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This podcast by the research programme Praxis: Arts and Humanities for Global Challenges discusses interdisciplinary research, balancing priorities of preserving local food varieties with feeding the population and the future food research agenda.
This book provides technical information on food safety and quality in developing countries, using case studies of various types of food including spices, cassava, fruits and vegetables and beverages.
FCRN member Lukas Paul Fesenfeld has co-authored this paper, which surveys people from China, Germany and the United States to assess levels of public support for various types of policy aimed at reducing meat and fish consumption. It explores how “packaging” several policies together can increase acceptance among voters.
FCRN member Hayo van der Werf has co-authored this perspective paper, which argues that current Life Cycle Assessment (LCA) methodologies tend to favour intensive farming systems and misrepresent organic and agroecological systems.
This e-book, which has been translated into English, sets out the carbon, water and ecological footprints of foods and culinary preparations (items composed of more than one ingredient) consumed in Brazil.
This paper finds that downplaying explicit statements of environmental benefits can be a more effective advertising strategy than prioritising the environmental aspects in product categories that are not normally seen as “green”. This is because consumers often perceive green products as performing less well than conventional products, according to the paper.
FCRN member Elin Röös has co-authored this paper, which finds that the average Swedish diet far exceeds the planetary boundaries (scaled to the per capita level) suggested by the EAT-Lancet Commission for greenhouse gas emissions, cropland use, application of nutrients and biodiversity. The diet is within the boundary for freshwater use.
FCRN member Margareta Lelea of the German Institute for Tropical and Subtropical Agriculture (DITSL) has co-authored this paper, which uses the example of the pineapple supply chain in Uganda to argue that efforts to reduce post-harvest losses often neglect the uses of waste streams by local people.
This book examines the role of school gardens in addressing malnutrition among students and promoting healthy eating. It includes case studies in Nepal and the Philippines.
This book describes Lume, a method for analysing the economic and ecological impacts of agroecological farming systems. It includes a case study of family farms in a region of Brazil affected by droughts.
According to this meta-analysis of 60 studies, cover crops on agricultural land can increase soil microbial abundance, activity, and diversity relative to land left bare between crops, with the effect varying with climate and how the farm is managed (e.g. tilling). The paper does not discuss the extent to which this change in soil microbiome affects crop yields.
This paper sets out how far different sources of methane (both agricultural and non-agricultural) can be reduced by 2050, via technical changes. It argues that since methane accounts for about 40% of the warming effect of all greenhouse gases in the short term (because of its high Global Warming Potential but short atmospheric lifetime), reducing methane emissions is therefore useful for mitigating climate change between now and 2050.
This paper reviews initiatives for conserving insects and argues that they must be expanded globally to protect insect populations. It also argues that the value of insects to society must be better communicated to people, e.g. through focusing on the benefits of iconic insect species or particular landscapes.
This book takes a philosophical approach to the “raw vegan” diet. It discusses the ethics of eating animal products, including laboratory-grown meat, and further argues that cooking food encourages people to eat foods that are not healthy.
This book examines a variety of regenerative farming systems, including agroecology, indigenous food systems, small-scale fisheries, food sharing, coffee micro-mills, foraging and reuse of food waste.