Knowledge for better food systems

Plating Up Progress 2020 analysis

UK NGO the Food Foundation has published its Plating up Progress 2020 analysis of the progress being made by major UK-operating businesses within the food retail, foodservice and restaurant chain sectors across key themes relating to the transition to a healthy and sustainable food system.

There are separate sector overviews for supermarkets, foodservice, fast food and restaurant chains. The assessments cover nutrition, climate change, biodiversity, sustainable food production, food waste, plastics, animal welfare & antibiotics, and human rights.

Read more here. See also the FCRN’s Plating up Progress project page and the Foodsource resource What interventions could potentially shift our eating patterns in sustainable directions?

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Europe

Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.

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