers discussed problems created by single-use plastic bottles and some possible solutions.

Dutch shopping chain Ekoplaza has launched a plastic-free pop-up store in Amsterdam. Products sold include meat, rice, sauces, dairy, chocolate, cereals, fruit and vegetables. The aisle includes conventional packaging materials such as cardboard, glass and metal, but also introduces biodegradable replacements for plastic.

In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.

The UK’s Food and Drink Federation has released its 2017 progress report, which tracks the progress of its members in the food and drink industry towards meeting its Ambition 2025 environmental goals.

This book, edited by Gaetano Martino, Konstantinos Karantininis, Stefano Pascucci, Liesbeth Dries and Jean Marie Codron, discusses different types of organisations within the European agri-food sector.

The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.

This special edition of ‘Duurzaam Bedrijfsleven’ (in Dutch) is dedicated to food issues.