Knowledge for better food systems

Showing results for: Consumer stage

Consumer preferences, demands, needs and ultimately consumption patterns influence global and local patterns of agricultural production and affect all other stages of the food chain. However the consumption practice of individuals is itself shaped by a huge host of influences including national and international regulations and legislation, market prices and food’s affordability, food industry advertising and marketing, technological innovations, and societal norms, mores and taboos.

4 July 2019

This annual report from Menus of Change, a joint initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, provides guidance for the foodservice sector on how to choose menus and select ingredients in ways that are beneficial to health and the environment.

Image: Amber, Cupcakes rock onesie, Flickr, Creative Commons Attribution 2.0 Generic
25 June 2019

This paper analysed thousands of items of children’s clothing and found that many feature images of food - particularly on girls’ clothing - and that those images often depict unhealthy food types.

Image: Marco Verch, Flat lay above Pastry with Walnuts cream, Flickr, Creative Commons Attribution 2.0 Generic
25 June 2019

According to this paper, households in the Netherlands wasted 41kg of solid food per person in 2016 - a 15% decline since 2010. Furthermore, 57 litres per person of potable liquids such as coffee, tea and milk are disposed of via the sink or toilet each year. Rice, bread, pasta, vegetables and pastries are among the food types most likely to be wasted (as a percentage of purchased quantity).

Image: USDA, Fruit bar pick, Wikimedia Commons, Public domain
3 June 2019

Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.

3 June 2019

This open access book, by Anna Davies, uses case studies to examine the past and present of food sharing in cities.

3 June 2019

FCRN member Charlotte Kildal has co-authored this paper documenting the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign, where only vegetarian meals are served on one day each week. The paper found that the initiative had mixed results.

Image: Marco Verch, Glass bowls with buckwheat, rice, lentils, wheat, beans, seeds and nuts, Flickr, Creative Commons Attribution 2.0 Generic
3 June 2019

College students who take a course on food and the environment reduce their reported ruminant meat consumption by 28% relative to their consumption prior to the course, according to this paper by FCRN member Jennifer Jay of UCLA Civil and Environmental Engineering.

29 April 2019

This report from the UK think tank Food Foundation summarises workshops held with over 300 schoolchildren from across the UK to discuss their understanding of and experiences with food insecurity and food poverty.

17 April 2019

This policy briefing from EU food waste research project REFRESH outlines policy options for reducing food waste at the consumer level, based on both desktop research and a survey of households in four countries.

1 April 2019

This research briefing from UK charity Sustain assesses which of the UK’s 13 largest supermarket chains pays employees a Living Wage, the ratio between the salaries of their lowest and highest paid workers, as well as their approach to grocery market regulation.

Image: Nick Youngson, Bell peppers, Picserver, Creative Commons Attribution-ShareAlike 3.0 Unported
1 April 2019

In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.

26 March 2019

This book by Bee Wilson explores how changing diets affect health, social interactions and the wider world.

Image: Pxhere, Dish produce plate, CC0 Public Domain
26 March 2019

In this paper, FCRN members Christian Reynolds and Tom Quested review the effectiveness of different consumption-stage measures to reduce food waste. Examples of successful interventions include serving food on smaller plates (which can reduce food waste by up to 57%) and changing school nutritional guidelines (which reduced waste of vegetables by 28% because fewer students selected vegetables and those who did select vegetables ate more of them).

20 March 2019

This report from WRAP and Valpak combines data sets on food purchase and food waste to derive a more up-to-date picture of UK food consumption patterns.

20 March 2019

This report from the Japanese Institute for Global Environmental Strategies shows how lifestyles would have to change in industrialised countries and some industrialising countries in order to meet climate change targets.

4 March 2019

This report from the UK think tank, the Food Foundation identifies ten statistics that illustrate the effect that the UK’s food system has on health, and makes recommendations aimed at ensuring that healthy diets are accessible to all.

Image: Jeff Vanuga, Pesticide application on leaf lettuce in Yuma, Az., Public Domain Files, Public Domain
18 February 2019

Switching to an organic diet for six days significantly reduced the levels of several pesticides and pesticide metabolites found in the urine of the 16 participants of this study.

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