Knowledge for better food systems

Showing results for: Consumer perceptions and preferences

13 February 2018

Search data on food-related terms is visualised on The Rhythm of Food Website.

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.

Image: David J, Oats, Flickr, Creative Commons license 2.0 generic.
1 February 2018

In more non-dairy milk news, oat milk maker Oatly are marketing their product to coffee shops across the United States.

1 February 2018

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.

15 January 2018

In November 2017, in response to the FCRN’s report Grazed and Confused, the Eating Better Alliance brought together a range of researchers and civil society to discuss pasture farming and in particular its contribution to climate change. The meeting began with a presentation by Tara Garnett. It was organised because Eating Better was keen to have a discussion about the implications of this research for civil society messaging toward ‘less and better’ meat and dairy, and farming in pasture-based livestock systems.

13 January 2018

This report by Dutch bank ING considers the potential for a protein shift away from animal to plant protein. It finds that a quarter of EU consumers expects to eat less meat in five years’ time, mainly because of the concerns about the associated negative health effects. In addition, it poses that a further shift in consumer preferences is likely as the level of innovation in alternative protein is high and governments are increasingly concerned about the carbon footprint of diets.

14 November 2017

The Sackler Institute for Nutrition Science and Unilever partnered to host a workshop on sustainable nutrition. Researchers (including the FCRN’s Tara Garnett) gathered at the LCIRAH center in London to translate current findings from research on sustainability, food systems, nutrition and diet into actions that can effectively be implemented by Unilever through its brands, products and services.

Figure 1: Photo credit: Pete, Project 365 #193: 120713 Ugly Fruit?, Flickr, Creative Commons Licence 2.0
29 August 2017

This paper describes an online choice experiment to understand consumer preferences around best-before dates, appearance, and packaging of food products; the paper specifically studies the demand for discounted ‘suboptimal’ products in the supermarket, and consumers’ willingness to use them in the home. 

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

This report describes the whole Flemish food system, what the Flemish eat, what attitudes, behaviors and trends play a role and the economic, environmental and social consequences of Flemish food consumption. It analyses the different Flemish food supply chains and indicate the importance of distribution, processing and production and concludes with a set of recommendations.
 

26 May 2017

This research from USDA’s Economic Research Service looks at trends in consumer demand for organic food since the 1990s and developments in organic production.

16 May 2017

This website published by The International Center for Tropical Agriculture (CIAT), presents interactive visual information and statistics on how food supplies around the world have changed in the past 50 years. 

12 April 2017

This book, by Pamela Mason and Tim Lang, explores what is meant by sustainable diets and why and how this can be made the goal for policymakers as we enter the Anthropocene. We do recommend that you take a look at Tim Lang’s blog-post for the FCRN where he discusses the book’s findings and insights.

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