Knowledge for better food systems

Showing results for: Food culture

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.
 

Photo: Sarah, A Tasty Snack, Flickr, Creative Commons License 2.0 generic.
26 May 2017

This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.

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. 

18 October 2016

While insects have physiological and biological differences which make them more efficient than traditional livestock species, little information exists pertaining to the factors which influence the assessment of the environmental sustainability of insects and their subsequent production systems. 

Photo: Stephen Luke, farm, Flickr, creative commons licence 2.0
16 August 2016

One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.

2 December 2015

This paper looks at public awareness of the environmental impacts of meat and attitudes to reducing meat consumption. The study, carried out in Scotland, was based on focus group discussions and individual interviews and tried to understand the cultural and social values associated with eating meat. It found a lack of awareness of the association between meat consumption and climate change, and suggested that individual dietary change will be difficult to achieve without addressing these values and beliefs.

26 February 2015

Abstract

Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements – including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty – consistently invoke themes around autonomy, sufficiency, cooperation, mutual aid, freedom, and responsibility.

30 January 2015

In his article in The Economist, it is argued that China’s insatiable appetite for pork is not only a symbol of the country’s rise, but also a danger to the world from a sustainability perspective. The article discusses the history of pork consumption in China, its cultural and economic importance as well as how it impacts land use and large scale land acquisitions abroad.

7 January 2015

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.

26 November 2014

A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.

 
26 November 2014

In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches.

15 October 2014

About 1900 species of insects are eaten worldwide by at least 2 billion people – not because they are short of food, but out of choice. But for most Western consumers the idea of insects as food is disgusting. However, a handful of entrepreneurial start-ups are working to change this.

15 October 2014

In recent years there has been increasing attention for facilitating healthier and more sustainable food choices. Research and policy making in the field, however, have largely ignored important cultural changes that are taking place in the Netherlands (and elsewhere in Europe) due to the inflow of new ethnic groups.

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