Showing results for: Consumption and production trends
A new green energy initiative has been launched by the Japanese meat processor NH Foods. Their Global Water Engineering (GWE) Cohral plant (in Australia)will extract green energy biogas from the waste water stream of production, replacing millions of dollars’ worth of natural gas currently consumed by the company factory. It is reported that the effect of burning the methane will save the equivalent of 12,000 tonnes of CO2, equivalent to removing 2,700 cars from the road.
In 2014, the FCRN released a major report entitled Appetite for change: social, economic and environmental transformations in China’s food system. This provided a detailed and integrative analysis of the dramatic changes in China’s food system over the last 35 years, explored emerging environmental, health, economic and cultural trends and challenges, and identified policy and research implications.
A new report from at Cranfield University suggests that increasing the production and consumption of frozen food in the UK can play a significant role in delivering the government’s 2020 and 2050 food security targets. The report, Frozen Food and Food Security in the UK, was produced by sustainability experts at Cranfield University on behalf of the British Frozen Food Federation (BFFF).
This short briefing for the Global Sustainable Development report 2015 by two researchers at IASS, Potsdam, discusses scientific findings on the sustainability of biomass production and their implications for Sustainability, Development Policy and the SDGs in particular.
This paper, entitled Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment argues that although worldwide, consumption of healthy foods such as fruit and vegetables has improved during the past two decades, it has been outpaced in most regions by the increased intake of unhealthy foods such as processed meat and sweetened drinks.
A new paper produced by a global group of agrosystem modellers, argues that if no action is taken to adapt, the future global wheat harvest is likely to be reduced by 6 % per each degree Celsius of local temperature increase. This would correspond to 42 million tonnes of yield reduction worldwide, which equals a quarter of current global wheat trade.
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.
This article highlights one of the approaches the dairy industry is taking to create new markets for dairy consumption.
This study focuses on UK diets. It finds that if in average diets conformed to WHO recommendations, associated GHG emissions would be reduced by 17%. Further reductions of up to 40% can be achieve through dietary shifts that include a reduction in animal products and processed snacks, and more fruit and vegetables.
Abstract and conclusions as follows:
The online magazine The Local in Denmark reports that The Ministry of Food, Agriculture and Fisheries in Denmark has launched a new strategy to double organic farming and serve more organic food in national public institutions. The government has set a goal of doubling the amount of organic farming by 2020 compared to 2007. The nation’s public institutions serve some 800,000 meals every single day.
This paper investigates the environmental impact of the diets of Australian households at different income quintiles. The paper looked at 2003 household consumption and argues that income affects the environmental impacts of household diet, with higher income corresponding to higher impacts. The higher the income bracket the more was spent on food and this translated through to a higher environmental impact (GHG CO2e, water, waste, energy) at higher incomes.