Knowledge for better food systems

Discussion papers

2019

September 2019

This second investor briefing from the Plating Up Progress-project proposes a new set of metrics that investors will need if they are to assess how well food businesses are...

July 2019

This first investor briefing by Plating Up Progress (a Food Foundation and Food Climate Research Network project) looks at the sustainability risks and opportunities that exist for food retailers, caterers and restaurants.

Plating Up...

2017

January 2017

DOWNLOAD THE REPORT HERE

Farm animals, and the consumption of meat and dairy, are a major contributor to the problem of climate change. It is...

2016

December 2016

The FCRN and the Food Foundation have jointly produced new report based on a meeting, held November 2016, on the topic of metrics for sustainable healthy diets for the food industry. While a range of sustainability metrics for this industry...

September 2016

In this Perspective article in the journal Science, the FCRN’s Tara Garnett articulates the need for a strong policy focus on sustainable healthy diets, and assesses the current state of research and understanding on the relationship...

May 2016

Today sees the launch of a new report published jointly by the Food and Agriculture Organisation (FAO) and the Food Climate Research Network (FCRN) at the University of Oxford. Plates, pyramids and planet  evaluates...

2015

September 2015

We all know that the food system today is undermining the environment upon which future food production depends. But while we generally agree that we need do something to make food systems more sustainable, we do not necessarily agree about...

May 2015

This new FCRN think piece focuses on the future of livestock production - or rather on a range of different livestock futures.

It takes as its starting point the observation that while most of us may agree we have a food ‘problem’...

May 2015

In 2014, the FCRN released a major report entitled Appetite for change: social, economic and environmental transformations in China’s food system. This provided a...

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