Showing results for: Issues
Food is a nodal point for multiple interconnected issues and concerns. The categories below highlight a few of the most critical, including food security and nutrition, water, governance and policy, and health issues.
This piece in the UK’s Independent newspaper, by several researchers from the University of Oxford, sets out five questions that (they argue) should be considered by any policymaker or business setting a “net zero” greenhouse gas emissions target.
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.
UK food waste NGO Feedback has curated a list of recommended reading on how the coronavirus (COVID-19) crisis is linked to food systems, including the origins of the pandemic and the effects it is having on food supply chains.
In this piece in The Conversation, Tim Lang (Professor of Food Policy at City, University of London) argues that the coronavirus (COVID-19) crisis exposes the fragility of the UK’s food supply chain, with limited storage, a just-in-time supply model, and nearly half of the UK’s food being imported. Lang calls for a food rationing system to be introduced to ensure everyone has access to food (read Lang’s letter to the UK Prime Minister here).
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.
This report from global network Future Earth identifies the risks perceived by scientists to be most likely to lead to a global systemic crisis. Most of the scientists interviewed mentioned at least four of the five following risks: food, climate change, extreme weather, biodiversity loss and water.
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.
This piece from Foodservice Footprint draws together the information available so far (as of mid-March 2020) about how the coronavirus (COVID-19) outbreak is affecting the UK's foodservice sector. The information covers impacts on restaurant staffing and operations, the food supply chain (one distributor told Footprint that "Everyone seems to be being relatively sensible at the moment"), new hygiene standards, and issues in supporting people at risk of hunger.
The Florida-based Cellular Agriculture Society has just relaunched its website with the aim of building a home for cellular agriculture on the internet. The website sets out a vision of what a future with cellular agriculture could look like, and explains how the processes of tissue culture and protein fermentation work.
Our World in Data has published this piece, which breaks down the extent to which the differences in carbon footprints of food categories can be attributed to methane, a short-lived greenhouse gas which has attracted controversy over how its climate impact is measured.
This e-book from the international climate nonprofit Project Drawdown reviews the world’s options for reducing greenhouse gas emissions. The top solutions related to food and land (see section 1.2 of the book) are reducing food waste, shifting to plant-rich diets, protecting ecosystems such as peatland and forests, and shifting agricultural practices (e.g. improving rice production).
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 report from the Dutch non-profit Access to Nutrition Foundation assesses the efforts of India’s 16 largest food and beverage manufacturers to contribute to improved nutrition. It finds that current industry efforts, while growing, are not enough to meet India’s current nutritional challenges. 16% of the 1456 products assessed met criteria for being healthy, and few companies are tackling undernutrition, micronutrient deficiencies and overweight across all of their business areas.
This report from UK campaign group Action on Salt finds that three-fifths of plant-based restaurant meals and two-fifths of plant-based food options in fast food outlets and coffee chains contain 3 grams of salt or more - half of an adult’s daily recommended salt intake. The report argues that consumers should have access to healthier plant-based options, particularly since the public tends to perceive vegan food as healthy.
This report from the UK think tank Green Alliance argues that the problem of plastic pollution cannot be solved by simply replacing plastic with alternative materials - instead, a system-wide transition to a circular economy is required, prioritising safety, sustainability and efficiency. The report focuses on the UK’s culture of single-use packaging.