Showing results for: Food culture
In his article in The Economist, it is argued that China’s insatiable appetite for pork is not only a symbol of the country’s rise, but also a danger to the world from a sustainability perspective. The article discusses the history of pork consumption in China, its cultural and economic importance as well as how it impacts land use and large scale land acquisitions abroad.
In this blog-post for the The Institute of Food Safety, Integrity & Protection (TiFSiP) Tim Lang, Professor of Food Policy at the City University London and FCRN advisory board member, discusses sustainable diets. He argues that the pursuit of food integrity and authenticity is also the pursuit of sustainability.
A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.
In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches.
About 1900 species of insects are eaten worldwide by at least 2 billion people – not because they are short of food, but out of choice. But for most Western consumers the idea of insects as food is disgusting. However, a handful of entrepreneurial start-ups are working to change this.
In recent years there has been increasing attention for facilitating healthier and more sustainable food choices. Research and policy making in the field, however, have largely ignored important cultural changes that are taking place in the Netherlands (and elsewhere in Europe) due to the inflow of new ethnic groups.
BBSRC - Biotechnology and Biological Sciences Research Council has released a report on sustainable intensification (SI) together with an invitation for interested parties to comment. Responses received will be taken into account in addressing the group’s recommendations.
This paper provides a schema for categorizing all diets as either: low carbohydrate; fat, low glycemic; Mediterranean; mixed, balanced; Paleolithic; or vegan. The researchers emphasize that the aim of the research is not to recommend one particular diet over another, but rather to highlight how disease prevention and increased public health is best realised.
A new paper published in Futures urges discussions about unsustainable food consumption to include more consideration of consumer habits and practices. Responding to reports by the World Economic Forum and the European Commission, it hypothesises that technological innovations and ‘produce more with less’ approaches fail to take into account the varied and nuanced consumer attitudes that surround food, and therefore do not fully consider whether the public would ever actually adopt proposed solutions.
The FoodSwitch app, developed by the George Institute for Global Health to help you make healthier food choices is one of three winners of the Public Health England Award. The app was designed to help the consumer make better food choices and works by displaying nutritional information and offering the user healthier alternatives to the items in their shopping basket.
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries.