Showing results for: Consumption and diets
The type, quantity and formats of foods we eat vary considerably over time and space. A person’s consumption of food is rarely a matter solely (or even largely) of personal conscious choice. Instead, it is affected by such wide-ranging factors as cultural identity and taboos, food availability and price, genetics, legislation, technological innovation and marketing campaigns. Governments and civil society organisations have long been promoting healthy diets to reduce the burden of noncommunicable diseases both at a global and national scale and the concept of ‘sustainable healthy diets’ – diets that have lower environmental impacts but fulfil nutritional requirements – is very slowly gaining ground.
Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.
This report from the Nordic Council of Ministers assesses two future food scenarios for the Nordic countries on the basis of nutrition and environmental impacts.
In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.
This Buzzfeed story follows allegations that a Cornell researcher published studies obtained through the scientifically dubious method of ‘p-hacking’.
Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.
In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.
Three letters have been published in a recent edition of PNAS criticising the assumptions and conclusions drawn by a 2017 paper which sought to quantify the greenhouse gas (GHG) and nutritional implications of completely eliminating animals from US agriculture. A rebuttal letter by the authors of the original 2017 paper appears alongside the three letters in the journal.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.
This short white paper, produced for the World Economic Forum Annual Meeting 2018 in Davos-Klosters, explores some issues around the production and consumption of meat.
A National Geographic feature covers the ways in which China’s diet is changing and its food system is becoming more industrialised.
This opinion piece by Peter Horton of the Grantham Centre for Sustainable Futures discusses the failures of the current food system and sets out some possible solutions to achieve sustainable food security for all.
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.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
A Climate Action Tracker report outlines and quantifies the main opportunities to reduce food-related non-CO2 greenhouse gas emissions, particularly CH4 and N2O.
This paper reviews the evidence on two widespread explanations for the importance of meat in Western history and culture: biophysical and political-economic. The first is the notion that meat eating is essential to both human nutrition and agricultural sustainability, whereas the second puts forward the argument that meat eating practices are largely determined by consumers’ relationships to the means of production and the power of government and corporations.