Ocado Retail strengthens seafood welfare standards for farmed fish and crustaceans
The UK's largest online-only supermarket has updated its seafood sourcing policy to require daily water quality monitoring, disease prevention, and electrical or percussion stunning for all farmed fish and crustaceans across its supply chain.
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Nestlé’s dairy emissions drop by 26% through supply chain partnerships
Nestlé achieved 26% reduction in greenhouse gas emissions across its dairy supply chain since 2018 through regenerative agriculture partnerships, yet stakeholders stress that scaling beyond pilot programs requires industry-wide collaboration on farmer financing, data infrastructure, and standardized program design.
Tesco and Olio rescue 100 million meals from food waste
Tesco and food-sharing platform Olio have collectively rescued the equivalent of 100 million meals from store waste since 2020 through a hyper-local volunteer network, demonstrating scalable model for converting unsold retail inventory into community food access across 400,000 UK households.
How Thailand’s restaurant industry is embracing sustainable sourcing practices
From Bangkok's city restaurants to a Phuket sushi bar, consultant Nontapong Tangtulanont speaks to Sustainable Food Business about navigating the operational realities of sustainable sourcing across Thailand's diverse dining landscape.
Puregold integrates sustainability across operations through waste reduction
The Philippine supermarket chain has launched sustainability initiatives including a sachet-collection program, community education partnerships, and GRI-based ESG reporting, positioning the 794-store chain as a leader in Philippine grocery retail sustainability.
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Seafood industry commitments to fish welfare lag behind measurable outcomes, FAIRR Index shows
An assessment of 20 leading seafood companies reveals a significant gap between animal welfare policy commitments and actual outcomes, with the sector averaging just 26% in animal welfare performance, despite increasing regulatory scrutiny and operational risks from high mortality events.
SaladStop! Group targets 60% plant-based protein sourcing across global operations
The fast-casual restaurant group operating 80+ locations across Asia has committed to sourcing at least 60% of its protein from plant-based ingredients across all global operations, embedding protein diversification into its Net Zero 2030 commitment.
