Showing results for: Food culture
Social scientist and co-founder of the Sentience Institute Jacy Reese discusses public attitudes to diets and the potential of lab-cultured meat to end animal farming, as well as possible pitfalls.
The Intergovernmental Panel on Climate Change (IPCC) has brought out a handbook to help its scientists communicate climate change issues effectively.
Search data on food-related terms is visualised on The Rhythm of Food Website.
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.
This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.
New York City mayor Bill de Blasio, schools chancellor Carmen Fariña and Brooklyn borough president Eric Adams announced that 15 Brooklyn schools will participate in Meatless Mondays in spring 2018. The program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday. The NYC mayor, First Lady Chirlane McCray and Gracie Mansion will also go meatless for all Monday meals.
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.
This paper compares stylised, hypothetical dietary scenarios to assess the potential for reducing agricultural land requirements. It suggests that a combination of smaller shifts in consumer diet behaviour – such as reducing beef consumption by replacing with chicken, introducing insects into mainstream diets and reducing consumer waste – could reduce agricultural land requirements.
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.
While insects have physiological and biological differences which make them more efficient than traditional livestock species, little information exists pertaining to the factors which influence the assessment of the environmental sustainability of insects and their subsequent production systems.
One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.
This paper looks at public awareness of the environmental impacts of meat and attitudes to reducing meat consumption. The study, carried out in Scotland, was based on focus group discussions and individual interviews and tried to understand the cultural and social values associated with eating meat. It found a lack of awareness of the association between meat consumption and climate change, and suggested that individual dietary change will be difficult to achieve without addressing these values and beliefs.
Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements – including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty – consistently invoke themes around autonomy, sufficiency, cooperation, mutual aid, freedom, and responsibility.