Showing results for: Food chain stage
The food chain describes the physical flow of goods from agriculture through processing and distribution, to retailing to eventual consumption and waste disposal. The papers and reports in this category highlight the different issues and impacts associated with each particular stage of the food chain.
71% of European Union farmland is used to feed livestock and 18% to 20% of the EU’s total budget goes to livestock farms, according to this report by NGO Greenpeace.
Aquaculture generally supplements wild fisheries rather than replacing them, according to this paper, which used models based on historical data.
Switching to an organic diet for six days significantly reduced the levels of several pesticides and pesticide metabolites found in the urine of the 16 participants of this study.
The World Resources Institute has published its early findings on research into language that appeals to British and US consumers when describing plant-based foods.
This book, by Mark Gibson, gives a broad overview of the development of the food industry and drivers of food supply, including information on food waste, genetic modification, food safety, politics and social trends.
This report, part of the UK Food Research Collaboration’s Food Brexit Briefings series, argues that the UK’s exit from the European Union will not solve the fishing industry’s problems - rather, that international fishing rules, overfishing and the UK’s own policies have contributed to those problems.
This paper uses economic models to calculate the extent to which both supply-side and demand-side measures could reduce non-CO2 greenhouse gas emissions from the agricultural sector, depending on carbon price.
These three audio reports from the Wall Street Journal explore the impact of climate change on commercial fisheries, cattle genetically engineered to tolerate higher temperatures, and how advances in artificial intelligence and genetics could help farmers to withstand crop disease and droughts.
This paper models the relationship between soil organic matter and yields of maize and wheat, finding that while higher soil organic carbon (a proxy for soil organic matter) levels do generally correspond to higher yields, the yields taper off at around 2% soil organic matter.
This paper maps interruptions to food production across the world between 1961 and 2013 and highlights the links and tradeoffs between events in different food sectors, including crops, livestock, fisheries and aquaculture.
FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.
In this podcast by social impact careers organisation 80,000 Hours, engineer David Denkenberger argues that it would be possible to feed everyone even in the event of a disaster that disrupts agriculture, such as a nuclear winter or asteroid strike.
This book explores 18 case studies of family farming across several continents through a ‘sustainable rural livelihood’ framework. The authors are from both academia and development bodies.
A new process, Seleggt, can determine the sex of a chick before it hatches from the egg, avoiding the culling of unwanted male chicks in the egg industry (which often happens by feeding live chicks into shredding machines). The first eggs produced using the process are on sale in Berlin.
This book, edited by Pasquale Ferranti, Elliot Berry and Anderson Jock, offers readers a ‘one-stop’ resource on food security and sustainability. It has been written by both academics and practitioners.