Knowledge for better food systems

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Media

Image: US Department of Agriculture, k11662-1, Flickr, Creative Commons Attribution 2.0 Generic
6 February 2018

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.

Image: World’s Direction, Doughnuts, Flickr, Creative Commons 1.0 Universal Public Domain Dedication
6 February 2018

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.

Image: cuatork77, ROOSTERS, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
6 February 2018

Ikea has introduced a “Better Chicken Programme” aimed at improving animal welfare in the supply chains for its in-store cafes.

Image: Marco Verch, Bowl of nuts close-up, Flickr, Creative Commons Attribution 2.0 Generic
6 February 2018

The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.

Photo: Jon Oropeza, Flickr, Creative Commons License 2.0
1 February 2018

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.

21 January 2018

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.

13 January 2018

This special edition of ‘Duurzaam Bedrijfsleven’ (in Dutch) is dedicated to food issues.

13 January 2018

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.

8 January 2018

This edition of Newshour Extra hosts a panel of experts to discuss whether 'the pleasures of eating meat are worth the costs.'

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Figure 2: Photo Credit: Sarah R, Ugly But Good!, Flickr, Creative Commons License 2.0
25 September 2017

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.

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Figure 3: Photo Credit: Roadsidepictures, Diet Soda, Flickr, Creative Commons License 2.0
25 September 2017

A paper published by Dana Small and colleagues at Yale sheds new light on the mechanism behind the effects of artificial sweeteners. The paper analyses artificial sweeteners and how they affect metabolism.

Figure 1: Photo Credit: Franchise Opportunities, a pet's food and water bowl, Flickr, Creative Commons License 2.0
6 September 2017

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.

Figure 2: Photo Credit, PepOmint, Maple Leaf, Flickr, Creative Commons License 2.0
29 August 2017

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.”

Photo credit: Isaac Wedin, Salmon face, Flickr, Creative Commons License 2.0
29 August 2017

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.

19 July 2017

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.

Photo: NASA Goddard Space Flight Center, Flickr, Creative commons licence 2.0
21 June 2017

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) 

Photo: Loco Steve, Flickr, Creative commons licence 2.0
21 June 2017

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

7 June 2017

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.

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