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.
This systematic review confirms earlier findings that a number of well-categorised sustainable dietary patterns are also good for health outcomes. There was consistent evidence to suggest that diets higher in plant-based foods such as vegetables, fruits, legumes, seeds, nuts, and whole grains and lower in animal-based foods (especially red meat), are both healthier and associated with a lower impact on the environment.
The Eating Better Alliance has launched a new campaign about eating less meat. The alliance have worked to create a new way of talking about eating less meat, through fun and positive messages and a set of adverts to inspire a new generation of men to be more daring with their food and give vegetarian options a chance.
In this blog Jessica Paddock and Alan Warde outline a feminist vision of how we might change our eating habits in order to meet our food climate mitigation requirements.
This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.
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.