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.

Image: Marco Verch, Dried fruits and different nuts on white background, Flickr, Creative Commons Attribution 2.0 Generic
20 January 2020

According to this paper, most meat-eaters think that vegetarian and vegan diets are ethical, good for the environment, healthy and socially acceptable, but also tend to believe that these diets are difficult, not tasty, inconvenient and expensive. Vegetarian diets tend to be viewed more positively than vegan diets across all measures included in the survey, except for ethical considerations and the environment, where vegan and vegetarian diets are viewed equally.

7 January 2020

This report from the US nonprofit Centre for Biological Diversity quantifies the environmental impacts (climate, habitat loss and water use) of caterers or events planners switching from a “conventional American dining menu” (including dairy, beef and other meats) to a mostly plant-based alternative menu. 

9 December 2019

The Centre for Agroecology, Water and Resilience (CAWR) at Coventry University has launched a new podcast series, The Changing Room, which will explore how to cope with social, economic and environmental change. The first episode explores how climate change is affecting our everyday lives. The second episode, which will be released in January 2020, will discuss food justice.

9 December 2019

This report by Lloyd’s Register (a UK-based provider of professional services for engineering) surveyed 1000 UK shoppers. It finds that one in three shoppers are concerned about food safety, only 19% are very confident that the vegetarian or vegan food they eat does not contain meat, nearly two thirds of people sometimes check the country of origin of food they buy, and 85% of shoppers think it is fairly or very important for supermarkets to source their products ethically and sustainably.

25 November 2019

This report by FCRN member Corné van Dooren finds that food waste per person in Dutch households has decreased by 29% between 2010 and 2019. The findings are based on measurements of waste from a sample of households. 

Image: Martin Vorel, Girl with ice cream, Libreshot, Public domain
4 November 2019

Children in New York City who live less than 0.025 miles (about half a city block) from a fast-food outlet are more likely to be obese or overweight than children who live further away, according to this paper. The probability of a child being overweight was up to 4.4% lower and the probability of obesity was up to 2.9% lower for children who lived further away, relative to those who lived closest to fast-food outlets. The study used over 3.5 million data points (measurements of body mass index) from the New York City public school system between 2009 and 2013. 

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.

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