Showing results for: Food type
Different foods will have different consequences for greenhouse gas emissions, other environmental impacts and for health. This category contains links to research which analyses particular food groups including meat, fruit and vegetables, carbohydrates and dairy products.
This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.
A new paper compares four popular plant based milks to cow’s milk. It concludes that soy milk is the best replacement for cow’s milk from a nutritional standpoint.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.
A new technique has been devised to verify whether the cows producing ‘organic’ milk have actually spent the required 120 days a year grazing outdoors.
This short white paper, produced for the World Economic Forum Annual Meeting 2018 in Davos-Klosters, explores some issues around the production and consumption of meat.
A new study shows that individual dairy calves have a tendency to be pessimistic or optimistic, with more fearful calves tending to be more pessimistic.
Fish are generally seen as more efficient in converting feed into food than land-based species, but, according to a new paper, this conclusion does not hold if the retention of protein and calories is accounted for using a different measure.
Grass could be the next source of human-edible protein.
Insects may not be the environmentally-friendly alternative protein source that the FAO and many entrepreneurs hope, according to Oxford University doctoral candidate Joshua Evans.
In this paper, the researchers evaluated the legal and administrative feasibility of enacting a US federal junk food tax to improve diets.
Tougher immigration laws, the rising cost of labour and cheap credit could encourage dairy farms to use more robots, according to this article in Bloomberg.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.
The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.
Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.
Finless Foods hopes to make laboratory-cultured bluefin tuna the same price as the conventional product by the end of next year (bluefin tuna, threatened by overfishing, can sell for around $380/lb).