Knowledge for better food systems

Showing results for: Consumer stage

Consumer preferences, demands, needs and ultimately consumption patterns influence global and local patterns of agricultural production and affect all other stages of the food chain. However the consumption practice of individuals is itself shaped by a huge host of influences including national and international regulations and legislation, market prices and food’s affordability, food industry advertising and marketing, technological innovations, and societal norms, mores and taboos.

Figure 1: Photo credit: Pete, Project 365 #193: 120713 Ugly Fruit?, Flickr, Creative Commons Licence 2.0
29 August 2017

This paper describes an online choice experiment to understand consumer preferences around best-before dates, appearance, and packaging of food products; the paper specifically studies the demand for discounted ‘suboptimal’ products in the supermarket, and consumers’ willingness to use them in the home. 

7 June 2017

This report describes the whole Flemish food system, what the Flemish eat, what attitudes, behaviors and trends play a role and the economic, environmental and social consequences of Flemish food consumption. It analyses the different Flemish food supply chains and indicate the importance of distribution, processing and production and concludes with a set of recommendations.
 

1 June 2017

This information brief is included in Science Journal for Kids, a resource dedicated to sharing cutting edge peer-reviewed environmental research with students (and their teachers).

16 May 2017

This website published by The International Center for Tropical Agriculture (CIAT), presents interactive visual information and statistics on how food supplies around the world have changed in the past 50 years. 

Photo credit: Quinn Dombrowski, Flickr, Creative Commons License 2.0
15 February 2017

This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.

22 November 2016

This report discusses current and historic vegetable consumption in the UK (no higher now than in the 1970s), the importance of vegetables in the diet and current drivers of vegetable consumption.

Photo credit: Martin Delisle, Flickr, Creative Commons License 2.0
22 November 2016

This systematic review confirms earlier findings that a number of well-categorised sustainable dietary patterns are also good for health outcomes. There was consistent evidence to suggest that diets higher in plant-based foods such as vegetables, fruits, legumes, seeds, nuts, and whole grains and lower in animal-based foods (especially red meat), are both healthier and associated with a lower impact on the environment.

17 November 2016

The Eating Better Alliance has launched a new campaign about eating less meat. The alliance have worked to create a new way of talking about eating less meat, through fun and positive messages and a set of adverts to inspire a new generation of men to be more daring with their food and give vegetarian options a chance. 

Photo credit: Port of San Diego, Port of San Diego's Top Green Chef Cook-off, Flickr, Creative Commons licence 2.0
24 October 2016

In this blog Jessica Paddock and Alan Warde outline a feminist vision of how we might change our eating habits in order to meet our food climate mitigation requirements. 

Credit: wellunwell, soft drinks, Flickr, Creative Commons Licence 2.0
11 October 2016

This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.

4 October 2016

The EU uses more than its fair share of global land; in 2010 the amount of land needed to satisfy our consumption of agricultural goods and services was 43% greater than the land available within its boundaries. This report stresses the responsibility that the EU has to measure, monitor and reduce its global land footprint.

Photo: Wessel, Meat, Flickr, Creative Commons License 2.0
4 October 2016

This study evaluates the attainability of sustainable targets for better integrating food security and environmental impacts. Many studies have looked at how much food production could increase given a plausible mitigation solution, for example if food waste was halved from 24% to 12% then an additional 1 billion people could be fed. These studies, however, lack a temporal component that this study attempts to include, which enables evaluation of whether these advances can keep pace with projected increases in human demand.

Photo: Jaume Escofet, Beef, FLickr, Creative Commons License 2.0
28 September 2016

The Danish Council on Ethics is calling on the Danish government to regulate the consumption of what it calls ‘climate damaging foods’ by placing taxes on those products with the highest associated emissions.

Credit: James Bowe, Apples by the road, Flickr, Creative Commons licence 2.0
28 September 2016

This editorial article focuses on an aspect of agricultural food loss and waste, not often considered: the effects that a reduction in food loss and waste at the production stage, might have on the species that have become reliant on food waste.

6 September 2016

This report from INNOCAT, a project set up to help encourage eco-innovation in the catering sector, showcases best practices from a group of cities working on procurement of food and catering services.  The report takes a close look at school catering since this represents a significant share of the procurement budget of many local governments.

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