Knowledge for better food systems

Showing results for: Vegetables

Photo: Areeb Anwer, Flickr, Creative Commons License Attribution 2.0 Generic
12 September 2017

These two papers in the journal The Lancet report on the initial findings of the Prospective Urban Rural Epidemiology (PURE) study. This large population-based study found that a diet that includes a moderate intake of fat and fruits and vegetables, and in which less than 60% of energy comes from carbohydrates, is associated with lower risk of death. The authors call for a reconsideration of global dietary recommendations in light of their results.

4 April 2017

In this article researchers argue that even just 2.5 portions of fruit and vegetables daily can lower the chance of heart disease, stroke, cancer and premature death. If the amount is further increased to 10 a day this could prevent up to 7.8 million premature deaths worldwide every year.

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

This paper provides an overview of dietary guidance for pulses, discussing their nutritional composition and health benefits as well as the evolution of the way in which the USDA’s dietary guidelines categorise pulses. The paper was published in a special issue on The Potential of Pulses to Meet Today’s Health Challenges: Staple Foods in the journal Annals of the New York Academy of Sciences.

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.

20 April 2016

This report produced by Food Research Collaboration (FRC) outlines the horticulture sector’s potential to create a shift towards healthier diets in the UK by contributing to overall fruit and vegetable consumption.

19 April 2015

This brief argues that rooftop gardens in cities could supply cities with more than three quarters of their vegetable requirements. The brief from the European Commission is based on evidence from a case study from Bologna, Italy.

19 April 2015

A new report from at Cranfield University suggests that increasing the production and consumption of frozen food in the UK can play a significant role in delivering the government’s 2020 and 2050 food security targets. The report, Frozen Food and Food Security in the UK, was produced by sustainability experts at Cranfield University on behalf of the British Frozen Food Federation (BFFF).

31 March 2015

Food Navigator highlights new data Food and Agriculture Organisation’s (FAO) recent Food Price Index, which measures the monthly change in international prices of food commodities.

31 March 2015

In Africa and Latin America, the production of beans (Phaseolus vulgaris) is highly vulnerable to climate change impacts, which include higher temperatures and more frequent drought. Climate modeling suggests that, over the next several decades, the area suited for this crop in eastern and central Africa could shrink up to 50% by 2050.

22 July 2014

The Centre for Alternative Technology (CAT)  has launched a new report on sustainable diets - People, Plate and Planet, describing dietary choices that can reduce greenhouse gas emissions and pressures on land. The report considers nutrition, GHG emissions and land use and states that the most significant impact on these areas comes from what we eat, not where it is from or how much packaging there is around it.

1 July 2014

This paper provides a review of the current literature analysing environmental impacts of dietary recommendations. The review focuses on three aspects of dietary advice in particular: reducing the consumption of fat, reducing the consumption of meat-based protein and animal-based foods, and finally increasing the consumption of fruit and vegetables. It then reviews the environmental impact assessments and Life Cycle Analysis (LCA) that have been undertaken in foods that have relevance to these three dietary recommendations.

13 June 2014

This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.