Knowledge for better food systems

Showing results for: Sustainable healthy diets

15 May 2018

The Barilla Centre for Food and Nutrition (BCFN) has launched a weekly review of food sustainability news, as well as fortnightly in-depth analyses of specific themes such as women farmers and global water management.

9 May 2018

Helen Adams of the Livestock, Environment and People (LEAP) project, to which the FCRN is linked, has written about LEAP’s first public engagement project. The team ran a stall at Super Science Saturday at Oxford’s Museum of Natural History. Members of the public tasted samples of vegetarian sausages and vegan cheese and were asked to sort different food types according to their greenhouse gas emissions.

9 May 2018

80% of children and 95% of teenagers are not eating enough vegetables, according to the Veg Power fund recently launched by The Food Foundation. Veg Power is running a crowdfunding campaign to promote vegetable consumption among children, produce information for parents, develop contacts with industry and write a book of vegetable-centred recipes for children. Supporters include Jamie Oliver and Hugh Fearnley-Whittingstall.

Image: Lisa.davis, A vegetarian Indian Thali, Wikipedia, Creative Commons Attribution-Share Alike 2.0 Generic
30 April 2018

The authors of this paper calculate the carbon footprint of various recommended healthy diets around the world and find that most recommendations are inconsistent with the 1.5°C climate target, and are probably also inconsistent with the 2.0°C target unless non-food sectors almost completely cut their carbon emissions by 2050. Annual per capita diet-related carbon footprints vary from 687 kg CO2 eq. for Indian vegetarian dietary guidelines to 1579 kg CO2 eq. for US dietary guidelines.

24 April 2018

This book, by Sirpa Sarlio, explores various aspects of the environmental, social and economic sustainability of the global food system, discusses health and sustainability aspects of specific foods including insects and meat substitutes and sets out options for promoting healthy and sustainable diets.

10 April 2018

FCRN member Corné van Dooren defended his PhD thesis at VU University Amsterdam on 20 March 2018 on the topic of optimising both nutritional quality and environmental sustainability of diets.

Image: Jeremy Noble, Roast, Flickr, Creative Commons Attribution 2.0 Generic
26 March 2018

In this paper, the authors conducted a review of numerous studies to examine the content, advantages and limitations of a frame-based approach to assist consumers in reducing their intake of conventional meat (e.g. eating less meat or different meat, such as organic or certified for animal welfare or environmental impact). Particularly, they want to evaluate whether behaviour can be shifted by creating new frames and to identify frames that can bridge a transition by highlighting ‘push’ factors away from routine meat eating, or ‘pull’ factors towards encouraging the consumption of alternatives.

19 March 2018

A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.

Image: Memphis Meats Press Kit, Southern Fried Chicken
19 March 2018

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.

19 March 2018

This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.

12 March 2018

Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.

Image: stu_spivack, hummus, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
6 March 2018

In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.

Image: Jon Åslund, Frukt och Grönt (och andra färger) i Östermalmshallen, Flickr, Creative Commons Attribution 2.0 Generic
26 February 2018

In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.

Image: USDA, 20130920-OC-LSC-0594, Flickr, Public Domain
26 February 2018

Three letters have been published in a recent edition of PNAS criticising the assumptions and conclusions drawn by a 2017 paper which sought to quantify the greenhouse gas (GHG) and nutritional implications of completely eliminating animals from US agriculture. A rebuttal letter by the authors of the original 2017 paper appears alongside the three letters in the journal.

Image: Billy Hathorn, USDA Bldg., Washington, D.C. IMG 4787, Wikimedia Commons, Creative Commons Attribution-Share Alike 3.0 Unported
20 February 2018

A former lobbyist for the Snack Food Association and the Corn Refiners Association (whose members make high-fructose corn syrup) has been granted a waiver of conflict of interest rules, enabling her to advise the US Department of Agriculture on dietary guidelines.

Image: Aaron Leavy, Grass, Flickr, Creative Commons Attribution 2.0 Generic
13 February 2018

Grass could be the next source of human-edible protein.

Image: Marco Verch, Bowl of nuts close-up, Flickr, Creative Commons Attribution 2.0 Generic
6 February 2018

The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.

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