Knowledge for better food systems

Showing results for: Industry actions/CSR

20 March 2019

This report from the UK’s Sustainable Restaurant Association reviews the current state of sustainability in the UK food service sector. The three main challenges it identifies are reducing the amount of meat on menus, reducing food waste, and using less single-use plastic packaging.

Image: Impossible Foods Media Kit, IF Impossible Burger 08
20 March 2019

FCRN member Alexandra Sexton describes the narratives and counter-narratives that have been used to talk about alternatives such as cultured meat and plant-based meat replacements.

11 February 2019

This piece from the New Food Economy interviews several researchers across the United States who have felt pressure from food industry bodies and funders.

11 February 2019

This book, by Mark Gibson, gives a broad overview of the development of the food industry and drivers of food supply, including information on food waste, genetic modification, food safety, politics and social trends.

Image: PDPics, Potato chips, Pixabay, Pixabay License
4 February 2019

This report from The Lancet Commission identifies the drivers behind what it terms ‘The Global Syndemic’, i.e. co-occurring pandemics, of obesity, undernutrition and climate change. The report finds that no country has successfully reversed its epidemic of obesity because the underlying causes have not been solved.

22 January 2019

This book, by the academic Marion Nestle, describes how the food industry uses nutritional claims to promote sales of particular types of food.

Image: Phil Dolby, Harvest, Flickr, Creative Commons Attribution 2.0 Generic
22 January 2019

FCRN member Susanne Freidberg examines corporate sustainability practices in the food sector, noting that many early projects overestimated consumer interest in environmental impacts information and the ability of the supply chain to produce that data, and that effective initiatives often require businesses to partner with academia and NGOs.

Image: Renee Comet, Soda, Wikimedia Commons, Public domain
22 January 2019

This paper explores the influence that the Coca-Cola Company has had on obesity science and policy in China, in part through Coca-Cola’s influence on the International Life Sciences Institute (ILSI). The author notes that China’s health recommendations usually focus on physical activity instead of the dietary policies recommended by the World Health Organisation - in line with Coca-Cola’s message that all food and drinks can be part of a healthy diet, as long as there is enough exercise.

Image: Vladimir Kirakosyan, SAS Supermarket - interior, Wikimedia Commons, Creative Commons Attribution-Share Alike 3.0 Unported
3 December 2018

The global supermarket sector's commitments to protect public health are “generally disappointing”, finds FCRN member Claire Pulker of Curtin University. However, some progress is being made address food waste, assure food safety and quality, and support selection of healthy foods.

28 November 2018

Entrepreneur network Forward Fooding has produced a global map of “FoodTech” startups, categorised into agricultural technology, next-generation food, consumers apps and services, delivery, smart appliances, surplus and waste, safety, traceability, and processing.

Image: Richard Croft, Tesco Extra, Geograph, Attribution-ShareAlike 2.0 Generic
19 November 2018

UK supermarket Tesco and wildlife NGO WWF have set up a four-year partnership to work on reducing the environmental impacts of food. They aim to halve the environmental impact of the average UK shopping basket, according to a metric that they will develop.

29 October 2018

The book “Organic Food and Farming in China: Top-down and Bottom-up Ecological Initiatives”, by Steffanie Scott, Zhenzhong Si, Theresa Schumilas and Aijuan Chen, examines the development of the organic food sector in China and its influences from both the state and grassroots actors.

2 October 2018

This book, edited by Shakeel Ahmed, showcases the latest research and applications in bio-based food packaging materials.

2 October 2018

Utilities company Veolia and plastics charity RECOUP have together released the report “Plan for plastics”, which considers how the UK can improve plastic recycling. The report finds that 93% of people think plastic bottles should be made with recycled materials and are willing to pay 2.5 pence more, on average, for a recycled bottle (compared to a non-recycled bottle). Less than 5% of plastic film is currently recycled, compared to 59% of plastic bottles.

18 September 2018

In a write-up of a meeting of its Business Forum, the Food Ethics Council asks whether the concept of “ethical consumerism” is adequate for addressing food system sustainability issues. The report points out that “ethical” can have many different meanings, that businesses can lack a cohesive sustainability strategy if they are too responsive to current trends on consumer concern, that focusing on consumers can neglect systemic problem, and that not all people can afford to prioritise ethical concerns when buying food. The report also offers some recommendations to businesses.

4 September 2018

This book, written by the Barilla Center for Food & Nutrition and edited by Danielle Nierenberg of Food Tank, discusses how the global food system can produce sustainable, healthy food for everyone. Topics include soil degradation, water use, barriers to accessing food, corporate influence on dietary choices, and food waste.

Image: Michal Maňas, Bales of crushed blue PET bottles. In Olomouc, the Czech Republic, Wikimedia Commons, Creative Commons Attribution 3.0 Unported
20 August 2018

The UK’s Local Government Association (LGA) has called for industry to stop creating non-recyclable food packaging, saying that “Councils have done all they can,” to tackle the issue of plastic recycling. The LGA has found that only one-third of plastic packaging used by households can be recycled.

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