Sustainability In 

World

Royal Avebe, a Dutch cooperative of starch potato growers whose potatoes are processed into high-quality food ingredients, invests this year EUR 66 million in its innovation and sustainability program. Most of these investments are linked to the Solanic potato protein capacity.

The Potato Days of HZPC are dedicated to the future of the potato. A future in which the potato provides an important contribution to the food security in the world and helps to combat climate change.

Yellow and red kiwis are grown in the province of Cosenza in Calabria (Italy) by Aceto Agricoltura. Recently, the company has started the production of kiwi chips In order to reduce waste.

A new study led by researchers at the University of Florida predicts that the supply chains for two of American’s most popular plant-based foods — French fries and pasta sauce — are surprisingly resilient to climate change.

Patatas Meléndez continúa con su proceso de aumentar su volumen de producción e incrementar su presencia internacional por lo que está cerrando su presencia en Portugal y Francia.

The United States Department of Agriculture and the U.S. Environmental Protection Agency (EPA) announced the winners of the Next Gen Fertilizer Innovations Challenge, the second of a two-part to Advance Agricultural Sustainability in the United States.

The potato sector has the ability to significantly contribute to a sustainable food supply worldwide. HZPC will therefore broadcast an inspiring programme on 3 November during Potato Days 2021 Live.

Waitrose and Partners is set to be the first major retailer to sign up to The UK Robust Potato Pledge, which will see the group move away from the use of copper-based fungicides on organic fresh potatoes in order to combat late blight Phytophthora.

The Wisconsin Potato and Vegetable Growers Association (WPVGA) have launched FarmersForCleanWater.com, a new website to showcase farmer-led water quality initiatives

A lot of water, energy and nutrition is lost during the processing of vegetables and potatoes. Scientists from Ghent University, together with partners Flanders' FOOD, Howest, VITO and Vlakwa, are therefore reviewing the processing process from A to Z in the VEG-i-TEC research center.