Showing results for: Food chain stage
The food chain describes the physical flow of goods from agriculture through processing and distribution, to retailing to eventual consumption and waste disposal. The papers and reports in this category highlight the different issues and impacts associated with each particular stage of the food chain.
UK NGO the Food Foundation has published its Plating up Progress 2020 analysis of the progress being made by major UK-operating businesses within the food retail, foodservice and restaurant chain sectors across key themes relating to the transition to a healthy and sustainable food system.
This report from the Food and Agricultural Organisation of the United Nations reviews trends in food production and consumption, with a focus on the effects of the COVID-19 pandemic. It finds that meat production is likely to contract in 2020 because of COVID-19, animal diseases and droughts, while seafood production has been affected by restaurant closures and restrictions on the operations of fishing fleets.
In this paper, FCRN member Michael MacLeod reports that global aquaculture produced around 0.49% of global greenhouse gas emissions in 2017 - a similar quantity to the emissions from sheep meat production. When emissions are measured per kg of edible product, the paper finds aquaculture to have low emissions intensity relative to meat from goats, cattle, buffalo and sheep and similar emissions intensity to meat from pigs and chickens.
This paper by FCRN member Eric Toensmeier argues that perennial vegetables (those grown on plants that live for more than two years) are underappreciated as a source of nutrients, as a means of sequestering carbon and as beneficial to biodiversity.
This article by FoodPrint discusses the tension between the purported environmental benefits of kelp farming and consumers’ lack of familiarity with kelp as a food, and describes “regenerative” kelp farming systems that also produce oysters, clams and mussels. It sets out several ways in which kelp can be used, including in foods such as pesto or lasagne, as well as other uses such as bioplastics, fertiliser, biofuel and animal feed.
This book uses case studies from Africa, Asia and Latin America to argue that, in the right circumstances, home gardens can help to supply people with food and income. It explores how home gardening relates to gender, food security, resilience and poverty alleviation.
In this paper, FCRN member David Willer argues that bivalve shellfish aquaculture could provide a nutritious and low-impact source of protein to nearly one billion people, particularly in the tropics.
This BBC story looks at a new initiative to heat greenhouses in East Anglia using waste heat from nearby water treatment plants. According to the story, the technology could reduce greenhouse gas emissions from heating greenhouses as well as reduce reliance on imported produce.
This book uses nine case studies to argue that promoting home-cooked meals as a solution to social and environmental food system problems risks placing a disproportionate burden on individual families, in particular mothers.
US think tank The Breakthrough Institute has published a policy brief on how new federal funding for agricultural research and development in the United States could protect and generate tens of thousands of jobs while also helping roughly halve US agricultural greenhouse gas emissions.
This report from UK food waste NGO Feedback argues that sustainability certification of wild-caught forage fish as feed for Scottish salmon aquaculture companies could in fact be driving overfishing.
This report from UK food waste NGO Feedback uses the Scottish salmon aquaculture sector as an example to argue that feeding wild fish to farmed salmon is an inefficient and environmentally damaging way of providing micronutrients to humans. It suggests that replacing some farmed salmon consumption with small wild-caught fish and farmed mussels could provide the same level of micronutrients while protecting fish stocks.
This research shows that global replacement of fish meal and fish oil in aquaculture feed with alternative feeds (including algae, bacteria, yeast and insects) could reduce aquaculture’s demand for forage fish while - depending on the specific mix of alternative feeds - maintaining feed efficiency and levels of omega 3 fatty acids in the farmed fish.
This book examines the social and cultural aspects of the concept of a “good farmer”. It discusses the origins of the concept, symbolism, morality, gender issues and future challenges.
This three-volume set offers an interdisciplinary review of agriculture and the environment, covering the history of agriculture, soils, irrigation, nutrient management, crop production, livestock and agricultural innovation.