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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.
This edition of Newshour Extra hosts a panel of experts to discuss whether 'the pleasures of eating meat are worth the costs.'
This journalistic photo and video reportage on the National Geographic website shows some of the most high-tech farming methods in the world, based in the Netherlands.
This Guardian article introduces UK startups which aim to improve quality and reduce the environmental impact of food, using new technologies to facilitate their business. The article notes that the number of startups have begun growing in recent years, as the issue of sustainability become more important to consumers. These companies normally sell produce that would go unsold in other circumstances.
In a paper in PLOS One, researcher Gregory Okin suggests that the diets of carnivorous pets, like cats and dogs, have a significant impact on climate change. He estimates that in the U.S. alone, cats and dogs are responsible for 25-30 percent of the environmental impact of meat consumption in the country. In the U.S. there are 163 million cats and dogs, which together eat as much food as all the people in France. Okin found that to feed these animals the US releases 64 million tons of CO2.
Maple Leaf Foods, one of Canada’s largest food manufacturers, has declared that it wants to become “the most sustainable protein company on earth”. With aims to improve nutrition, environmental sustainability, animal care and corporate responsibility, CEO Michael M. McCain released a statement saying that “Our food system has drifted from its roots, to nourish wellbeing, to farm sustainably, to view food as a universal good for all. We must serve the world better.”
After a 25 year wait for approval, approximately five tons of genetically modified (GM) salmon have been sold in Canada in the last few months. The fish, which contains genes from Chinook salmon and ocean pout, can grow twice as fast as an Atlantic salmon and requires 75% less feed to grow to the same size. These changes can ultimately reduce the carbon footprint of each genetically modified salmon by up to 25 times, the company claims.
The world’s largest agricultural commodities supplier, Cargill, obtained its highest profit in six years based on an increasing demand for meat. Animal nutrition and protein were the largest contributor to quarterly earnings for the company.
A new resource has been created by the Carbon Brief, which brings together data from a number of indicators that show the effects of climate change, showing trends in our climate, atmosphere, oceans, and the cryosphere (ice)
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
The EAT-Lancet Commission on Food, Planet, Health brings together 20 world-leading scientists from across the globe to reach a scientific consensus that defines a healthy and sustainable diet. The commission’s report will be published by The Lancet in Spring 2018.