As food manufacturers and retailers commit to sustainable palm oil by 2015, the race is on to secure supplies. The question is: why are we worried in the first place?
Bread waste has reached phenomenal proportions compared to other food products. How can we turn the problem around?
Mikkel Thrane gives a crash course in how to conduct a life cycle assessment of your bread.
Ian Fairs explains the sustainability hotspots in the bakery process and how to handle them.
Anti-staling developments extend bread shelf life and encourage less waste.
Can whole grain bread lower your carbon footprint and raise your profits? We put three recipes to the test.
Read our five focus points to look for sustainable cost savings.