Analysis

Challenge your assumptions: how LCA reveals the true impact of packaging

By Barbara Nebel, thinkstep-anz. Demand for more sustainable packaging is rising across the food sector. Consumers want to buy ‘greener’ choices. Retailers are tightening expectations. Regulators are increasing scrutiny. For food brands, the focus is on avoiding costly packaging changes, protecting market access and making claims that can stand up to scrutiny. Decisions on packaging changes are not taken lightly. But what is perceived as environmentally friendly is not always the option that reduces impact. Paper can feel like the safer choice. Compostable packaging can sound like the lower-impact option. Plastic is often assumed to perform poorly from an environmental perspective. In reality, packaging impacts are rarely that simple. Packaging impact is easy to misread Packaging choices affect more than waste. They can influence transport emissions and food waste too. Looking at recyclability or compostability alone can miss the biggest impacts. For example: Heavier packaging can increase transport emissions across Australia’s long supply chains. Compostable packaging may not deliver benefits if there is no collection or processing infrastructure to support it. Packaging that reduces shelf life can increase food waste, which can outweigh the impact of the packaging itself. For food brands, this matters. Packaging is not just a wrapper. It is part of the whole product system. How Life Cycle Assessment helps With retailers, regulators and consumers scrutinising environmental claims, assumptions aren’t just risky – they threaten market access. This is why evidence, rather than intuition, is essential. This is where Life Cycle Assessment (LCA) comes in. It is a tool that measures environmental impact across a product’s full life cycle – from raw materials and manufacturing to use and disposal. It considers inputs like energy, materials and transport, and outputs like emissions, waste and pollution. LCA answers the crucial question: Which packaging choice reduces environmental impact when the […]

Burnt Ends kitchen takeovers 2026

A Global Gathering of Ingredient-Led Restaurants from Chile, Australia, India and Brazil Burnt Ends in Singapore, the Michelin-starred modern Australian barbecue restaurant by Chef-Owner Dave Pynt, is set to host a series of Kitchen Takeovers in 2026 to celebrate its 13th anniversary. In line with Burnt Ends’ ingredient-led philosophy, where menus evolve daily according to seasonality, the series will bring together internationally acclaimed chefs from Chile, Australia, India, and Brazil who share the same produce-first approach. Powered by HSBC (Hong Kong and Shanghai Banking Corporation), four chefs will join Dave and the Burnt Ends team across the year, each taking over the kitchen for one exclusive evening, cooking their dishes over Dave’s custom-built four-tonne ovens and wood-fired grills. The first Kitchen Takeover will take place on the 4th May with Chef Rodolfo Guzmán from Boragó in Santiago, Chile – currently ranked No. 23 on the World’s 50 Best Restaurants and awarded Flor de Caña Sustainable Restaurant Award in 2021. Rodolfo sources ingredients from over 200 foragers across Chile’s 4,000-kilometre stretch, assembling one of the largest native ingredient collections of any restaurant. Over 700 varieties of seaweed, rock plants and fungi appear on his menu. Boragó also maintains its own farm, supplying vegetables, milks and ducks, bringing the taste of Chile to the fore. The second Kitchen Takeover follows on 8th June with Chef Hugh Allen from Vue De Monde and Chef Co-Owner of Yiaga in Melbourne, Australia. The youngest chef in three decades to be awarded Three Hats in The Age Good Food Guide, and received Three Hats in The Age Good Food Guide for both Vue De Monde and Yiaga. From deeply flavoured beef sourced from retired breeding cows at Blackmore Wagyu to Queensland coral trout and wakame seaweed foraged along Victoria’s coast, Hugh presents flavours drawn directly from farmers, fishers, growers and makers across Australia. Next will be Chef Varun Totlani from Masque in Mumbai, India, on 27th July. The restaurant […]

A taste of what’s next: Perspectives on the future of restaurants

In the years ahead, diners may start to experience their favorite restaurants in entirely new ways. Restaurant recommendations may start to come from consumers’ preferred gen AI platforms, human servers might get a helping hand from robotic food runners, and AI-powered recipe testing could catapult culinary innovation to greater heights. In these five videos, McKinsey experts examine how shifting consumer tastes, emerging technologies, and experimental formats could redefine the restaurant of the future. It’s the future. What’s on the menu? John Moran: We’re going to see more culinary innovation in the next ten years than we have in the past ten, 20, or even 50 years. Alex Rodriguez: We’re already moving to a space where it’s not about chicken, per se; it’s protein. Right now, it’s protein everything. As people continue to lean into science and health metrics, and into what they’re looking to get out of their diet, I could see it becoming less about a specific type of protein. It will be about protein in general, including a focus on the source and how clean and effective it is. Consumers may increasingly start speaking in those terms. Katharine Mattox: What will change is how people taking medications eat. So much of dining at restaurants is about this indulgent, away-from-home moment and shared experiences. Simply saying that goes away because the quaility of food consumed decreases is too simplistic an assertion. Still, some chains out there are playing around with a GLP-1-focused menu, which may include more protein and smaller portion sizes. John Moran: If you think about the trade-off we’ve always seen, where people want healthy food that tastes good, we’ve tended to prioritize the good-tasting part over the healthy part. There’s an enormous opportunity for authentic ethnic cuisines. A lot of people are experimenting with what they call “better […]

Asia’s protein buyers still trail global best practice

Asia’s largest food retailers, manufacturers, restaurant chains, and hospitality groups remain behind international better practice on sustainable and responsible protein sourcing, but progress is accelerating across the region. The APB100 is a benchmark based on investor-backed priorities – assessing how 100 of Asia’s largest listed protein-buying companies — headquartered or operating across Hong Kong, India, Indonesia, Japan, Mainland China, Malaysia, Philippines, Singapore, South Korea, Taiwan, Thailand and Vietnam — manage environmental, social, and governance risks embedded in meat, dairy, poultry, and seafood supply chains. Collectively, the companies assessed represent more than USD500 billion in market capitalisation and sit at the choke point of Asia’s protein system, where procurement decisions shape production standards, risk management and food-system outcomes. The companies assessed include some of Asia’s most recognisable food and retail groups. These include China Mengniu Dairy, Yili Group, Yonghui and Yum China (Mainland China); AEON, Seven & I Holdings, Meiji, Nissin and NH Foods (Japan); CJ CheilJedang, Lotte and E-Mart (South Korea); Charoen Pokphand Foods and Thai Union (Thailand); Jollibee, Century Pacific Food and San Miguel Food & Beverage (Philippines); Vinamilk (Vietnam); and Hindustan Lever, Nestle India, Jubilant, Devyani, DMart, Westlife Foodworld (McDonald’s India) (India), among others. Scores are improving, but the baseline remains low Now in its second edition, the benchmark shows clear momentum since 2023 — but also highlights that most companies remain at an early stage of credible implementation. The average overall score increased from 9% in 2023 to 16% in 2025, with around 80% of companies improving year-on-year. More than half of comparable companies moved up at least one performance tier. However, no company reached the top two performance tiers, underscoring a persistent gap between sustainability commitments and on-the-ground execution. A growing group of leaders is emerging The number of companies in the leading Tier 3 group more than […]

The World’s 100 Best Coffee Shops: Asia Pacific’s Notable Winners

The second edition of THE WORLD’S 100 BEST COFFEE SHOPS 2026 with DaVinci Gourmet announced its global rankings at CoffeeFest Madrid 2026, revealing a reshaped coffee landscape for the Asia Pacific region. This definitive list of the world’s best specialty coffee shops saw Australia deepening its leadership with seven coffee shops in the global ranking, Taiwan with four, returning favourites such as Singapore’s Apartment Coffee maintaining its 2025 ranking, and Malaysia’s Story of Ono climb one level up. Australian newcomer Only Coffee Project Crows Nest clinched 4th position followed by Toby’s Estate Coffee Roasters in 5th. Returning to the list were Proud Mary Coffee and Coffee Anthology, joined by newcomers Beta Coffee and Single O. The blend of returning icons and new entrants underlines Australia’s ongoing influence on global café standards. In Asia, Apartment Coffee in Singapore and Story of Ono in Malaysia took 6th and 8th place respectively, with The Republic of South Korea, Japan, China, and The Philippines securing placements in this year’s Top 100 rankings. See the full list at The World’s 100 Best Coffee Shops The list confirms the emergence of new global capitals of quality coffee, as well as the consolidation of an increasingly diverse and innovative international coffee community that includes The United States, which leads the ranking with nine selected coffee shops, South America, Europe, Asia Pacific, Africa and Middle East. “Congratulations to all 100 ranked coffee shops. The World’s 100 Best Coffee Shops 2026 with DaVinci Gourmet is the global benchmark celebrating the cafés shaping the future of coffee, and as a leading beverage solutions brand, DaVinci Gourmet is proud to stand alongside it as the global title partner,” said Eloise Dubuisson, General Manager, Food Service Brands, Kerry Asia Pacific, Middle East & Africa. A GLOBAL EVALUATION PROCESS The ranking is produced through a mixed system combining the evaluation of more […]

Australian avocado industry deepens Malaysia collaboration as exports reach record growth

Avocados Australia Limited, the peak body representing Australian avocado growers, has signed a Memorandum of Understanding (MOU) with Monash University Malaysia and a Memorandum of Agreement (MOA) with UOW Malaysia, reinforcing collaboration in nutrition education, culinary innovation and industry engagement. These partnerships are part of Avocados Australia’s long-term Southeast Asia strategy to strengthen knowledge exchange and trade relationships – a move that fortifies the Australian avocado industry’s engagement with Malaysia. According to the latest 2025 Australian Avocado Exports and Imports Report, Australian avocado exports reached 18,487 tonnes in 2025, an 8.6 per cent increase year-on-year, with export value rising to AUD99.10 million. Over the past decade, Australian avocado exports have grown at an average rate of 26 per cent per year, reflecting sustained international demand. Hong Kong, Singapore and Malaysia accounted for 84 per cent of Australia’s total export volumes in 2025, with Malaysia recording particularly strong growth, rising 54 per cent year-on-year. Australia currently holds approximately 70 to 72 per cent market share in Malaysia and Singapore, maintaining market leadership in both countries since 2021. Chairman of Avocados Australia, Matthew Kleyn, said the partnerships with Monash University Malaysia and UOW Malaysia reflect a long-term commitment to Malaysia that extends beyond trade volumes. “Malaysia is an important partner for the Australian avocado industry. With exports growing strongly and Malaysia emerging as one of our top three markets globally, it is important that we invest not only in trade, but also in knowledge exchange, nutrition education and culinary capability that supports long-term market development,” said Kleyn. The MOU with Monash University Malaysia establishes a framework for collaboration centred on health and nutrition education, student engagement initiatives and industry briefings on the nutritional profile of Australian avocados. The partnership will support knowledge exchange on evidence-based health messaging, promote awareness of nutrient-dense foods […]

‘It isn’t the cow. It’s the how

“We’re standing on the solution in Michigan to protect our state for decades ahead when it comes to economics, when it comes to food security and when it comes to our environment and biodiversity.” Agriculture. It’s a belief the C.S. Mott Professor of Sustainable Agriculture in Michigan State University’s Department of Animal Science has held since he first built his research program 16 years ago. Examining how beef cattle grazing systems can positively impact the land and farm profitability, he’s turned this belief into a principle for what has grown to be the MSU Center for Regenerative Agriculture. Along with Dr. Rowntree (left)and his research on regenerative grazing systems, the center, which is supported by MSU AgBioResearch, has expanded to include MSU experts who can address regenerative agriculture from a variety of backgrounds. This group includes Dr. Rowntree serving as the grasslands and animal science advisor, Dr. Bruno Basso serving as the row crop and modeling advisor, Dr. Emily Silver serving as the natural resources and social sciences advisor, and Ian Olson serving as the supply chain advisor. This multifaceted approach is what makes it stand out compared to other forms of sustainable agriculture, Dr. Rowntree said. “Regenerative ag, to me, is outcome-driven,” he said. “It’s about quantifying outcomes. Today, there are so many check-the-box labels and programs for food. And in some cases, we really don’t know if the intended outcome of increasing sustainability was achieved.” In regenerative agriculture, it doesn’t matter how farmers get to their desired outcomes. What matters is that they do. The MSU Center for Regenerative Agriculture was created to help farmers understand what practices work best for their farms and which ones need to be put in place to achieve goals around building agricultural resilience, increasing production and profitability, and restoring the land and the […]

Asian protein buyers trail global best practice

Lotus Land Agency updates from The World’s 50 Best Restaurants 2025

The annual global ceremony to celebrate The World’s 50 Best Restaurants was held in Turin, Italy, yesterday evening, the 19th June. Lotus clients: Ikoyi – Jeremy Chan; KOL – Santiago Lastra; Saint Peter – Josh Niland; Koan – Kristian Baumann; and Burnt Ends – Dave Pynt, all received their latest positions within the top 50 and the extended list. No. 15 and the Highest Climber Award – Ikoyi, London. Eight years later, Ikoyi, led by co-founders Chef Jeremy Chan and Managing Director Iré Hassan-Odukale, continues to evolve through curated seasonal menus. Their dishes feature the finest hyper-seasonal British produce combined with globally sourced ingredients, creating a balance of elegance and bold flavors. New dishes such as green pea hummus with Kaluga caviar, green beans seasoned with elderflower and finished with pork consommé, exemplify Ikoyi’s global modernism, representing a placeless, free, unfixed, and personal style while reflecting the energy of its international city home No. 49 – KOL, London. Chef Santiago Lastra and his one-Michelin-Star, KOL, are already celebrating five years of bringing a taste of Mexico to the fine dining world in London. This August, Santiago and KOL return to Mexico for a one-night collaboration with two-Michelin-starred Quintonil and Chef Jorge Vallejo. Together, Santiago and Jorge will explore their heritage and conceptualise a new wave of Mexican cuisine. Santiago is honoured and grateful to represent Mexico on the global gastronomic stage, believing ‘the simplest ingredients can be made extraordinary if you believe in them’. No. 66 – Saint Peter, Sydney. Saint Peter, Josh and Julie Niland’s Sydney restaurant, rose an enormous 32 places to No. 66 on The World’s 50 Best Restaurants Awards list. This year, the restaurant relocated from its original site as Josh and Julie opened their first hotel—The Grand National—just around the corner from the original Saint […]

Legado by Chef Nieves Barragán Mohacho opens August 2025

Legado, Nieves Barragán Mohacho’s second venue in partnership with JKS Restaurants, will open on Thursday, August 28th, 2025. Legado, meaning ‘Legacy’, is a profoundly personal expression of Spain and its rich regional food culture from the heart of visionary Spanish chef Nieves Barragán Mohacho. Suitably located in London’s Shoreditch, Legado is Nieves’s creative home, allowing her to share her beloved Spain through her intuitive artistic lens. With over two decades at the helm of Spanish cuisine in London, Nieves is renowned for her energetic joy in presenting some of her home country’s most iconic dishes, served at the one-Michelin-starred Sabor in Mayfair. Legado, however, is set to move beyond the familiar, allowing the wider ingredients, lesser-known dishes, regional culinary traditions and the Spanish artisans Nieves adores to take centre stage. With seating for over 60 in the dining room and space for 16 at the counter, Legado will also introduce the Taberna, a dedicated bar and outdoor terrace open all day serving tapas and pintxos. Nieves explains, “Spain’s food heritage is incredible and has rightly deserved recognition in London and globally. Its colours, tastes, and smells are rooted deeply within me. However, many dishes I love, I have never seen outside the country and want to bring them and even more to London.” The Food Ingredients – including their producers, history, and legacy – are at the fore of Nieves’s vision and the very soul of Legado. This begins with whole animal butchery, which will take place in-house, honouring farmers, animals, and the regions that rear them. Lamb, for example, is from Zamora, Lechazo de Castilla y León (IGP protected Indicación Geográfica Protegida), and will weave its way throughout the menu, celebrating dishes from the Basque Country to Mallorca. Likewise, suckling pig, a symbol of prosperity and abundance with roots […]

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