Category: Food supply chain

Tesco works with major dairy cooperatives, namely Arla and Müller UK & Ireland, to source and produce its milk products, including the filtered varieties. The question of who makes Tesco filtered milk is answered through this collaborative partnership, which extends to wider sustainability efforts within the dairy industry.

An estimated 25% of greenhouse gas emissions originate from the transport sector, with a substantial portion attributed to food logistics. Understanding what is considered food distribution is essential, as it encompasses the entire complex and energy-intensive journey that food takes from producer to consumer.

Surprisingly, a significant portion of the salmon consumed in the USA is farm-raised and imported, rather than wild-caught from American waters. This reveals a complex supply chain when asking where does most salmon in the USA come from, highlighting the roles of both domestic fisheries and international aquaculture.

According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced globally is wasted, with inadequate distribution being a major contributor. Understanding what are food type distribution factors is essential for minimizing this waste and building efficient, resilient supply chains that deliver products safely and on time.

The United States Department of Agriculture reported a 2.6% drop in egg production in late 2024, leaving many consumers wondering: why is there a low egg supply? The primary factors contributing to this shortage are widespread avian influenza outbreaks, increased demand during peak seasons, and ongoing economic pressures on the poultry industry.

According to the International Chamber of Commerce, standardized Incoterms have been crucial for international trade since 1936. This standardization includes the term FOB, but **what does FOB stand for in food** and how does it relate to your nutrition diet? While not a nutritional label, this shipping term critically impacts the journey of food from producer to plate, affecting freshness, cost, and overall dietary quality.