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.
This book tells the stories of 13 foods that are endangered by climate warming, discusses their origins and histories, and suggests how to protect them.
This study from the European Commission, co-authored by FCRN member Michael MacLeod, reviews the social and economic importance of livestock production in the European Union, examines the impacts of the sector on the environment, human health and animal welfare, and sets out recommendations for improving livestock sustainability.
This discussion paper from the European ROBUST research project’s Sustainable Food Systems Community of Practice examines the benefits and drawbacks of implementing a local food policy for public food procurement in Monmouthshire, Wales. It assesses what “local” means, whether the evidence supports claims for local food’s environmental, health and economic outcomes, and how local food relates to public food procurement.
This commentary paper, co-authored by FCRN member Jeroen Candel, identifies four challenges that could determine whether the European Union’s Farm to Fork (F2F) strategy is successful. The F2F strategy aims to reform food supply chains in Europe and sets out specific targets on pesticides, fertilisers, organic farming and antimicrobial resistance to be achieved by 2030.
UK-based regenerative farming podcast Farmerama Radio has produced a new podcast series called “Who Feeds Us?”, dedicated to the stories of food producers affected by the COVID-19 pandemic. The first episode in the series, “The hungry gap”, covers localised food provision in the early stages of the pandemic.
The Livestock, Climate and Environment Community of Action is a forum for discussing sustainable feed and livestock production systems. It is hosted by the Animal Production and Health Division of the Food and Agriculture Organisation of the United Nations and is open to all stakeholders.
In this blog post, Dan Blaustein-Rejto of US think-tank the Breakthrough Institute explains that agriculture produces half of air pollution in the United States, mostly through ammonia emissions from livestock and fertilisers. He argues that reducing air pollution from farming - for example through storing manure in covered pits and applying fertiliser more efficiently - would be beneficial for both human health and climate mitigation.
In this book (published 21 October 2020), farmer and social scientist Chris Smaje argues that a localised food system built around small-scale farming offers a sustainable, resilient solution to climate change and ecological crises.
This book (published 25 September 2020) explores the lives of people who grow, rear, hunt or gather their own food in the United States, with a focus on Chicago. It examines the implications of these activities for society and sustainability.
This report from sustainability non-profit Forum for the Future presents findings from a pilot project with ten US school districts and food manufacturers, which aimed to increase consumption of plant-based food options by high school students.
This paper finds that a global shift to vegan diets by 2050 could allow sequestration of 332–547 GtCO2 - equivalent to or greater than the remaining emissions budget for having a 66% of limiting global warming to 1.5 °C. Meat reductions in line with the EAT-Lancet Commission’s recommendations could also lead to significant carbon sequestration.
In collaboration with WWF, the UK supermarket Tesco has announced a target of increasing sales of plant-based meat alternatives by 300% by 2025, relative to a 2018 baseline. To meet this goal, Tesco plans to introduce new plant-based products, try to keep prices affordable, work with suppliers to encourage innovation and display meat replacements alongside their animal-based equivalent.
The UK’s Food, Farming and Countryside Commission has launched a new website called Trade Unwrapped, which aims to host conversations about “decisions being made about the UK’s new trading relationships and the impact they’ll have on our everyday lives.”
This book (publication date 30 October 2020), presents interdisciplinary insights on the controlled release of fertilisers, including chapters from researchers in the fields of agriculture, polymer science, and nanotechnology.
In this report, international non-profit Forum for the Future calls for “a just transition to a regenerative agriculture system” in the United States. The report, funded by the Walmart Foundation, identifies opportunities and barriers to scaling regenerative agriculture in the US.
This report from the non-profit Good Food Institute reviews the current status of fermentation technologies in the alternative protein industry. It covers traditional fermentation (e.g. tempeh, cheese, yoghurt), biomass fermentation (where microbial biomass is used as an ingredient, e.g. the filamentous fungi in Quorn) and precision fermentation (where a specific component is extracted from the biomass, e.g. Perfect Day’s dairy proteins and Impossible Foods’ heme protein).
This paper co-authored by FCRN member Emma Garnett finds that placing vegetarian options first on the counter of student cafeterias increases their sales by 5-6% when the different options are widely spaced (>1.5m), but not when the options are close together (<1.0m).