Food

Yeast freak you out? Not sure how to knead? The idea of free form baking just too nerve wracking to be considered? And how do you know when the flaming thing is actually done? All your questions answered in four short and gorgeous videos.....

Jane Mason, author of three books about bread, set up Virtuous Bread nearly 10 years ago - in fact at the same time the Real Bread Campaign was established - to make it fun and easy for people to make, buy, and learn about good bread. Since then the bread landscape has changed immeasurably and those of us who have been at it for the past decade are delighted to have played a part in "moving the needle" on the sliced bread in a plastic bag market.

People are still a bit freaked out, though, by yeast and indeed by the whole baking process. To that end, Jane made a series of four lovely videos (short too!) on the bread baking process.

Restaurant The White Room by Jacob Jan Boerma was awarded its first Michelin star during the annual Michelin Gala in Amsterdam.  The signature restaurant of 3* Michelin chef Jacob Jan Boerma, which is led by Chef de Cuisine Arturo Dalhuisen, only opened its doors one and a half years ago in the NH Collection Grand Hotel Krasnapolsky.

Since then, the venue, food and team have received praise from critics and culinary aficionado's alike. After being named “best newcomer” by Lekker500 by securing the sixty-second place on this renowned list and receiving 16 points by Gault&Millau earlier this year, the work of Dalhuisen and his team is now officially recognized by Michelin, with a prominent place in the Michelin Guide 2018.

The 33-year old Arturo Dalhuisen, former right hand of Boerma, leads the kitchen of The White Room: “I'm so very grateful! Grateful because Jacob Jan Boerma trusted me to lead the kitchen of The White Room, and even more grateful that Michelin has rewarded the work of our team with this important gastronomical award. Of course, we have fantasized about this star, but it has never been our motivation. We want to create a unique experience for our guests. I'm convinced that only that way, one can achieve perfection.”

A Welsh fruit grower has broken the record for picking the earliest ever British strawberries and getting them on supermarket shelves.

Tesco's Bridgend Extra store will begin selling the first strawberries of the season, which were grown by Springfield Nursery, based near Cowbridge in the Vale of Glamorgan, South Wales.

Tesco strawberry buyer Jordan Blandford said:

“Hats off to Springfield who have achieved this fantastic coup with their expertise and innovation. There is always a lot of excitement about the first British strawberries being picked because their arrival means the start of spring is not too far away.

This is brilliant news for customers as British strawberries are considered to be among the best in the world, thanks to our great growing conditions.”

This year's production at Springfield will result in around 500 tonnes of strawberries, or the equivalent of about a million punnets, and the supply of Welsh strawberries will last until late autumn.

The strawberry variety being grown is called Favori and has been chosen for its superb eating quality and flavour. It has a vivid colour and produces large berries that are not too crunchy.

Tesco is also set to begin selling strawberries grown in Essex from this weekend.

Tesco's Jordan Blandford added:

“From the first week of March we will also have strawberries grown in Lancashire, with Berkshire and Kent following after that.”

The Rajdani near Sevenoaks, which was named the Best Indian Restaurant in the South East at the Asian Curry Awards last year, has been shortlisted for the Asian Restaurant Awards, which are being held next month.

The popular West Kingsdown venue is joined on the shortlist by three other Kent Curry houses: Taj Cuisine in Chatham, Everest Inn in Ashford and Sundar Rachana in Rainham. The winners will be revealed at a special ceremony at the Manchester Hilton on Monday 5th March.

Organised by the Asian Catering Federation (ACF), which represents the country's 30,000 ethnic restaurants, the awards are open to Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese restaurants and takeaways.

The full nationwide shortlisted, can be seen at www.asianrestaurantawards.org/asian-restaurant-awards-2018-shortlist

As fun as it can be to fill your boots with chocolate each Easter, why not burn off a few of those cocoa-induced calories this 2018 and book a trip to The Crystal Maze LIVE Experience?

With two attractions, one in London* and one in Manchester**, it doesn’t matter which half of the UK you hail from, and as they’re both indoors, the inevitable April showers won’t wreak havoc on your bank holiday weekend plans either.

If you were a die-hard fan of the iconic 90s show, are loving the latest instalments from Richard Ayoade or if you just enjoy a challenge, then this is the perfect activity for you. Teams of eight will be lead around the maze’s four themed zones: Aztec, Medieval, Industrial and Futuristic, by a charismatic Maze Master (Tip: Befriending them early on is a wise move if you want them to impart their insider knowledge with you).

Inside each zone are different challenges; skill, physical, mental and mystery and it’s up to your team captain to decide who takes on which challenge with the ultimate goal of winning a crystal. Each crystal won means more time in the iconic dome, where the aim is to catch enough golden tickets to bag yourself a spot on the coveted leader board!

The whole experience is deliciously daft, frantic and fun. Expect to be crawling, running and even sliding your way around the maze. It’s the ultimate team experience so gather your friends or family and book your place now.

Wolves at Work has helped a major new Wolverhampton retailer successfully recruit city residents for 50 permanent jobs.

Food Warehouse (Iceland) will be officially opening its new flagship store at the Peel Centre, Stafford Street, on Tuesday, March 13.

The Wolves at Work employment programme - which is run in partnership with the Department for Work and Pensions, Job Change and City of Wolverhampton College – helped generate 3,500 applications, and interview 300 candidates over five days.

Forty-five of the 50 (90 per cent) retail assistant and night replenishment assistant roles have been filled by City of Wolverhampton residents – and of those 45, 27 were previously unemployed.

Food Warehouse (Iceland) Store Manager, Adam Allmark, said: “We have had great support from the Wolves at Work team.

“They were very positive in preparing the candidates for the process ahead – and it is the best recruitment service we’ve received.”

City of Wolverhampton Council, Cabinet Member for City Economy, Councillor John Reynolds, said: “The Wolves at Work team has done a great job helping Food Warehouse in its recruitment process.

“The programme is all about delivering jobs for local people and this is another major success story.

“It also highlights how £3.7 billion of investment on site or in the pipeline in the city is creating jobs.”

Anyone interested in local jobs or employers needing recruitment support in Wolverhampton can register at www.wolvesworkbox.com.

Up to two extra days of shelf life will be added to avocados, helping to cut down on food waste, thanks to new packaging now available at Tesco.

The new design, which will significantly improve quality for customers, has been developed after several years of trials.

It works by using a unique combination of UV light treatment and improved packaging film to extend freshness for customers – without any compromise on quality or flavour.

There has been no change to the volume of packaging used with the product.

In recent years avocados have grown in popularity, with demand at Tesco up by more than 10 per cent in the last year as it's become a breakfast staple and healthy eating sensation.

Tesco avocado expert Mike Corbett said:

“Avocados have recently soared in popularity as a healthy snacking food but frustratingly, once ripe, they can deteriorate fairly quickly.

“This fantastic new packaging will help cut down on food waste by offering customers up to an extra two days of storage time.”

The avocados will go on sale in 1300 Tesco stores and will be sold in a 'ripe and ready to eat' twin pack format, priced at £1.89.

The new packaging has been developed by Tesco supplier and fruit and vegetable importers Greencell who specialise in supplying avocados.

Other recent avocado innovations by Tesco include:

• The 'Avozilla', which is roughly five times larger than regular varieties.
• Snack-sized mini 'Zilla Eggs', helping to reduce food waste on the farm and at home, benefitting both suppliers and customers.
• Convenient frozen avocado slices, to help customers reduce food waste.

Returning for the sixth consecutive year, Free From/Functional Food Expo heads north, to Stockholm – the Nordic region's capital of free from.

Free From/Functional Food Expo is Europe's annual trade-only event for the free from and functional food market. The sector has grown exponentially over the last few years - and the outlook is more positive than ever, with an explosion of new brands, products and ingredients.

Over 275 producers and manufacturers will showcase their latest products and innovations. Both retail and food service buyers from across Europe will be visiting – over 4,000 are expected. In addition, the extensive conference schedule features 55 specialist key speakers.

Veganism has led the way over the last year. Partly thanks to health-conscious millennials and partly thanks to increased publicity campaigns such as Veganuary in the UK - and global websites such as veganevenhub. The US have seen a 500% increase in veganism since 2014 and the UK a 360% increase in the last ten years.

To meet this new demand, plant-based alternatives have exploded. Products with vegan claims have risen 32% during 2016-2017 in the US and 39% of Europeans are buying vegetarian options, a 26% increase over the last three years.

Dairy alternatives are also set to continue their upward trajectory. No longer consumed only by those who are lactose free or vegan, these alternatives are perceived as the healthier option. Walnut, cashew and hazelnut milks are new additions to the market.

Making up the majority of the free from sector, gluten free welcomes new flours and flour substitutes. Ancient grains, green banana, mushroom flour and algae are ones to watch. New for FFFE 2018, is an award sponsored by Association of European Coeliac Societies, (AOECS), in conjunction with International Coeliac Day on May 16th.

Functional food remains a fast-growing section. Vitamins, probiotics, nutritional and food supplements, protein and sports nutrition will be represented across the show floor.

New Year's resolutions by Brits to enjoy a healthier January have held strong, record Tesco sales of low alcohol beer, wine and spirits in 'Dry January' can reveal.

In total over the last four weeks, demand for low alcohol beer, wine and spirits has rocketed by more than 100 per cent compared with the same period last year.

This follows the introduction of a new range of low alcohol wines virtually indistinguishable in taste from its alcoholic counterparts before Christmas.

Low alcohol beer

In January, demand for low and no alcohol beers at Tesco has grown by more than 70 per cent year-on-year.

Tesco sells 14 low and no alcohol beers. Among the most popular this month have been Becks Blue and Budweiser Prohibition. Pistonhead Flat Tire, one of the recently launched no alcohol beers, is also performing well.

Low alcohol wines

Demand for low alcohol wine has grown by nearly 250 per cent in January versus last year, with some customer favourites including Tesco's own label Low Alcohol Sparkling Sauvignon Blanc and Cabernet Tempranillo.

Low alcohol spirits

Last summer Tesco launched its first non-alcoholic spirit, Seedlip Garden 'gin', which has proved popular with customers.

Tesco Beer, Wines and Spirits Category Director Rob Cooke said:

“We're seeing an increasing number of customers who want to enjoy the social aspect of having a drink without the alcohol, but still want a quality wine, beer or cocktail drinking experience.

“Due to the increasing quality of 'low and no' alcohol products there has been significant growth in this area with this January seeing our highest ever customer demand.

“We hope by offering our customers a dedicated range of low and no alcohol drinks we have helped them achieved their goals this 'Dry January'.”

From 1-23 January Tesco ran a 20 per cent off deal on all its low and no alcohol drinks range.  All low alcohol beer is still available at 20 per cent off until 12 February.

As a nation of foodies many Brits eagerly anticipate the next big trends in cuisine.

Natalie Mitchell, Head of Brand Development and Product Innovation at Waitrose, predicts the food and drink trends we'll be seeing in 2018.

The top 10 food and drink trends for 2018

Persimmons  Persimmons (often referred to as Sharon Fruit) are tipped to be on-trend in 2018. After a recent surge in popularity, Waitrose is looking to stock them in a greater number of shops to meet demand. They add a sweet taste when baked in cookies and cakes, but can also be used in salads and alongside meats too.

Plant proteins The demand for high protein foods continues and, with more of us choosing a flexitarian diet, it's no wonder there's such a buzz around new plant-based proteins. Whether with pulses, shoots, grains, seeds, soy or even algae, everyone from tiny start-up companies to big brands is looking for clever new ways to add a plant-based protein punch.

Fibre-rich foods  It used to be associated with bland foods from the F-Plan diet in the 80's, but thanks to lentils and other pulses shedding their dull reputation, fibre is well and truly making a comeback. In 2018, fibre will be fashionable again - this time in the form of vibrant, colourful vegetables, fruits and whole grains, as the nation looks to keep their gut health at the top of its game.

Purple foods  Ultra Violet is Pantone's Colour of the Year for 2018 - and it doesn't just stop in the world of design. Shoppers will be drawn to all shades of purple when it comes to what's on their plate. Think figs, aubergines and even purple carrots and sweet potatoes.

Indian street food Say 'namaste' to tapas-style Indian street food. Forget heavy sauces and chicken tikka masala, this trend is about leaner food which is smoked, grilled or seared. Food trucks selling puris stuffed with zingy vegetables and drizzled in chutney could become a common sight. The cuisine lends itself to hybrids, such as spiced burgers or lamb keema tacos. It's Indian food like you've never seen it.

Japanese 'dude food' The light end of the Japanese food spectrum - such as miso and noodle soup - has already had its moment in the spotlight. Now it's the return of the indulgent end. Gutsy sharing dishes favoured in the country's izakaya bars are set to become a big thing. Whether it's yakitori skewered chicken or deep-fried tofu in broth, the trend will combine the hearty 'dude food' of the southern US states with the unctuous, rich and surprising flavours of after-hours Tokyo.

Top tipples

Cognac and tonic  Plenty of people know about the boom in posh tonics. But Cognac is now getting in on gin's act with mixologists serving the French brandy with tonic.

Malt whisky  It's no longer just about aged malt whisky - blends are on the up! Sales at Waitrose have flipped, with non-age specific malts now making up 60% of sales at the supermarket. Innovative distillers like Glenfiddich are modernising the art of blending and also using flavoured casks, attracting younger customers to the world of malts.

Aperitifs  Research* shows that millennials are 57% more likely to search for aperitif ideas online than other age groups, and recent web searches for bitters have risen by 24%. Sales of Campari, Aperol, vermouth and other bitter drinks soared throughout 2017. And this trend is here to stay as Vermut, a red sherry Vermouth, which is made in Spain, is tipped to be the pre-dinner drink of 2018.

Terret This previously forgotten grape variety is back and predicted to be popular with wine lovers. Described as a halfway house between Picpoul and Muscadet, this wine was sought out by Waitrose wine buyer, Daphne Teremetz and has flavours of ripe lemon, pear and apple. Having fallen out of favour with winemakers as demand for Sauvignon Blanc increased, this unique grape is making a comeback for 2018. Daphne says, 'It's a great grape with loads of flavour and I think it will be popular with customers who like crisp, unoaked, dry styles of white wine.'

And black plastic will not be used for Waitrose meat, fish, fruit and veg by end of this year.

Waitrose has pledged to not sell any own label food in black plastic beyond 2019 - this is the earliest date a supermarket has committed to removing black plastic from its shelves.

Reducing the use of plastics is a top priority for Waitrose, which has already removed 65 per cent of black plastic from its fruit and vegetable packaging. The retailer will stop using black plastic for meat, fish, fruit and vegetables by the end of 2018.

Currently a great deal of black plastic used by supermarkets for food such as ready meals and puddings cannot be recycled as lasers used by waste processors cannot sense the colour effectively. This means they are not identified for recycling.

Tor Harris, Head of Sustainability and Responsible Sourcing at Waitrose, says:

“Tackling the use of plastics across our business is a key priority for us and we have committed that all our packaging will be widely recycled, reusable or home compostable by 2025. Our work to eliminate black plastic packaging from our shops sees us taking a step towards accomplishing this.

''Not many people realise that black plastic is tough to recycle. As a retailer dedicated to reducing the impact of plastic packaging on the environment, becoming black plastic free across all our own label products is the right thing to do.''

Peter Maddox, Director at WRAP, says:

“Plastic packaging has a vital job to preserve and protect products, particularly food. However, we all have a role to play to reduce problematic plastic packaging that cannot currently be recycled. Waitrose's commitment is a positive step and supports the aims of our new plastics initiative, which will see the entire plastics supply chain working holistically to create a system where plastic is valued and never becomes waste.”

Bringing fire and passion to its guests, Hilton London Metropole's Fiamma restaurant, which translates as flame, is embracing its Italian roots with its latest menu launch. From flame-cooked pizza to home-comfort styled antipasti and delicious seafood, the open kitchen at 225 Edgware Road is bringing the flavours of the Mediterranean to the UK capital.

With over half of Fiamma's kitchen team, and all of its pizza chefs, originating from Italy, diners are guaranteed an authentic taste of the country. The all-new menu features sumptuous starters of chargrilled squid, burrata, bruschetta three ways, and insalata di mare, transporting diners to the heart of Italy from the very first bite.

For secondo, diners can choose from hand-made pizzas, tender meat dishes, mouth-watering seafood and hearty pastas and risotto.  Highlights include herb-baked lamb rump with celeriac puree and trumpet mushrooms, spaghetti allo scoglio, lobster risotto and pizza calzone. With an equally tempting Italian wine list, the perfect glass to pair with any dish is easy to find, while those with room for dessert will find tiramisu, limoncello sorbet and creamy panna cotta among the choices.

On launching the new menu, Omer Lang, director of operations, Hilton London Metropole, said: 'We're passionate about delivering memorable, delicious dining experiences to our guests. Going back to our Italian roots ensures we can deliver true Italian fire when it comes to gastronomy. We're thrilled with the new menu and the excellent feedback received so far.”

Do you add boiling hot water to coffee? How do you make the perfect espresso? Whether you like to brew coffee at home or try a new speciality coffee, baristas have all the answers to help with your caffeine fix.

New research published by Costa Coffee to celebrate their annual global Barista of the Year competition, revealed that of those people who drink coffee, 86% of people in the Midlands do so daily. Midland coffee drinkers are habitual in their drinking habits with three quarters (76%) having one first thing on the morning, two thirds have one late morning (66%) as well as over half of coffee drinkers in the Midlands (54%) have a cup in the afternoon.

The taste of the coffee is vital for consumers as the new research reveals that the majority of coffee drinkers in the Midlands (93%) think that taste is the most important factor when choosing a coffee to drink, with under two in five (37%) saying smell.

When it comes to trying new coffees (such as a cold brew or an alcoholic brew), the survey has shown that London coffee drinkers are the most adventurous (74%), in contrast to Midlands (50%), Northern Ireland (37%) and the South West (39%) who are the least adventurous.

All the recent developments in the coffee industry, encapsulating flavours, technology and the coffee drinking experience may well be influencing the perception and perceived career opportunities that a Barista has to offer too. As interestingly, of those coffee drinkers surveyed it was found that over half of Midland coffee drinks (54%) would select being a Barista as their preferred profession, other than selecting waitressing or bartending as a profession.

The Barista of the Year competition, which takes place in London next week, highlights the important skillset of Costa’s baristas from all over the world. Luke Antinoro, Laboratory Assistant for Costa Coffee and former finalists says: “Being a barista is more than just making drinks, it’s impacting on someone’s day – making a customer feel happy. As a barista, I thoroughly enjoy learning about coffee and all the aspects of its preparation, as well as flavour trends to inspire us to create our own signature drinks. This is why the Barista of the Year competition is so important, as Costa wants to showcase their barista’s and highlight their importance in the industry. Baristas have technical knowledge, creativity and a passion for coffee which makes them all unique.”

Some barista techniques for brewing the perfect cup of coffee at home include;

• Serving a crafted coffee in a proper porcelain cup to experience it at its best – as the cup keeps the coffee warm for longer so you can take your time drinking the coffee and savour every last drop.
• An espresso shot only remains in its perfect state for around 15 seconds. This means that when preparing favourites such as the latte or cappuccino, the milk is always prepared first so that the coffee can be used as soon as it’s been poured.
• When serving an Americano, baristas always serve the espresso shot on top of the water, rather than topping the espresso up with water. This is to preserve the precious crema on the surface of the Americano and ensures that it isn’t burnt by the water.
• The barista’s top trick is with the cappuccino. They roll an espresso ring gently around the edge of the cup before pouring over the frothy milk, ensuring that with every sip of the silky drink you can taste the delicious coffee blend.

Following 2017's record-breaking year, entries are now open for the prestigious Food & Drink Devon Awards 2018. These gold standard awards celebrate the very best Devon has to offer by recognising the county's most respected, influential and passionate artisan food and drink producers and establishments.

The awards, currently in their eighth year, continue to grow with 2017 recording the highest number of entries to date as well as boasting a glittering sell out awards evening. Last year the judges tasted over 250 of the finest products and visited nearly 100 establishments across Devon to select the pick of the crop for the shortlist.

Barbara King, a proud champion of Devon's producers and chair of the board of directors for Food & Drink Devon, comments: “Since our awards were launched eight years ago, the food and drink scene in Devon has gone from strength to strength. Our county boasts so many dynamic and innovative local producers and purveyors and these awards give us the chance to recognise their success and contributions to this vibrant industry. Every year the awards get bigger and better with a record number of entries last year and for 2018, we have every reason to believe that this trend will continue!.”

The awards cover a broad spectrum of categories across the Devon food and drink scene. The Retail Awards on offer include 'Best Producer', 'Best Retailer' and 'Best Online Retailer'. Whilst the Hospitality sector is also acknowledged with a number of highly sought after Awards including 'Best Fine Dining Restaurant', 'Best Hotel Restaurant','Best Pub Restaurant', 'Best Restaurant', 'Best Bistro', 'Best Café/Tearoom'  and 'Best Pub'. Last year, to reflect the growth of some key areas within the industry, three new categories were added, 'Best Street Food', 'Best Farmers' Market' and 'Best Training School'. This year we have replaced 'Best Packaging' with 'Best Brand Representation' which will judge entrants on their website, packaging, social media, brand message and values.

Closing date for entries is Friday 20th April and judging will be carried out by a panel of experts, which will include a number of celebrated names from the industry, and will take place over the following three months. Entrants will have the opportunity to benefit from invaluable product feedback provided by the panel. The winners will be invited to collect their awards at a dazzling black tie ceremony in October.

It's set to be one of THE big food trends of 2018 and today Tesco will launch its first ever range of 'wicked' plant based dishes, unleashing the mighty flavour of plants.

Tesco has partnered with pioneering chef, Derek Sarno, to create 'Wicked Kitchen' – a new range of irresistible meals that celebrate everything that's 'wicked' and tasty about plants.

Recently demand for vegetarian and vegan food has soared as a result of lifestyle choices such as Meat Free Mondays and flexitarian diets.

In the last year alone Tesco has directly seen the effect of those lifestyle choices with demand for chilled vegetarian ready meals and meat substitutes soaring by 25 per cent.

Prepared exclusively for Tesco, the new range will launch on 8 January in 600 stores nationwide.

From crispy carrot 'pastrami' to wicked-meated barbecued 'shrooms and Sourdough Pizza, the vibrant wraps, meals and salads have all the zing, punch and crunch to encourage Brits to eat more veg – and they're available at a great price too.

Chef Derek said:

“When I first arrived in Britain from America I was hugely surprised at how little choice there was for vegans and those considering a lifestyle change.

“For too long, vegans have been overlooked, with many offerings that are available seemingly created to appease rather than truly please.

“Wicked Kitchen plans to change all that and I'm proud to work with Tesco and offer all its customers delicious meals to get them on board with this growing foodie revolution.”

The exclusive range includes 11 ready meals and nine food to go options, perfect for lunch or dinner.

As a third of the UK population now identifies themselves as “flexitarian”, the number of those cutting back on animal products and following a plant-based diet is set to increase by 10 per cent this year*.

Tourism is eating, eating, eating. Gala dinners at conferences, constant eating on cruise ships, multinational buffets – food is big business in the travel and tourism industry.

Building on the success of the UN’s International Year of Sustainable Tourism for Development (IY2017) initiative and in the context of the Sustainable Development Goals (SDGs), PATA, along with our project partner, Scholars of Sustenance (Thai-SOS) and knowledge partner Futouris, is launching the BUFFET Campaign to raise awareness of food waste in our industry to drive positive change.

The BUFFET (Building an Understanding For Food Excess in Tourism) Initiative is about bringing together a coalition of industry partners and PATA members to create and implement a campaign that challenges our industry, particularly the hospitality sector, to reduce food waste to landfill.

PATA CEO Dr. Mario Hardy said, “With significant growth expected in the industry and especially the Asia Pacific region in the near future, greater waste can be expected. Our aim is to curb that waste by bringing the tourism and hospitality sectors together to reduce our impact on the planet by reducing our industry’s food waste to landfill. Reducing food waste will reduce the cost for operators in the industry while benefiting the environment at the same time.”

The main activities in this initiative include the raising awareness of food waste in our industry and the creation of Asia-Pacific focused resources for hoteliers and other hospitality and tourism professionals to drive positive change and ultimately reduce their food waste to landfill. While this initiative aims to impact our industry at large, will be focusing additional efforts on hotels and food and beverage providers in Asia, and specific hotel properties in Bangkok in our Bangkok Hotels Project, with the expertise of Thai-SOS.

PATA is seeking to engage further with hotels who would like to reduce their food waste to landfill, hotels already implementing food waste solutions, potential partners and sponsors, as well as those who would like to help us in raising awareness and building a better understanding for food excess in tourism.

With increasing concern of the world for climate change, food waste has come increasingly under attention in recent years and for good reason:

• Food waste is the third biggest contributor to climate change
• One third of all foods produced in the world is wasted
• Additional pressures arise from GHG emissions caused by food production and transportation
• Right now 842 million people do not have enough to eat and with an estimated world population of 9.8 billion people in 2050 resources will be limited and more people will be hungry