A 400-litre bag of algae has been installed in a brewery, reducing carbon emissions and producing food, pharmaceuticals and plastic.

A new water machine can carbonate, filter and add flavour to water, to reduce the use of plastic.

A graphic designer’s new book redesigns the sausage in line with a low-meat future.

The app links the consumer to the farmer, making it easier to ensure the coffee is sustainably grown and responsibly sourced.

The genetically modified tomato ripens faster and requires less space than traditional vine tomatoes.

A US-based chain has introduced a no-single-use-cups approach in two of its locations as part of its move towards zero waste by 2020.

Air New Zealand is trialling coffee cups that can be eaten like a normal biscuit once the passenger has finished their coffee.

Unlike most sugary treats that spike your blood sugar and leave you feeling tired and bloated, Moody’s has created simple recipes that are crafted to not only taste great, but also to deliver mood-boosting properties.

After over 20 years of development, the Cosmic Crisp apple aims to stay firm, crisp and juicy for an extended period of time.

Scoring takes into account not only food security, nutrition and environment, but also economic and social factors.

The Locavore aims to be a meetings spot and a neighbourhood grocery, offering expansive yet casual in-store dining options with a focus on local providers.

Food retailer Ahold Delhaize is pioneering a new type of checkout-free store – one which can be moved to wherever it is needed.