Showing results for: 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.
In November 2017, in response to the FCRN’s report Grazed and Confused, the Eating Better Alliance brought together a range of researchers and civil society to discuss pasture farming and in particular its contribution to climate change. The meeting began with a presentation by Tara Garnett. It was organised because Eating Better was keen to have a discussion about the implications of this research for civil society messaging toward ‘less and better’ meat and dairy, and farming in pasture-based livestock systems.
This special edition of ‘Duurzaam Bedrijfsleven’ (in Dutch) is dedicated to food issues.
Swiss company Eaternity has developed a set of tools to aid restaurants and chefs to get insights into the supply-chain of the produce they use and improve their nutritional and environmental impacts. The tools include a series of health and sustainability indicators and labels and a menu design app.
This report by Dutch bank ING considers the potential for a protein shift away from animal to plant protein. It finds that a quarter of EU consumers expects to eat less meat in five years’ time, mainly because of the concerns about the associated negative health effects. In addition, it poses that a further shift in consumer preferences is likely as the level of innovation in alternative protein is high and governments are increasingly concerned about the carbon footprint of diets.
This blog by Annabel de Frece and Rebecca Wells talks about their work as teaching Fellows for the Innovative Food Systems Teaching and Learning (IFSTAL) Programme. IFSTAL aims to improve food systems teaching across universities in the UK. In the blog, the authors relate some of the rationale behind the teaching methods.
The Food Ethics Council has published a free, special edition, online magazine – ‘For whom? Questioning the food and farming research agenda' – that brings together the thoughts and opinions of over 30 experts.
This new report by the Sustainable Food Trust, ‘The hidden cost of UK food’, presents an analysis of the price of the externalities (and subsidies) of the UK food system, which they compare to the amount of money spent on food and non-alcoholic drink at consumer outlets.
Scientists from national academies across Europe are calling for urgent action on food and nutrition in a new independent report published by the European Academies’ Science Advisory Council (EASAC). This analysis can be relevant for policy-makers working on food, nutrition, health, the environment, climate change, and agriculture.
This journalistic photo and video reportage on the National Geographic website shows some of the most high-tech farming methods in the world, based in the Netherlands.
The University of Cambridge Conservation Research Institute have set up a blog to provide space for a conversation about the future of the British countryside.
In October 2016, the Kigali Amendment to the Montreal Protocol was adopted by the world’s nations, mandating the phase-down of hydrofluorocarbons (HFCs) by cutting their production and consumption. This new report from the University of Birmingham, published at the one year anniversary of the Kigali Amendment, highlights the significant challenge facing the European retail industry as it transitions from damaging HFCs to natural refrigerants.
IntoFood is a Norwegian-based organisation which helps food companies to report on sustainability and create greener menu offerings, led by FCRN member Will Nicholson. They have completed a project with ISS, a large catering company, in which they generated new menu information including carbon footprint data for all of the 2000+ recipes in ISS’ menu management system.
This Guardian article introduces UK startups which aim to improve quality and reduce the environmental impact of food, using new technologies to facilitate their business. The article notes that the number of startups have begun growing in recent years, as the issue of sustainability become more important to consumers. These companies normally sell produce that would go unsold in other circumstances.
This is a baseline report by research consortium INHERIT funded by the EU’s Horizon 2020 programme. The INHERIT project aims to identify effective inter-sectoral policies, interventions and innovations that enable a ‘triple win’ by reducing environmental impacts, improving health and wellbeing, and generating greater health equity.
This paper examines the common assumption that local foods are more sustainable than foods sourced from more distant locations. Using the multi-criteria decision aid method (MCDA), which allows for multi-dimensional criteria to be assessed, this paper answers the following research question: “how do selected local or global food products compare and which rank first in terms of sustainability performance?”.