The level of interest for the US standard Smart Logging , designed to ensure the sustainable use of the forests, has now been tested in Europe.

Shrimps and lobsters are among the most popular crustaceans. However, the shell waste produced by the seafood industry is a growing problem , with significant environmental and health hazards.

Increasingly, many of the plastic products we use every day are no longer based on petroleum raw material . Instead, they are made from biomass such as starch, sugar, corn and other sources that also happen to be food products.

Sea bass or sea bream, by far the most consumed fish species around the Mediterranean area, increasingly originate from aquaculture.

Brian Wynne, professor of science studies at  Lancaster University , tells youris.com about his long time interest in  public risk perceptions  and how this relates to public attitudes to  genetically modified organisms  (GMOs).

Pork factories now rely on a new kit to examine suspect meat . The technique was developed in an EU funded project called Biotracer . It relies on maths algorithms to pinpoint the most likely origin of harmful bacteria on meat , such as salmonella.

Seaweeds are a traditional accompaniment to many Asian dishes. They have also become increasingly popular across the world as an exotic delicacy.

Professor Patrick Kolsteren is a researcher at the Unit of Nutrition and Child Health at the Institute of Tropical Medicine Antwerp is the general coordinator of the EU funded SUNRAY research project. ...

Only about 50% of every fish sold as fillet is actually eaten.  Often, fish heads, viscera, skin and bones are discarded.

British porridge, Dutch pea soup snert, Italian risotto or Spanish paella are only a small sample of the diversity of diets across Europe .

A delicious tomato and bell pepper soup, a green bean and potato salad and a refreshing strawberry, kiwi and banana smoothy.

Kieran Jordan is a keen amateur historian living in Cork, a county in the south of Ireland.  But his meat and drink is food safety.  Having moved into the area of food science in the 1980s, he has worked through a menu of baddies, studying listeria, E.