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.
This report sets out the plans of the UK’s NFU (National Farmers Union) to make emissions from agriculture in England and Wales net zero by 2040. It calls for collaboration between farmers, government and NGOs to reduce emissions through improved production efficiency, carbon capture through land management, and bioenergy with carbon capture and storage (BECCS).
This paper reviews the literature on the supply chain of phosphorus, a nutrient required in agriculture, and finds that current reporting is inadequate regarding phosphorus reserves and resources, losses along the supply chain, environmental and sociopolitical externalities, and open access to data.
In this report, Rosalind Sharpe of the Food Research Collaboration documents a series of interviews with farmers in the UK, showing whether and how human health factors into their work and decision making. The report was produced in collaboration with The RSA Food, Farming and Countryside Commission (read the Commission's report here).
This briefing from the Food Research Collaboration, the latest in its Food Brexit Briefings series, argues that the UK’s upcoming departure from the European Union’s Common Agricultural Policy could allow agricultural subsidies to be redirected from large farms towards smaller farms and allotments, enabling more people to grow their own food.
This International Institute for Environment and Development (IIED) report examines deforestation caused by small-scale shifting cultivation, logging, cash crops, mineral extraction and charcoal production, using the province of Mai-Ndombe in the Democratic Republic of Congo (DRC) as a case study.
This report from the FAO’s High Level Panel of Experts on Food Security and Nutrition (HLPE) explores how agroecology and other innovative approaches to food systems (such as organic agriculture, agroforestry, permaculture, climate-smart agriculture, nutrition-sensitive agriculture and sustainable intensification) can support sustainable agriculture and food security.
FCRN member Ujué Fresán has co-authored this paper, which calculates the environmental impacts associated with the packaging of several breakfast foods (including orange juice, cereals and peanut butter). For each food product, significant differences in carbon footprint were found, depending on packaging size, packaging materials and brand. Packaging consistently accounted for a lower carbon footprint than production of the food item itself.
This book, by Nicola Randall and Barbara Smith, provides a summary of agricultural ecosystems around the world and uses case studies to illustrate the biological issues and solutions associated with several types of farming system.
This report by James O’Donovan, chair of the Cork Environmental Forum, outlines the potential environmental, social, and economic benefits of a transition to a vegan agricultural system in Ireland.
This report by UK food waste campaigning organisation Feedback examines the use of wild fish and land by the Scottish farmed salmon industry. It finds that the industry, which is largely controlled by six companies, already uses the same amount of wild fish that the whole UK population purchases, and that it would need to use two-thirds as much again to meet its growth ambitions.
A new a two-year interdisciplinary project research project, Rurban Revolution, will ask whether ruralising urban areas through greening and growing can create a healthy, sustainable and resilient food system. The project, based at Lancaster University, will be run by Jess Davies. Thanks to FCRN member Lael Walsh for bringing this project to our attention.
The UK government has announced a year-long review of the food system, which will lead to a new National Food Strategy for England. As well as consulting experts and people working through the supply chain, the review process will include a Citizen’s Assembly (a form of sortition), where a representative set of randomly selected people will listen to the evidence, debate it and make suggestions for next steps.
This book presents a complete introduction to the political and institutional aspects of agroecology, covering the whole food system. It sets out a new concept known as political agroecology.
This annual report from Menus of Change, a joint initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health, provides guidance for the foodservice sector on how to choose menus and select ingredients in ways that are beneficial to health and the environment.
Two letters in the journal Cell Metabolism respond to the recent paper by Hall et al., Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. See our Building Block on disagreements about ultra-processed foods here: What is ultra-processed food? And why do people disagree about its utility as a concept?
Fisheries often discard large quantities of unwanted catches at sea, but policies are being brought in to limit such discards. According to this paper, Northern gannets (seabirds) rely more on fishery discards in years when there are shortages in their natural prey (mainly mackerel) - shortages that may be due to pressure from fisheries. The paper argues that fishery discards are not an adequate substitute for natural prey.
This blog post by Mia MacDonald of US think tank Brighter Green and Gene Baur of Farm Sanctuary explains the African swine fever epidemic that is currently affecting China and Southeast Asia. Over 3 million pigs have already been killed by the disease or culled as a preventative measure. The disease has not yet been passed on to humans.
This book examines the impacts that climate change is expected to have on food security and also explores the contribution to food security that could come from wild relatives of food crops.