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The Chilean government is using marketing restrictions, packaging regulations and labelling rules to tackle obesity. Three-quarters of adults in the country, and over half of 6-year-old children, are overweight or obese.
The European Public Health Alliance points to five areas where food, drink and agriculture policies in Europe are expected to develop in the coming year.
Brexit could affect food security and food prices in the UK, according to industry and academic voices.
A National Geographic feature covers the ways in which China’s diet is changing and its food system is becoming more industrialised.
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.
Indoor and vertical farming might not replace traditional farms, but they bring their own unique benefits.
Food retailer Aldi has joined the Champions 12.3 coalition, a multi-stakeholder group aiming to achieve the Sustainable Development Goal of ‘halving per capita global food waste at the retail and consumer levels’ by 2030.
The blockchain could be used to make it easier to trace the source of food items and tackle food safety scares quickly, but the system still depends on the honesty of those making the data entries.
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 Financial Times explores several emerging trends in the global food industry, including eating insects, new retail models in China, sugar taxes, food waste monitoring and genetically modified crops and animals.
Ikea has introduced a “Better Chicken Programme” aimed at improving animal welfare in the supply chains for its in-store cafes.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
This blog by researchers Cedric Simon and Ha Truong from CSIRO Agriculture & Food discusses a method they have developed to reduce the amount of wild fish needed for prawn feed.
These are two articles on a new study by researchers at the London School of Economics which showed that people who ordinarily eat meat or fish were 56 percent less likely to order dishes in a separate ‘vegetarian section’ on a menu than those same dishes when mixed with meat and fish dishes.
This special edition of ‘Duurzaam Bedrijfsleven’ (in Dutch) is dedicated to food issues.
This article in Food Navigator discusses a start-up company which produces dairy proteins, from sugar and genetically modified yeast. The resulting proteins can be used in a wide range of products to replace animal-produced dairy protein, such as in chocolate, ice cream, protein shakes and yoghurt.