IKEA has a long history of promoting sustainability, from offering ‘disassembly’ guides to extend the lifecycle of products to launching a Buy Back scheme that lets people trade in unused items. With the release of IKEA'sScrapsBook, it’s bringing that waste-free ethos to cooking.

Britons are feeling increasingly passionate about reducing their food waste footprint and buying from more ethical brands. Community-focussed app Too Good To Go is helping diners eat in a more sustainable way, connecting them with popular restaurants and cafes that want to shift their leftovers.

Wasting food isn’t just bad for the environment, it’s also a stark reminder of the inequity around global food distribution. But efforts are being made to both curb and innovate against food waste. In China, the government is taking legal action against online displays of binge-eating.

Environmental concerns are increasingly influencing people’s purchasing habits across sectors, as evidenced by the growing demand for plant-based ‘meat’ and electric vehicles. But how might these eco-conscious consumers reshape the beer industry? And what can brewers do to be more sustainable?