Knowledge for better food systems

Showing results for: Food nutrients

17 June 2020

The UK’s Independent Food Aid Network (IFAN) reports that its members have distributed 175% more emergency food parcels during April 2020 than during April 2019. The data covers 112 organisations operating 213 independent food banks across the UK. The number of people supported by or referred to these food banks was 132% greater when comparing across the same time periods. 

17 June 2020

This book looks at how local food biodiversity can help to improve nutrition. Chapters cover the impacts of poor diets, evidence for the role of biodiversity in supporting healthy diets, agroecology, public food procurement, youth-led innovations and reframing food systems narratives.

19 May 2020

This commentary piece draws on the experience of nutrition labelling to explore whether environmental sustainability labelling on food products can encourage more sustainable food choices and contribute towards building a healthy, sustainable food system.

7 April 2020

This book examines how communities of microorganisms (microbiomes) affect their multicellular hosts, including soil, plant, animal and human hosts. It discusses how microbiomes affect the behaviour, nutrition and disease susceptibility of their hosts.

16 March 2020

This report from the Dutch non-profit Access to Nutrition Foundation assesses the efforts of India’s 16 largest food and beverage manufacturers to contribute to improved nutrition. It finds that current industry efforts, while growing, are not enough to meet India’s current nutritional challenges. 16% of the 1456 products assessed met criteria for being healthy, and few companies are tackling undernutrition, micronutrient deficiencies and overweight across all of their business areas.

10 March 2020

This report from the Dutch non-profit Access to Nutrition Foundation and UK charity ShareAction analyses the extent to which the 10 largest supermarket chains are reporting their progress on diet, nutrition and health. It finds that current levels of disclosure are sparse and varied between stores, with no store reporting on more than 35% of the indicators assessed in this report. Sainsbury’s supermarket has the greatest extent of reporting.

3 March 2020

This report from the UK’s Eating Better alliance argues that replacing red meat with chicken is not a sustainable solution, and that growing consumption of poultry meat comes with costs to health, the environment, animal welfare and rural livelihoods. The report calls for reduced chicken consumption in the UK (to be replaced with plant proteins such as beans and nuts), and shifting away from intensive chicken farming towards “mixed and regenerative farming systems”.

3 March 2020

This paper gives an overview of the potential public health impacts of dairy production and consumption across the globe. It notes that dairy production is projected to increase by a quarter between 2014 and 2025, driven by both a rising global population and increases in the amount of dairy consumed per person.

24 February 2020

This WHO-UNICEF-Lancet Commission examines the effects of climate change and food advertising on children’s health and likelihood of enjoying a good future. The report argues that children’s wellbeing should be placed at the heart of the Sustainable Development Goals. 

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.

18 February 2020

This report from Sustainable Diets for All (a programme by Hivos and the International Institute for Environment and Development) documents a food diaries project in East Java that aimed to address the triple burden of malnutrition: co-existing undernutrition, overweight and micronutrient deficiencies.

20 January 2020

This paper reviews the ingredients and nutrient contents of several plant-based meat alternatives (made from soy, other legumes, mycoprotein and cereals) and compares them to traditional meat products. It finds that no broad conclusions can be drawn about whether meat analogues or traditional meat products are healthier, with their composition varying between products.

13 January 2020

This paper finds that replacing some rice cultivation in India with other cereals such as sorghum and millet could improve nutrient supply, decrease carbon emissions and water use, and increase the resilience of India’s food system to extreme weather events. 

13 January 2020

This paper assesses how nationally recommended diets across the world compare to average diets in the categories of human nutrition, environmental impacts and animal welfare. It finds that, in most countries, the recommended diets largely out-perform current diets in all three categories because of lower animal product consumption.

7 January 2020

The Lancet and the World Health Organisation have produced a series on the double burden of malnutrition and how it affects low- and middle-income countries. The double burden of malnutrition refers to the simultaneous presence of overnutrition (e.g. overweight and obesity) and undernutrition (e.g. stunting and wasting) in a country, city, community or person. 

11 November 2019

This paper uses data from 1961 to 2010 to assess the effects that extreme weather events had on nutrient supplies (micronutrients, macronutrients and fibre) in different countries. Extreme weather generally had a small but negative impact on nutrient availability. The effects were more pronounced in both land-locked developing countries and in low-income food deficit countries, with nutrient supply decreasing by between 1% and 8%.

11 November 2019

This paper sets out a definition of so-called hyper-palatable foods (HPF), i.e. foods designed to contain combinations of fat, sugar, carbohydrates, and/or sodium at levels that make it likely that people will continue eating these foods for longer (compared to other foods where they stop eating sooner through the mechanism of sensory‐specific satiety).

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