Costa Rica is facing a crisis. One that affects us all. Up to 50% of its coffee-producing land will no longer produce coffee in a decade. Just last year, after battling drought, Brazil, which produces 40% of the world’s coffee, suffered two frosts in a month, threatening coffee supply worldwide, and seeing prices surge.Maricel Saenz, Founder of Compound Foods, has a solution, using biotech to brew delicious, sustainable, beanless coffee.By recreating what happens on a farm in the lab, using food science and fermentation technology, Compound grows microbes that produce 'coffee' with nuanced aromas, acidity and sweeter tones.

Plant-based meats are one of the hottest trends in dining.Predicated on health, sustainability and fighting against industrial ani

The way we buy has forever changed as a result of the pandemic, with online couch-surfing the new norm. Garcon Wines, an online store based in London, is the genius behind an environmentally friendly, and space efficient design for its wine delivery.Made flat, out of recycled PET plastic, weighing just 10% of a normal glass bottle, and taking up less than half of the space when boxed, the recyclable bottles are dramatically more carbon efficient.The design, winning best sustainable and best packaging design at the World Food Innovation Awards, is set to change wine forever.

New research by the CSIRO has demonstrated the efficiency of grain and grass fed beef production in Australia. Australian cattle graze on grass and other foodstuffs often not suitable for agrculture and are efficient upcyclers.Central in the battle for consumers hearts and minds has been the alternative meats narrative that beef production is unsustainable, and bad for the planet.The CSIRO's landmark benchmarking report dismisses this claim.As diners decome ever more concerned about where the ingredients for their meals are sourced, and their impact on the planet, restaurants can be empowered to market their providence confidently.