Showing results for: Food and agriculture policy
Compassion in World farming has released the fifth and last part in a series of blogs by Peter Stevenson, Compassion in World Farming’s Chief Policy Advisor. An extract from his post is included below:
This paper asks the question “Can agriculture be sustainable?” It argues that, if we want to take a different path, we will have to make the choice to do so. It emphasises that we need to be clear that we have choices - options that need to be debated rather than subsumed in a dialogue of crisis and food shortages. The paper outlines some of these options in order to pursue a more sustainable pathway.
A paper published in the journal Cell argues that the current rate of increase in crop yields is insufficient to meet business-as-usual anticipated growth in demand for food (it cites one projection that the world will need 85% more primary foodstuffs by 2050, relative to 2013).
This paper entitled The environmental impact of climate change adaptation on land use and water quality published in Nature Climate Change says that adaptation to climate change could have profound environmental repercussions, potentially generating further pressures and threats for both local and global ecosystems.
This paper, entitled Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment argues that although worldwide, consumption of healthy foods such as fruit and vegetables has improved during the past two decades, it has been outpaced in most regions by the increased intake of unhealthy foods such as processed meat and sweetened drinks.
The 2015 USDA’s Dietary Guidelines Advisory Committee, has published a report that sets out its revised dietary recommendations to encourage Americans to eat more healthily, and this time the recommendations also take account of environmental sustainability considerations. The report, Scientific Report of the 2015 Dietary Guidelines Advisory Committee (Advisory Report) will be reviewed by the Secretaries of the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) and the Federal government will determine how it will use the information in the Advisory Report as the government develops the new Dietary Guidelines for Americans, 2015 to be released later this year.
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.
Video recordings of the talks from the City Food Symposium of December 2014, hosted by City University London, are now available online. You will find downloadable files of the speakers’ presentations on the City University London website.
The UK’s Department of Energy and Climate Change has published a report based on their newly developed Global Calculator tool.
The online magazine The Local in Denmark reports that The Ministry of Food, Agriculture and Fisheries in Denmark has launched a new strategy to double organic farming and serve more organic food in national public institutions. The government has set a goal of doubling the amount of organic farming by 2020 compared to 2007. The nation’s public institutions serve some 800,000 meals every single day.
This article from Nasdaq describes what they call a “shocking” reduction in meat consumption and how this may impact the meat industry and other sectors. The potential catalyst they argue is the release of preliminary recommendations from the committee of medical and nutrition experts involved in developing USDA dietary guidelines.
In this blog-post for the The Institute of Food Safety, Integrity & Protection (TiFSiP) Tim Lang, Professor of Food Policy at the City University London and FCRN advisory board member, discusses sustainable diets. He argues that the pursuit of food integrity and authenticity is also the pursuit of sustainability.
This report by the Environment, Food and Rural Affairs Committee focuses on food security. The report makes recommendations for managing consumer demand, such as by encouraging the purchase of sustainably sourced products or the most nutritious food in order to help deliver environmental and health goals. It does not argue that there should be any further degree of compulsion on individuals.