Leadership shown by retailers and brands helped accelerate growth to US$4.6 billion spent on 659,399 tonnes of sustainable seafood in 2015, according to figures by the Marine Stewardship Council (MSC).
Most consumers today are looking for healthier and more nutritious food options, and are simultaneously demanding that these be produced by sustainable methods. Among alternative proteins, insects are fast growing worldwide as a nutritious, healthy and sustainable option. By Tudnat Chantathan, managing director, Hiso Edible Insect
Smallholder farmers, farmers who only own an average of half to two hectares of land, produce the largest percentage of the world’s food. Yet, majority of them are also among the poorest globally. What can authorities do to improve their stand, and thereby secure our food for the future? By Michelle Cheong