Knowledge for better food systems

Showing results for: Food culture

21 October 2020

This book tells the stories of 13 foods that are endangered by climate warming, discusses their origins and histories, and suggests how to protect them.

21 October 2020

In this paper, FCRN member Gesa Biermann uses a survey of German consumers to explore the different meanings and expectations attached to eating at home and eating in restaurants. The study shows that meat-eating is more common in restaurants than at home, for example 59% of flexitarian respondents ate more meat at a restaurant than at home. This is attributed to perceptions of eating meat in restaurants being an opportunity to treat oneself and celebrate special occasions. The paper suggests that to encourage plant-based eating in restaurants, the meaning of plant-based foods must become more aligned with notions of “the good life” (for example, relating to ideas about hospitality, generosity and pleasure).

23 September 2020

In this book, farmer and writer James Rebanks describes how the landscape and community that his family farm is part of has changed over the past few decades as farming methods have become more intensive.

8 July 2020

This paper from the Oxford Livestock, Environment and People (LEAP) programme examines the narratives that have - at different times and places - surrounded three scenarios about the future of milk and dairy: “more milk”, “better milk” and “less milk”. 

23 June 2020

This book examines the social and cultural aspects of the concept of a “good farmer”. It discusses the origins of the concept, symbolism, morality, gender issues and future challenges.

17 June 2020

According to this paper, participants in a survey of 193 Dutch citizens were more likely to view cultured meat favourably after they were given information about its purported benefits, compared to before they were given information. Most participants were willing to pay a premium of 37%, on average, for cultured meat over conventional meat.

9 June 2020

This paper by FCRN member Anke Brons explores the meaning of inclusivity and exclusivity in sustainable diet recommendations, specifically in relation to the experience of Syrian migrants in the Netherlands. 

26 May 2020

This paper from the UK think tank International Institute for Environment and Development (IIED) presents the results of research carried out together with women vendors in the dining areas of the Achumani and Obrajes markets in La Paz, Bolivia. The research is guided by the principle of “citizen agency” - involving non-scientists in the research process - which the paper argues is important for avoiding mismatches between public policy and local realities.

26 May 2020

FCRN member Bálint Balázs of the Environmental Social Science Research Group, Budapest, Hungary has co-authored this paper, which argues that Eastern European food practices have been overlooked or their importance downgraded in much of the contemporary academic literature. The paper uses three examples to illustrate how evidence from Eastern Europe is often represented by deploying the terminology and concepts developed in West European food scholarship.

29 April 2020

This report from UK group Beyond GM (directed by FCRN member Pat Thomas) presents the results of a world café held in September 2019. The world café brought together people representing a wide variety of practices, beliefs and views on the subject of genome editing in plant breeding, and the conversation covered values, worldviews, ethics, regulation, citizen engagement and more.

29 April 2020

This paper studies the relationship between food system drivers and sustainability for a sample of low-, middle- and high-income countries. The aim of the research is to provide a clearer understanding of what drives food system sustainability, in order to better target interventions and investments to transform the food system.

31 March 2020

This blog post from the UK’s Food Ethics Council explores some of the ethical complexities in the food system’s response to COVID-19. It notes that many people are displaying compassion and supporting neighbours during the pandemic. It also argues that other ongoing crises, including climate, nature loss, health and the UK’s post-Brexit trade deal negotiations, must not be neglected.

24 March 2020

This podcast by the research programme Praxis: Arts and Humanities for Global Challenges discusses interdisciplinary research, balancing priorities of preserving local food varieties with feeding the population and the future food research agenda.

16 March 2020

This paper finds that downplaying explicit statements of environmental benefits can be a more effective advertising strategy than prioritising the environmental aspects in product categories that are not normally seen as “green”. This is because consumers often perceive green products as performing less well than conventional products, according to the paper. 

18 February 2020

This article in the Guardian, by food writer Bee Wilson, author of The Way We Eat Now, describes the debate around so-called ultra-processed foods. Wilson describes the classification system for processed foods developed by researcher Carlos Monteiro and the research being done on the health impacts of ultra-processed foods.

10 February 2020

This book uses a range of case studies to explore how food and immigration influence each other in North America, focusing on borders (e.g. geopolitical or cultural), labour and identities (including changing diets).

3 February 2020

This podcast from global food community Food Matters Live discusses the effect that veganism has recently had on the food industry, how plant-based food and drink is likely to develop throughout 2020, and how the media and food companies talk about plant-based foods.

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