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 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.
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.
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.
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.
Dietary deficiencies of zinc and iron are a substantial global public health problem. An estimated two billion people suffer these deficiencies, causing a loss of 63 million life-years annually.
The consumption of milk is regarded as a classic example of gene-culture evolution. Archaeologists and geneticists have been puzzling about where and why people have been drinking milk since it was revealed that the mutations which enable adults to drink milk are under the strongest selection of any in the human genome. Co-author Dr Christina Warinner, from the Department of Anthropology, University of Oklahoma, said: "The study has far-reaching implications for understanding the relationship between human diet and evolution.
A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.
This website, curated by Geoff Tansey, provides a series of open access online talks, for use by those teaching some aspect of food and farming – but open to anyone to watch. The aim is to provide an overview of the complex and multidisciplinary nature of food systems.
Read more about the initiative on their website.
In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches.
Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks.
The report Deforestation-free supply chains: From commitments to action, published by CDP, highlights ways in which industry can be part of tackling the deforestation crisis while still securing and maintaining access to their sources of profit.