New guide aims to help catering professionals curb their negative environmental impact
Does a British apple have a smaller carbon footprint than an imported one if it has to be refrigerated for up to a year after harvest? And how do you design a kitchen so your chefs are naturally working...
Plus all the top green business news from around the world
Influential agency urged by almost 70 leaders across business, finance, civil society, policy and research to give 1.5C scenario a more prominent focus in upcoming special report.
How does 'absolute zero' differ from 'net zero', and does it matter?
The pandemic has exposed the fragility of UK food supply chains, and decisions made now could either increase or reduce future risk, argues WWF UK CEO Tanya Steele