Knowledge for better food systems

Showing results for: Vegetarianism/veganism

21 October 2020

In this paper, FCRN member Gesa Biermann uses a survey of German consumers to explore the different meanings and expectations attached to eating at home and eating in restaurants. The study shows that meat-eating is more common in restaurants than at home, for example 59% of flexitarian respondents ate more meat at a restaurant than at home. This is attributed to perceptions of eating meat in restaurants being an opportunity to treat oneself and celebrate special occasions. The paper suggests that to encourage plant-based eating in restaurants, the meaning of plant-based foods must become more aligned with notions of “the good life” (for example, relating to ideas about hospitality, generosity and pleasure).

15 October 2020

This report from sustainability non-profit Forum for the Future presents findings from a pilot project with ten US school districts and food manufacturers, which aimed to increase consumption of plant-based food options by high school students. 

6 October 2020

In collaboration with WWF, the UK supermarket Tesco has announced a target of increasing sales of plant-based meat alternatives by 300% by 2025, relative to a 2018 baseline. To meet this goal, Tesco plans to introduce new plant-based products, try to keep prices affordable, work with suppliers to encourage innovation and display meat replacements alongside their animal-based equivalent.

6 October 2020

This paper co-authored by FCRN member Emma Garnett finds that placing vegetarian options first on the counter of student cafeterias increases their sales by 5-6% when the different options are widely spaced (>1.5m), but not when the options are close together (<1.0m).

6 October 2020

This commentary piece, co-authored by FCRN member Elin Röös, argues that the message ‘less but better meat’ needs to be defined more clearly, since there is a risk that the message could actually push livestock production towards more harmful practices. 

9 September 2020

In this report, UK non-profit Forum for the Future argues that chefs have an important role to play in providing healthy and sustainable diets. The report sets out a vision of future chef training that focuses less on meat and dairy and more on “ethical, seasonal and sustainably sourced ingredients”.

9 September 2020

According to this report by UK NGO Eating Better, the proportion of UK supermarket ready meals that is plant-based has increased significantly, from 3% in 2018 to 16% in March 2020, with another 9% being vegetarian but not wholly plant-based. Morrisons, Asda and Aldi doubled the size of their meat free range in the last two years. 

9 September 2020

In this paper, FCRN member Raychel Santo reviews evidence on the potential benefits and risks of the production and consumption of plant-based and cell-based meat alternatives. The paper covers implications for health, environmental performance, animal welfare, economy and policy.

23 June 2020

This handbook by US think tank Brighter Green is a guide for chefs on how to promote change towards a “plant-forward” food system. It includes sections on key concepts in food systems, the social, economic and environmental implications of the food system, how chefs can help to change the food system, examples of sustainable food initiatives, and practical tips on using plant-based ingredients.

16 March 2020

This e-book from the international climate nonprofit Project Drawdown reviews the world’s options for reducing greenhouse gas emissions. The top solutions related to food and land (see section 1.2 of the book) are reducing food waste, shifting to plant-rich diets, protecting ecosystems such as peatland and forests, and shifting agricultural practices (e.g. improving rice production).

16 March 2020

This report from UK campaign group Action on Salt finds that three-fifths of plant-based restaurant meals and two-fifths of plant-based food options in fast food outlets and coffee chains contain 3 grams of salt or more - half of an adult’s daily recommended salt intake. The report argues that consumers should have access to healthier plant-based options, particularly since the public tends to perceive vegan food as healthy.

3 March 2020

This book takes a philosophical approach to the “raw vegan” diet. It discusses the ethics of eating animal products, including laboratory-grown meat, and further argues that cooking food encourages people to eat foods that are not healthy.

3 March 2020

This report by Hong Kong media platform Green Queen gives an overview of alternative protein startups in Asia, in the categories of cultivated protein (e.g. laboratory-grown meat), modern processed plant-based products, and whole-food alternatives (such as jackfruit or lion’s mane mushrooms, which are sometimes used to mimic the texture of meat despite not having the same protein content). The authors argue that Asia’s alternative protein industry is likely to overtake US and European brands because of demand from Asia’s growing middle class, relatively low production costs and products that are tailored to local tastes.

18 February 2020

The University of Oxford’s Livestock, Environment and People project has published a new series of blog posts exploring controversies in the food system. The series aims to explore and clarify areas where evidence is unclear.

3 February 2020

This podcast from global food community Food Matters Live discusses the effect that veganism has recently had on the food industry, how plant-based food and drink is likely to develop throughout 2020, and how the media and food companies talk about plant-based foods.

28 January 2020

This Guardian article discusses farms that are growing crops organically without using animal manure or blood and bone meal, in contrast to most organic farms. This approach is not yet widespread, with only around 50 such farms in the United States. Relevant organisations include the Biocyclic Vegan Standard and the Vegan Organic Network.

20 January 2020

In this report, the global non-profit World Resources Institute lists 23 ways in which the food service sector could encourage diners to choose dishes that contain more plants and less ruminant meat.

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