Sustainability
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Green trends in the tuna industry

The tuna industry, a sector long criticized for overfishing and environmental damage, is now showing its best side. With improved fishing techniques and stricter traceability, the sector is heading towards a more sustain..

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Archive Archive

Billions of years of innovation for free

10 June 2019

Biomimicry (biomimics - from the Greek 'bios' (life) and 'mimesis' (imitation)) is the science that stands for learning from nature. Still a relatively unknown concept in the Netherlands, but fully embraced abroad. Large...

New Construction

10 June 2019

The Dutch construction sector is doing well, and the food sector is following suit. New laws and regulations are an incentive for investments. Because everything needs to be more sustainable, better quality, gasless, mor...

Jumbo Veggie Chef lijn groeit met 20%

07 June 2019

Van verse hamburgers van champignons tot ovenbitterballen van oesterzwammen: het vega(n) aanbod van Jumbo wordt de komende weken verder uitgebreid. Nieuw in het Jumbo Veggie Chef assortiment – het grootste vega(n) huisme...

AH-medewerkers: ‘Master in vers’

05 June 2019

Albert Heijn zet vol in op het beste versaanbod in Nederland. Daartoe worden drie winkels per week omgebouwd naar het nieuwste winkelconcept met meer ruimte voor vers eten en kookinspiratie. Medewerkers krijgen bovendien...

Sales sustainable food doubled

04 June 2019

The continued growth of more sustainable, labelled products in supermarkets has led to a doubling of sales in four years' time. In 2014, just under 1.9 billion euros was spent on more sustainable, labelled food; in 2018,...

Too Good To Go takes action

03 June 2019

During the European Week for Sustainable Development (30 May - 5 June 2019), Too Good To Go, the world's largest app against food waste, will launch a unique campaign. Too Good To Go identifies food waste as the 3rd larg...

KIDV launches innovation platform

21 May 2019

In collaboration with the Community of Sustainable Packaging Innovators, the Knowledge Institute for Sustainable Packaging (KIDV) launched THE innovation platform in the field of packaging and recycling. This means great...

AH starts dynamically discounting products

20 May 2019

On Monday 20 May, Albert Heijn took a new step in reducing food waste with the 'dynamic price reduction' trial. The products are automatically discounted on the basis of the shelf life: the shorter the shelf life, the hi...

New plan for food packaging

09 May 2019

Sustainable and recyclable packaging is increasingly high on the agenda of the management and managers in the industry. The food industry is also taking its responsibility and has been making food packaging more sustaina...

Train connection for fresh produce

09 May 2019

CoolRail will run from 6 May 2019. It is a direct train connection for fresh products. Three times a week this refrigerated train transports the fresh products between Valencia and Rotterdam. The transport to the Netherl...

Start Bracheplan Sustainable Packaging

08 May 2019

Monday 6 May GroentenFruit Huis launched the Sustainable Packaging Sector Plan. Sustainable Packaging has been a hot topic in the fruit and vegetable sector for some time now. The sector plan describes the sector's ambit...

Nature's decline goes too fast

07 May 2019

Worldwide, approximately 1 million species are threatened with extinction. Current efforts are insufficient to halt the decline of nature. This is the conclusion of the Intergovernmental Science-Policy Platform on Biodiv...

Cooperation pays off in fresh chains

07 May 2019

Food chains change: the sustainability agenda is very dynamic, there is lots of uncertainty about harvests, prices on the global market and the increasing regulatory pressure. Especially now, trust in chain partners is o...

Steam boilers make the difference

07 May 2019

When you enter the premises of catering company Uitgekookt, you immediately taste the atmosphere, the innovation. Future-oriented cooking is key here. The electric steam boilers from Scharff Techniek are of great added v...

‘Footprint is the new currency'

07 May 2019

The climate policy and CO2 reduction is a hot topic. How do you deal with this as a food producer? Catering and supermarkets are already asking for insight into the CO2 footprints of their suppliers: how are you going to...