Knowledge for better food systems

Showing results for: Vegetarianism/veganism

13 January 2020

Farmwel chief executive ffinlo Costain has launched a new podcast, Farm Gate, which focuses on practical solutions for climate and food security. The topics covered are relevant for everyone who eats food, but particularly intended for farmers, food chain professionals, and policy-makers. The FCRN’s Tara Garnett was interviewed in the episode Is 'vegan' a dirty word?

7 January 2020

This report from the US nonprofit Centre for Biological Diversity quantifies the environmental impacts (climate, habitat loss and water use) of caterers or events planners switching from a “conventional American dining menu” (including dairy, beef and other meats) to a mostly plant-based alternative menu. 

2 December 2019

The FCRN’s Tara Garnett appeared on The Food Programme by BBC Radio 4 in the episode “Eating Animals Part 2: A Meat Q&A”. The programme also featured Patrick Holden of The Sustainable Food Trust and writer and environmental campaigner George Monbiot.

2 December 2019

According to a survey by UK NGO Eating Better, 63% of 11 to 18 year olds in the UK see the environment and climate change as the top concern for the UK at the moment. While most do not want to change their levels of meat consumption, 29% of those who do eat meat would like to reduce their consumption.

Image: Ella Olsson, Hummus Dip, Flickr, Creative Commons Attribution 2.0 Generic
4 November 2019

This feature from the Guardian newspaper explores why veganism attracts hostility from some commenters. The piece suggests that opposition to veganism can be driven by concerns about malnutrition and fear of loss of personal freedom, and may also be linked to certain ideas about traditional gender roles.

22 October 2019

The book chapter Why sustainable plant-based diets are needed to reverse the food-climate-health-equity crisis by FCRN member David A Cleveland, part of the book Plant-based diets for succulence and sustainability, argues that plant-based diets are a key part of the response to the interlinked crises in food, climate, health and inequality.

9 October 2019

This report from Farm Animal Investment Risk and Return (FAIRR) (a London-based investor initiative focused on the environmental, social and ethical issues of factory farming) estimates that the global meat substitute market is worth almost $20 billion and is predicted to grow by 7-9% annually. 

Image: Marco Verch, Menu in the canteen consisting of mixed salad with carrots, cucumber, rocket, beetroot, feta cheese and egg, with a wholemeal and tea, arranged with cutlery on a beige tray, Flickr, Creative Commons Attribution 2.0 Generic
8 October 2019

This paper by FCRN member Emma Garnett finds that doubling the availability of vegetarian lunchtime meal options (from one-in-four to two-in-four) in university cafeterias increases vegetarian sales by 40-80%, with little change to overall sales and no detectable rebound effects (such as lower vegetarian meal sales at other meal times such as evening meals). 

2 October 2019

This report from food campaign group Feedback ranks ten UK supermarkets on their efforts to cut the negative impacts of the meat that they sell and encourage their customers to switch to “less and better” meat. 

Image: DanaTentis, Sardine Pesce Fresco, Pixabay, Pixabay License
2 October 2019

This paper models the greenhouse gas (GHG) emissions and water footprints of both baseline consumption patterns and nine different healthy diets that prioritise plant ingredients for 140 countries. The authors find large differences in GHG and water footprints between countries, with vegan, two-thirds vegan or “low food chain” (including insects, molluscs and forage fish) diets generally leading to the greatest footprint reductions.

Image: Pxhere, Avocado cherry tomatoes, CC0 Public Domain
22 July 2019

FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018. 

16 July 2019

New York public policy action tank Brighter Green has published this policy paper, which gives an overview of the state of the plant-based and cellular meat and dairy industries as well as a critique of the criticisms and an effort to reconcile competing concerns and values.

9 July 2019

This report by James O’Donovan, chair of the Cork Environmental Forum, outlines the potential environmental, social, and economic benefits of a transition to a vegan agricultural system in Ireland.

17 June 2019

This report from US management consultancy AT Kearney identifies trends in the cultured meat and meat replacement sectors. It estimates that, by 2040, cultured meat and novel vegan meat replacements will together account for a greater market share than conventional meat.

Image: USDA, Fruit bar pick, Wikimedia Commons, Public domain
3 June 2019

Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.

3 June 2019

This report from the Eating Better Alliance surveys 620 sandwiches available from retailers in the UK. It finds that 85% of sandwiches on the market still have meat, fish or cheese as their main ingredient, and only two sandwiches had any “better meat” certification (RSPCA Assured logos).

3 June 2019

FCRN member Charlotte Kildal has co-authored this paper documenting the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign, where only vegetarian meals are served on one day each week. The paper found that the initiative had mixed results.

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