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.
The EU uses more than its fair share of global land; in 2010 the amount of land needed to satisfy our consumption of agricultural goods and services was 43% greater than the land available within its boundaries. This report stresses the responsibility that the EU has to measure, monitor and reduce its global land footprint.
This study evaluates the attainability of sustainable targets for better integrating food security and environmental impacts. Many studies have looked at how much food production could increase given a plausible mitigation solution, for example if food waste was halved from 24% to 12% then an additional 1 billion people could be fed. These studies, however, lack a temporal component that this study attempts to include, which enables evaluation of whether these advances can keep pace with projected increases in human demand.
The Danish Council on Ethics is calling on the Danish government to regulate the consumption of what it calls ‘climate damaging foods’ by placing taxes on those products with the highest associated emissions.
This editorial article focuses on an aspect of agricultural food loss and waste, not often considered: the effects that a reduction in food loss and waste at the production stage, might have on the species that have become reliant on food waste.
This report from INNOCAT, a project set up to help encourage eco-innovation in the catering sector, showcases best practices from a group of cities working on procurement of food and catering services. The report takes a close look at school catering since this represents a significant share of the procurement budget of many local governments.
This paper presents a food sustainability assessment tool called FOODSCALE which contributes to the scientific evidence on the social, economic and environmental impacts of food provision in large-scale organizations, facilitating analysis and potentially subsequent action.
The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.
Global trends of population growth, rising living standards and the rapidly increasing urbanized world are increasing the demand on water, food and energy. Added to this is the growing threat of climate change which will have huge impacts on water and food availability.
This report aims to understand whether, why and how sustainable diets are promoted by individual foodservice companies, and to assess the business cases for adopting and promoting sustainable diets across the sector.
This article discusses the interplay of food requirements, food waste, food deficits, and associated GHG emissions. It estimates the agricultural GHG emissions associated with food waste, argues the importance of reducing food waste as a contribution to addressing GHG emissions and proposes a standardized method for estimating food waste for all countries.
In this article in The Conversation Tim Lang discusses two recent reports that have been published discussing food poverty and food banks in Britain.
This paper reviewed data from six national studies to quantify food waste within the EU and its associated loss of water and nitrogen resources in the EU as well as the uncertainties of these values.
This study is the first to quantify the relationship between human population growth and energy use on an international scale. It explains how global population growth has begun, in the past 50 years, to catch up with energy consumption for the first time in 500 years. Until that point, each generation had produced more energy per person than its predecessor, which allowed for an increase in Earth's carrying capacity and in the number of people it could sustain at equilibrium.
This joint survey by the Food Standards Agency, Foodsafe and the Consumer Council in Northern Ireland finds that low income families need to spend at least one third of their weekly income on food if they want to eat healthily. This percentage was the result when consumers were asked to select a realistic, healthy food basket that met the family’s taste requirements and included some special food items for visitors and social occasions.
Germany has traditionally been a country with high meat consumption per capita, but a new study shows that young Germans are increasingly turning to vegetarian diets. The study market analyst company Mintel followed 1,000 people aged over 16 and their results show that nearly one in five (18%) Germans aged between 16 and 24 purchase meat-alternative products. This is comparable to the one in ten (11%) doing the same across all age groups. A major challenge for this trend to consolidate however, is that only 14% of Germans say that they enjoy the taste of these products.
A new consortium has been created with the aim of mapping out the influence of consumer behaviour and producer choices on the nutritional adequacy and sustainability of dietary patterns.