Nick Hughes
Soy sustainability at a crossroads
Jonathan Gorman from the UK Soy Manifesto highlights the current risk to food businesses sourcing soy from the key Amazon region and discusses the potential for alternative feed sources to replace soy at scale
Agonising over agonists
New survey data has revealed an estimated 8.25 million people in the UK, around 15% of the population, have either taken, are taking or are considering taking GLP-1 receptor agonists
Can businesses close the ambition-action gap on animal welfare?
Nicky Amos of Business Benchmark on Farm Animal Welfare tells Nick Hughes how foodservice businesses are progressing on animal welfare and why the focus must shift from targets to delivery
Can caterers lead a revival in Britain’s forgotten meat?
From football fans to squaddies, wild venison is being introduced to new audiences as a more sustainable, affordable alternative to beef
Fresh twist in chicken split
One of Europe’s biggest chicken producers brings a fresh dimension to the debate, unveiling new measures that will have the effect of partially decoupling higher welfare outcomes from higher emissions
The new School Food Standards for England: the good, the gaps and the consequences
Chefs In Schools chief executive Naomi Duncan shares her thoughts on the proposed new school food standards for England and how to deliver a transformation in school food culture
Scotland’s journey to becoming a Good Food Nation
Nick Hughes talks to Scottish Food Commission chief executive Jayne Jones about the role of the newly launched body in supporting food systems change in Scotland
Back to the future on food regulations
Plans for the UK to realign with EU food laws will reduce import costs but leave a raft of unanswered questions including over the future for cell-cultivated meat.
How can we build a future-fit food system?
Nick Hughes talks to Planeatry Alliance co-founder Mike Barry about his vision for a food system fit to manage future risks and seize commercial opportunities
Cod off the menu
UK-caught cod is no longer a sustainable option for restaurants and caterers, according to the latest scientific advice
