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.

26 February 2015

The report Life cycle assessment of tap water: Analysis and comparison with other beverages traces the entire life cycle from water catchment/extraction to serving it up in a glass. The report compares tap water with mineral water and other beverages and shows (unsurprisingly) that from an environmental point of view, tap water is preferable to bottled water and all other beverages. The report was produced by ESU Services – a sustainability consulting firm and commissioned by the Swiss Gas and Water Association (SVGW) in 2014.

26 February 2015

The 2015 USDA’s Dietary Guidelines Advisory Committee, has published a report that sets out its revised dietary recommendations to encourage Americans to eat more healthily, and this time the recommendations also take account of environmental sustainability considerations. The report, Scientific Report of the 2015 Dietary Guidelines Advisory Committee (Advisory Report) will be reviewed by the Secretaries of the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA) and the Federal government will determine how it will use the information in the Advisory Report as the government develops the new Dietary Guidelines for Americans, 2015 to be released later this year.

18 February 2015

Video recordings of the talks from the City Food Symposium of December 2014, hosted by City University London, are now available online. You will find downloadable files of the speakers’ presentations on the City University London website.

18 February 2015

This study focuses on UK diets.  It finds that if in average diets conformed to WHO recommendations, associated GHG emissions would be reduced by 17%.  Further reductions of up to 40% can be achieve through dietary shifts that include a reduction in animal products and processed snacks, and more fruit and vegetables.

Abstract and conclusions as follows:

12 February 2015

Green Monday is a global sustainability initiative that was designed to promote green lifestyle choices.  In this video Phil Valko, assistant vice chancellor for sustainability at Washington University in St. Louis, talks about the global Green Monday initiative and how making a small change to one’s food choices can have a major impact.

12 February 2015

This major study compiles and analyses global-level data to assess relationships among diet, environmental sustainability and human health.  It evaluates the potential future environmental impacts of the global dietary transition before exploring some possible solutions to the diet–environment–health trilemma. 

3 December 2014

This video portrays the work of Beyond Meat, a company focusing on creating plant-based meat. Their "chicken" and "ground beef" comes from a soy-protein-based hamburger patty.

3 December 2014

WRAP has just published an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors (such as population growth) and interventions (such as voluntary agreements with the food industry and campaigns such as Love Food Hate Waste) on food waste levels in the future (to 2025).

3 December 2014

The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.

3 December 2014

The report Let's Talk About Meat: changing dietary behaviour for the 21st century is launched alongside a new YouGov survey, commissioned by the Eating Better alliance and Friends of the Earth, which looked into the awareness and attitudes on meat among the among the public in Britain. The survey found that around one in three people (35%) in Britain say they are willing to consider eating less meat, with one in five (20%) saying they have already cut back on the amount of meat they eat over the last year. Only 5% say they are eating more.

3 December 2014

This new paper by Chatham House reports on a 12-country survey undertaken into public understanding of the links between  livestock and climate change. Livestock – Climate Change’s Forgotten Sector - Global Public Opinion on Meat and Dairy Consumption finds a major lack of awareness of the meat and dairy sector’s contribution to climate change.

3 December 2014

This study aims to assess the effect of five dietary scenarios – designed to promote healthier and more sustainable eating – on the blue water scarcity footprint of UK food consumption. The objectives are to estimate the total blue water consumed in producing food commodities consumed in the UK; the contribution, and geographical concentration, to global blue water scarcity; and the potential impact of alternative healthy eating scenarios on global blue water scarcity.

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