The journey from farm to fork can be highly polluting, with food processing firms a major source of emissions. How do you get companies to take action? In Indonesia, one B Corp has found a solution – one that also offers renewable power to rural homes.
Smallholder farming can be a thankless way to make a living. To boost incomes, social enterprise Nuup connects farmers with a whole range of players while making regenerative techniques more accessible. And it wants others to steal its best ideas.
Running a food or drink social enterprise means expecting the unexpected – but some forward planning can help you weather the ups and downs. Expert tips from Impact Hub King’s Cross.
Work on sustainable cities and responsible consumption sees Manchester become first UK institution to lead the Times Higher Education’s Impact Rankings, knocking University of Auckland off the top spot.
STREETS OF AMSTERDAM: Plant-based cheese company Willicroft isn’t unusual in wanting to go green. But it is taking a novel approach to ensuring every decision puts the planet first – and its founder hopes other firms will soon follow suit.
What's it like leading a social enterprise through a global pandemic? Mike Curtin of DC Central Kitchen on a 'tremendous overhaul' of the business, his fears for the future, and why his long bike rides are more important than ever.
PLUS: BNP Paribas and European Investment Fund create €10m impact bond fund, SIS Ventures' second fundraise, US foundations back affordable food business Everytable, Dutch firm Tony’s Chocolonely secures new investment, and more.
Migrateful brings together refugee, migrant and asylum-seekers and London foodies looking for new experiences. What are the next steps towards a sustainable business model?
