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.
Fishers increase their fishing activity prior to the establishment of a new marine reserve, a new paper claims. The study used satellite data to study one particular marine reserve, the Phoenix Islands Protected Area (PIPA). While fishing effort dropped to almost zero after the marine reserve was established, fishing effort prior to the reserve’s establishment was 130% higher than in a control region (where no reserve was planned).
Attaching green light emitting diodes (LEDs) to gillnets (vertical fishing nets that catch fish behind the gills) reduces the number of guanay cormorants accidentally caught by 85% relative to control nets with no lights, reports a recent paper. A previous study of the same fishery has shown that illuminating nets can reduce bycatch of green turtles by 64% without reducing catch rates of the target species (the current paper did not specify catch rates of the target species). The authors hypothesise that it may be possible to tailor the wavelength of light to attract or repel specific species, according to a fishery’s needs.
The UK government has released the first batch of its technical notices to advise businesses and individuals on how to prepare for the hypothetical scenario of the UK leaving the EU without a deal. The notices include some topics of relevance to the food system.
A survey of 18- to 24-year-old students in the US finds that very few study participants had high knowledge of the issue of food waste, and many participants estimated that they wasted less than the average American. Students often attributed blame for food waste to university dining halls, food service outlets or society in general, rather than to themselves as individuals. The paper grouped factors that both increased and reduced food waste production (depending on context) into several categories, including taste and appearance, reuse value, scheduling, personal values, portion sizes, cost, social norms, whether or not the food was prepared by the person who ate it, sharing of food, convenience, and food safety.
Farmed fish are often fed on forage fish (such as anchovies and sardines) caught from the wild. A new paper points out that demand for forage fish to support aquaculture production is forecast to grow beyond the maximum sustainable supply level. The authors calculate that demand for forage fish could be reduced to below the maximum supply limit by combining a number of measures: reducing use of forage fish in land-based agriculture, replacing some forage fish with fish trimmings from processing, and reducing the proportion of forage fish in the diets of non-carnivorous farmed fish.
The UK’s Local Government Association (LGA) has called for industry to stop creating non-recyclable food packaging, saying that “Councils have done all they can,” to tackle the issue of plastic recycling. The LGA has found that only one-third of plastic packaging used by households can be recycled.
These two books, edited by Debashis Mandal, Amritesh C. Shukla and Mohammed Wasim Siddiqui, outline current trends in research on sustainable horticulture. Volume 1 covers diversity, production, and crop improvement while Volume 2 covers food, health, and nutrition.
Animal advocacy organisation Faunalytics has released the report “Messages to overcome naturalness concerns in clean meat acceptance: primary findings”, which studied how people perceive the “naturalness” of cultured meat (also known as laboratory-grown meat) when it is described in different ways. The report found that study participants (based in the US) were more accepting of cultured meat when presented with a message about the “unnatural” conditions in which conventional meat is produced. Messages arguing that cultured meat has a “natural” side or that “naturalness” does not matter did not result in greater acceptance of cultured meat.
Farmers in Britain and other European countries have been affected by the ongoing heatwave and dry weather. Oxfordshire farmer Lesley Chandler told the Guardian, “It’s like a tinderbox out here… Just a spark could set it all alight” (read more here). Combine harvesters can create sparks if their blades hit a stone.
This book, edited by John Stafford, reviews many of the technologies used in precision agriculture, such as drones, spray technologies and modelling systems, and examines how they can be used, for example to manage fertiliser applications, for irrigation and for protecting crops.
Environmental campaigning organisation Feedback have released a new report in which, having examined environmental, economic and safety factors, it lays out the case for lifting the ban on feeding surplus food to pigs in the UK. The report finds that up to 2.5 million tonnes of food waste from the UK manufacturing, retail and catering sectors could be fed safely to pigs, if legalised. The report draws on the work of an expert panel convened by EU REFRESH, who concluded that food waste can be safely fed to pigs if it is heat-treated and processed properly, and conducted in a limited number of well-regulated off-farm processing facilities. The report was featured on BBC1’s Countryfile and in the Times.
The FAO has released a report on the current state of knowledge on how climate change will affect fisheries and aquaculture, including mitigation and adaptation options. The report finds that “climate change will lead to significant changes in the availability and trade of fish products”. Marine catches could decrease by 2050 in the tropics and rise in some high latitude regions, with a global decrease in Exclusive Economic Zones of 3% to 12%. Inland fisheries in Pakistan, Iraq, Morocco and Spain may come under greater stress, while those in Myanmar, Cambodia, the Congo, the Central African Republic and Colombia may remain under low stress in the future.
A report by the Food Research Collaboration argues that the sustainability and security of Britain’s food supply would be put at risk by a hard Brexit or a no-deal Brexit, where the UK reverts to trading according to World Trade Organisation rules. The report points out that the UK imports 30% of its food from the EU, plus another 11% via trade deals negotiated between the EU and other countries. The report claims that the government may suspend food regulations if a no-deal Brexit happens, to minimise barriers to importing food. Furthermore, it criticises the UK government for neglecting the importance of retail and food service in the UK food system.
A new paper finds that the global marine fishing fleet produces greenhouse gas emissions equivalent to 4% of the total emissions from global food production. The types of fisheries with the highest emissions intensity per unit of catch are those using motorised craft (vs. non-motorised), those harvesting for human consumption (vs. catches used for meal, oil or non-food uses), fishing for crustaceans (vs. other species types) and fisheries in China (vs. those in other regions).
This book, by Jules Pretty and Zareen Pervez Bharucha, explores the current state of knowledge of sustainable agricultural intensification in a variety of settings, including smallholder farms and industrialised countries.
The FAO has released its 2018 report on world fishery and aquaculture statistics. Key findings include that fisheries output peaked in 2016, having remained approximately static since the late 1980s, while aquaculture production is rising, as shown in the figure below. In 2015, fish accounted for around 17% of global animal protein consumption. One third of fish stocks are currently overfished, although progress has been made in the United States and Australia in increasing the proportion of fish stocks that are sustainably fished.