The Baking Out project at HMP Northumberland in England is transforming an unused prison kitchen into a commercial bakery, expanding its training capacity.
A new season for trawling and purse seine fishing begins on September 1 in Turkey. According to TZOB data, fishery production is expected to reach 1 million 37 thousand tons by 2025, with a 15.3% increase in catch production. However, the future of the sector depends not only on increased fishing but also on scientific monitoring of stocks, compliance with size and area bans, cold chain management, and responsible species-based purchasing decisions by restaurants.
Stefan Hipp receiving the 2026 BeeWild Award for his work in organic farming and biodiversity brings to the forefront an increasingly important discussion in the food sector: Is good product only created in the kitchen? Soil health, pollinators, crop rotation, and the economic sustainability of producers are now not just environmental issues for restaurants and hotels, but also matters of supply continuity and product quality.
While Jinro's packaging transforms consumer interaction, Kirin calculates that carbon pricing could add 4.38 billion yen to packaging costs by 2050. In bio-based alternatives, factors such as cost, food safety, barrier performance, and waste infrastructure will be decisive.
In the Batutegi region of Sumatra, Indonesia, a social forestry program grants coffee producers the right to use state-owned forest land under certain conditions while promoting the conservation of forest cover and a transition to more diverse agroforestry systems. The cultivation of products such as candlenut, nutmeg, avocado, and areca alongside coffee aims to spread the income risk for farmers. The importance of the model is significant from the perspective of the coffee sector's supply chain: instead of merely telling farmers to produce "more sustainably," land security, education, organization, and market access are addressed together. However, the Batutegi experience also shows that social forestry is not an automatic solution; market dependency, weak cooperative structures, and ongoing pressure on forests remain fundamental issues.
Oklahoma-based nonprofit She Brews Coffee Roasters has moved to a larger new café in Claremore. The organization states that the new space expands both customer capacity and the barista, roasting, sales, service, administrative, and bakery training it offers for women re-entering society after incarceration. She Brews’ model does not see coffee operations as separate from social benefit. Program participants gain transferable skills such as coffee preparation, roasting, and customer service while working in real store traffic. The fact that the organization’s current lead roaster started as a barista and then moved up to the role of wholesale assistant before becoming the roasting leader is one of the most concrete career examples of this model.
UK-based nonprofit Equal Measures will hold a charity auction in London on September 1 to fund its programs aimed at professionals facing barriers to career development in the hospitality and beverage sectors. The event will feature approximately 50 items and experiences, with an online auction running from August 23 to September 1 on Whisky.Auction. Whisky.Auction states that all proceeds from the online sales, including buyer's commission, will be donated to Equal Measures. The organization uses the funds to provide training, mentoring, and professional support to marginalized hospitality workers or those facing systemic barriers in career advancement.
UCC has launched a regenerative coffee project in Vietnam, testing shade trees, cover crops, and biochar-based compost applications in collaboration with ACOM, ECOM's local subsidiary. The small-scale pilot demonstrates why climate resilience, fertilizer dependency, and long-term supply security are evaluated in the same equation at the world's largest robusta producer.
Sustainability in hotel kitchens is no longer just about local products or a few vegan options.
The cost of food waste in hotels is not just made up of the purchase price.
Simon Rogan’s Our Farm model, developed in Cartmel, integrates restaurant kitchens with agricultural production as parts of the same operation.
A provision planned to regulate customers' right to take uneaten food home from restaurants in Italy was removed from the Competition Bill in July 2026.
Sunar NP has developed a new raw material that can be used in the production of biodegradable straws by combining coffee and food waste with biopolymer technology. The initiative aims to bring together waste management and sustainable packaging solutions in the same chain.