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.
The FAO’s 2019 edition of its “The State of Food Security and Nutrition in the World” report finds that the number of hungry people is increasing, with around 820 million people worldwide experiencing undernourishment. This year’s report also finds that around 2 billion people experience either severe or moderate food insecurity, with the phenomenon found in low, middle and high income countries.
The World Resources Institute has released its full and final report on “Creating a sustainable food future”. The report addresses the question “Can we feed the world without destroying the planet?”, specifically asking whether the food system can feed nearly 10 billion people adequately by 2050, without expanding the area of agricultural land, and while avoiding dangerous levels of climate change.
In this report, Rosalind Sharpe of the Food Research Collaboration documents a series of interviews with farmers in the UK, showing whether and how human health factors into their work and decision making. The report was produced in collaboration with The RSA Food, Farming and Countryside Commission (read the Commission's report here).
The final report of the UK’s Food, Farming and Countryside Commission sets out 15 recommendations to policymakers, business and communities across the areas of healthy food, a ‘fourth agricultural revolution’ based on agroecological principles, and rural communities.
FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018.
FCRN member Peter Alexander has co-authored this paper, which finds that incremental improvements in several areas of the food system (including production efficiency, reducing food waste and changing diets) could reduce agricultural land use by between 21% and 37%, depending on adoption rates.
Conservation NGO WWF has released the 40-minute film “Our planet, our business”, which sets out five principles for businesses to follow in order to protect nature and their own future.
This article in AgFunderNews explores how the “pasture-raised” label is used in poultry retail in the US. The label, which has not yet been officially defined by the USDA or the FDA, has attracted controversy from some food industry actors and animal welfare advocates, who say that some producers using the label do not have welfare standards as high as customers expect.
The second edition of Nature’s Matrix sets out the recent state of debate around conservation and agriculture. It argues in favour of small-scale agroecology and food sovereignty.
This briefing from the Food Research Collaboration, the latest in its Food Brexit Briefings series, argues that the UK’s upcoming departure from the European Union’s Common Agricultural Policy could allow agricultural subsidies to be redirected from large farms towards smaller farms and allotments, enabling more people to grow their own food.
This report from the UK’s Committee on Climate Change (CCC) sets out the UK’s current progress towards its climate goals. It finds that, since June 2018, the UK government has only delivered 1 out of 25 essential policies needed to cut emissions and only 7 out of 24 progress indicators are on track.
This International Institute for Environment and Development (IIED) report examines deforestation caused by small-scale shifting cultivation, logging, cash crops, mineral extraction and charcoal production, using the province of Mai-Ndombe in the Democratic Republic of Congo (DRC) as a case study.
This report from the FAO’s High Level Panel of Experts on Food Security and Nutrition (HLPE) explores how agroecology and other innovative approaches to food systems (such as organic agriculture, agroforestry, permaculture, climate-smart agriculture, nutrition-sensitive agriculture and sustainable intensification) can support sustainable agriculture and food security.
This paper argues that animal product alternatives (including both plant-based products and cellular agriculture) are likely to be implemented within the current “corporate food regime” and may not be compatible with a food sovereignty perspective. However, it suggests that using a “food tech justice” lens could guide animal product alternatives towards a role in a food system that considers health, equity and sustainability.
This paper, co-authored by FCRN member Alexandra Sexton (who is part of Oxford’s Livestock, Environment and People project), identifies key moments in the field of cellular agriculture from the past two decades. The first wave of largely university-based research lasted until the 2013 presentation of the cultured burger created at Maastricht University, while the second wave has seen the emergence of a start-up culture.
Over 100 food organisations, including many supermarkets, have signed the “Step up to the Plate” pledge (organised by the UK’s Department for Environment, Food and Rural Affairs) to halve food waste by 2030, support a week of action in November 2019, empower citizens and change their individual habits so as to reduce food waste.
This book, by Nicola Randall and Barbara Smith, provides a summary of agricultural ecosystems around the world and uses case studies to illustrate the biological issues and solutions associated with several types of farming system.