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.

22 July 2014

Square Meal: why we need a new recipe for farming, wildlife, food and public health’ is a new report published by The Food Research Collaboration, the RSPB, Friends of the Earth, the National Trust, the Food Ethics Council, Sustain, the Wildlife Trusts, the Soil Association, Eating Better and Compassion in World Farming.

1 July 2014

The book ‘Challenging Consumption’, produced by the CONSENSUS research team, explores the topic of sustainable consumption. It includes discussions on future scenarios and innovations for sustainable food consumption practices. The book was launched in Dublin on 12th June 2014 by Dara Lynott, a Director of the Environmental Protection Agency who funds CONSENSUS research.

1 July 2014

In 2013 the UK’s Waste Resources Action Programme (WRAP) released the publication entitled Household Food and Drink Waste in the UK 2012 which quantified the amounts, types and reasons for food and drink being wasted from UK households.  It found that the amount of avoidable household food waste in 2012 (4.2 million tonnes per year) is equivalent to six meals every week for the average UK household. Preventing this food waste could save the average family up to £700 a year and deliver significant environmental benefits through landfill avoidance and by mitigating climate change (on the basis that this ‘unnecessary’ food would not need to be produced and hence all the costs associated with its production and distribution would be avoided).

1 July 2014

This paper provides a review of the current literature analysing environmental impacts of dietary recommendations. The review focuses on three aspects of dietary advice in particular: reducing the consumption of fat, reducing the consumption of meat-based protein and animal-based foods, and finally increasing the consumption of fruit and vegetables. It then reviews the environmental impact assessments and Life Cycle Analysis (LCA) that have been undertaken in foods that have relevance to these three dietary recommendations.

23 June 2014

In this feature on Food Choices & Health, the United States Department of Agriculture and Economic Research Service (ERS) discusses food loss and food waste and points out the distinction in meaning between the two. They describe food loss as includes moisture loss and cooking shrinkage; loss from mould, pests, or inadequate climate control; and food waste.

23 June 2014

This study from Monash University looks at the effects of introducing a tax on sugar-sweetened beverages across different income groups, comparing impacts on consumption, bodyweight and tax burden.  They compare between introducing a flat rate 20% valoric tax and a 20 c/L volumetric tax and find that for low-income households the volumetric tax leads both to greater per capita weight loss and lower tax burden.

13 June 2014

A summary of a discussion on sustainable diets, hosted by the Guardian, is now available on their website. It sought to take a holistic approach to the interlinked issues of food, farming, environment and health, focusing on the issues of how a sustainable diet should be defined and achieved. 

Discussants included Jo Confino (Chair) Executive editor, the Guardian, Tim Lang Professor of Food Policy, City of London and David Nussbaum Chief executive, WWF, Tim Smith Group quality director, Tesco.

You can read the summary here. See also FCRN discussion papers focusing on what a sustainable healthy diet is and how it can be achieved.

13 June 2014

This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.

13 June 2014

Good Food Oxford has launched an Oxford Good Food Charter, a vision for a healthy, fair and sustainable food system in Oxford.

4 June 2014

Eating Better, an alliance of organisations advocating for ‘less and better’ meat consumption, has launched its policy recommendations to promote healthy sustainable diets.

 

2 May 2014

On 28 April 2014, Unilever held an event where it discussed its progress on the Unilever Sustainable Living Plan and what more the company could do to help make sustainable living commonplace.

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