A new study is sounding the alarm on the impact climate change could have on one of the world’s most vulnerable regions.
Michael McGlue, Pioneer Natural Resources Professor of Stratigraphy in the University of Kentucky Department of Earth and Environmental Sciences, and his team conducted the study at Lake Tanganyika—a major African fishery. The results, which published today in Science Advances, show how certain changes in climate may place the fishery at risk, potentially diminishing food resources for millions of people in this area of eastern Africa.
“Lake Tanganyika’s fish are a critically important resource for impoverished people from four nations (Tanzania, Democratic Republic of the Congo, Burundi and Zambia) and resilience
“I have taken pains to verify this assertion, and have found it true that frogs, toads, and newts are absent from most oceanic islands”—thus states Charles Darwin in his well-known work “On the Origin of Species.” For a long time, this observation by the famous naturalist also held true for the Galápagos Islands, which are inextricably linked to his name. “This only changed with the arrival of Fowler’s snouted treefrog Scinax quinquefasciatus on the archipelago in 1997 or 1998,” explains Dr. habil. Raffael Ernst of the Senckenberg Natural History Collections in Dresden, and he continues, “In our study, we examined the interactions of this newcomer with the local, primarily endemic fauna on Galápagos.”
Ernst and his colleagues were curious to find out what role this 33-to-38-millimeter-long frog plays within the island fauna’s food
It is becoming more difficult to be a successful food company. Despite industry-wide revenue growth, major players are seeing their sales shrink, their production costs rise and competition from small brands intensify.
The global pandemic has exacerbated the impacts of changing consumption trends and made it more urgent to tackle some of these issues.
Once, it was beneficial to be big, to have an integrated supply chain and costly capital equipment as a defensive barrier against smaller competitors, those small competitors are now using digital tools, novel routes to market, and other innovations to undermine those defensive barriers, respond to consumer demands and take market share from established incumbents.
There are six key megatrends that will shape the industry for the next 30 years, new research by Lux Research claims. Companies must recognise and adapt to these trends to
In the United States, where food is relatively easy to come by for most of the population, roughly $165 billion worth of it is wasted every year. That’s enough to fill 730 college football stadiums. And of the food that is wasted, the majority of it is at the household level.
“In a consumer-based culture, food can become easily devalued, especially when it’s relatively cheap, as it is in the U.S., for the most part. And that ends up being a driver for food waste,” said Chris Wharton, assistant dean of innovation and strategic initiatives at Arizona State University’s College of Health Solutions.
“But if you can show people how much they’re wasting and what that means in terms of dollars and cents or lost opportunities for their kids to eat nutritious fruits and vegetables, then you have put value back in the food, and that could potentially drive down
Japanese company Softbank debuted Servi, a new food service robot.
Softbank is the company behind humanoid robot Pepper and the owner of Boston Dynamics.
Servi has already worked at Denny’s and other restaurants amid Japan’s labor shortage.
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Japanese tech giant Softbank is testing out a new food service robot in Japan, Reuters reported. Servi, the appropriately-named robot, has several tiers that can be used to deliver food to customers as an answer both to social distancing because of COVID-19 and Japan’s labor shortage.
Servi will act as a waiter, with the ability to carry food and drinks from the kitchen to tables. It will use 3D cameras and LIDAR technology to navigate around tables and customers, the same technology used by autonomous vehicles. It officially launches in Japan in January but has already been tested by some restaurants
Noise can make or break a dining experience, according to a laboratory study replicating common noise levels in restaurants.
The acoustic experts say the study proves that high noise levels can play a major part in a dining experience — along with the quality of the food and restaurant service.
“Our study not only shows that relaxing music at low noise levels increases food enjoyment but indicates that even ‘normal’ background noise levels in restaurants can be unpleasant to diners,” says lead author, Flinders University PhD candidate Mahmoud Alamir.
“We do not always recognise the cumulative effect of noise to our stress or annoyance levels, but we see how every one of us has sensitivity to noise in different ways.”
The study considered factors such as age, gender and noise sensitivity to background noise.
Accordingly, noise-sensitive people, as well as older people and females, reported lower enjoyment of food when
FDA’s Office of Pharmaceutical Quality adds new licenses of Simcyp™ Simulator
Certara, a global leader in biosimulation, today announced that the U.S. Food and Drug Administration (FDA) has again renewed and expanded its licenses of Certara’s biosimulation software, with more than 400 user licenses of Simcyp™ and Phoenix™ platforms. Eleven divisions and offices of the FDA use Certara’s software for internal research and to independently analyze, verify, and review regulatory submissions.
Certara’s Simcyp Simulator, an industry-leading platform for physiologically-based pharmacokinetic (PBPK) modeling and simulation, is used to determine first-in-human dose, design more efficient and effective clinical studies, and predict drug-drug interactions using virtual populations. The FDA’s Office of Clinical Pharmacology has renewed its licenses for the Simcyp Simulator, including Simcyp Pediatric and the Simcyp Cardiac Safety Simulator. Furthermore, the FDA’s Office of Pharmaceutical Quality recently ordered Simcyp user licenses, expanding the FDA’s use of the platform. The agency uses
The U.S. is the global leader in food waste, with Americans discarding nearly 40 million tons of food every year. That equates to more than $161 billion, approximately 219 pounds of waste per person, and 30-40% of the U.S. food supply.
With COVID-19 amplifying the need to make access to affordable, nutrient-dense, disease-fighting and readily available food products on a global scale a reality, San Francisco-based Treasure8, a technology company utilizing regenerative methods to provide food at scale, announced its partnership with PA Consulting, based in London, UK, to help reduce food insecurity and create a better global food system.
“Part of what we call our ‘Resource Revolution’ is building an advanced network of global partnerships that help transform the food system systematically and fulfill our purpose to deploy nutrition for humanity,” says Timothy Childs, founder and co-CEO of Treasure8. “Not only do these partnerships allow us to scale our
Scientists at the NOAA Northeast Fisheries Science Center have developed an unusually rich picture of who is eating whom off the Northeastern United States. The findings, published recently in Fish and Fisheries, provide a close look at fish feeding habits for 17 fish species, predators, and their prey.
The predators are divided into 48 predator-size categories, and 14 prey species. Fish predators included Atlantic cod, Atlantic herring, haddock, goosefish, pollock, spiny dogfish, winter flounder, and yellowtail founder among others. Prey species included forage fish, squid, zooplankton, shrimp-like crustaceans, shellfish, brittle stars, sand dollars, and sea urchins.
“We have the largest, continuous dataset of fish feeding habits in
SAN FRANCISCO, Sept. 29, 2020 /PRNewswire/ — Scrum Ventures today announced the launch of Food Tech Studio – Bites!, a global community of stage-agnostic startups who share a common vision of solving key challenges plaguing our food supply chain today, including (but not limited to) safety, waste reduction, and health. Scrum Ventures’ Food Tech Studio – Bites! is the latest series of studio programs aimed to reinvent the antiquated accelerator process and will facilitate lasting relationships between a range of global food tech entrepreneurs, Japanese corporations, and industry thought leaders that are deeply immersed in the changing food landscape.
The launch of Food Tech Studio – Bites! comes at a time where COVID-19 and the ongoing climate crisis has threatened the global food supply chain and left millions of people around the world without food security and nutrition. In fact, research from The United Nations World Food Programme