Showing results for: Consumption and production trends
On June 12th, prior to the annual EAT Forum in Stockholm, the establishment of the new EAT-Lancet Commission was announced jointly by the Director of the Stockholm Resilience Centre Johan Rockström, Chair of the EAT Foundation Gunhild Stordalen, and editor of The Lancet Richard Horton.
This study, which analyses data from two long-term epidemiologic research studies in the US, found that specific food sources of protein in the diet affected health outcomes in differing ways. Taking into account a number of other dietary and lifestyle factors, the authors showed that animal protein intake was weakly associated with a higher risk for mortality.
This is the 2016 edition of the FAO’s State of World Fisheries and Aquaculture. The report estimates that fish now provide 6.7% of all protein consumed by humans globally, passing the 20kg per capita and year mark for the first time.
This report discusses how less protein in food and fewer phosphorus compounds added to food products could reduce the eutrophication of the sea. Below is a summary of the research by two of the report’s authors, Anders Grimvall and Eva-Lotta Sundblad from the Swedish Institute for the Marine Environment.
The iPES food panel (International Panel of Experts on Sustainable Food Systems), has published a report reviewing the latest evidence on benefits and challenges with different production models, specifically looking at the industrial agriculture and agroecological farming systems. It argues that there are eight key reasons why industrial agriculture is locked in place despite its negative impacts; and it maps out a series of steps to break these cycles and shift towards expanding agroecological farming.
This article discusses the interplay of food requirements, food waste, food deficits, and associated GHG emissions. It estimates the agricultural GHG emissions associated with food waste, argues the importance of reducing food waste as a contribution to addressing GHG emissions and proposes a standardized method for estimating food waste for all countries.
This paper analyses a questionnaire for measuring greenhouse gas emissions (GHGE) from diets – the food frequency questionnaire (FFQ) or Meal-Q. The paper compares the Meal-Q questionnaire to a 7-day weighed food record and this is the first study validating diet-related GHGE from a FFQ.
This paper finds that the EU’s climate targets for 2050 for methane and nitrous oxide can be met by a combination of technological improvements in agriculture (found to have a potential to cut emissions by nearly 50% in optimistic scenarios) and through a reduction in beef consumption. The study authors argue that these targets can be met even with a continued high consumption of pork and poultry.
This study, published in The Lancet, concludes that climate change will have a dampening effect on progress being made to reduce the number of people who are hungry and malnourished. It concludes that climate change will reduce the number of avoided deaths by 529,000 – or, put another way – will be responsible for 529,000 additional and avoidable deaths by 2050.
This ScienceDaily article describes how researchers at Wageningen University and Research Centre have shown that insect oils – currently extracted from insects alongside the desired edible proteins but discarded as a waste product – contain omega-3 fatty acids.
This report quantifies the losses of reactive nitrogen from EU agriculture and food systems by food type, and assesses the impact of alternative diets (especially reduced meat) on the environment (through nitrogen emissions, greenhouse gas emissions and land use) and human health. Reactive nitrogen losses associated with agriculture refer mainly to the release of ammonia and nitrous oxide into the air, and nitrates into the ground. Nitrous oxide is a powerful greenhouse gas, and nitrate excesses in soil can lead to water pollution.
This very useful paper focuses on Brazilian beef production in the Cerrado grasslands region of Brazil makes an important contribution to the on-going debate about the merits of different livestock production systems, and of different consumption patterns.
In this paper, researchers from universities in Switzerland, Italy, Austria, the UK and Germany investigate the potential for feeding livestock on less food-competitive feedstuffs (FCF – that is, animal feed derived from fewer human edible food sources) to reduce the negative environmental impacts of livestock farming.
This FAO brief on food waste discusses the carbon footprint of global food waste and so called embedded emissions in avoidable food waste. In order to measure the avoidable emissions it is necessary to know how much of what kind of food is wasted and where.