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.
This report sets out the plans of the UK’s NFU (National Farmers Union) to make emissions from agriculture in England and Wales net zero by 2040. It calls for collaboration between farmers, government and NGOs to reduce emissions through improved production efficiency, carbon capture through land management, and bioenergy with carbon capture and storage (BECCS).
Eating Better has released a roadmap of 24 actions that government, food service, retailers, food producers and investors can take to halve UK meat and dairy consumption by 2030 and to switch to “better” meat and dairy as standard.
This Business Forum Report from the Food Ethics Council explores the ethical implications of the food industry’s involvement with food charity projects such as school breakfast clubs or donations of food and money by supermarkets.
In this report, Rosalind Sharpe of the Food Research Collaboration documents a series of interviews with farmers in the UK, showing whether and how human health factors into their work and decision making. The report was produced in collaboration with The RSA Food, Farming and Countryside Commission (read the Commission's report here).
The final report of the UK’s Food, Farming and Countryside Commission sets out 15 recommendations to policymakers, business and communities across the areas of healthy food, a ‘fourth agricultural revolution’ based on agroecological principles, and rural communities.
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.
Conservation NGO WWF has released the 40-minute film “Our planet, our business”, which sets out five principles for businesses to follow in order to protect nature and their own future.
This briefing from the Food Research Collaboration, the latest in its Food Brexit Briefings series, argues that the UK’s upcoming departure from the European Union’s Common Agricultural Policy could allow agricultural subsidies to be redirected from large farms towards smaller farms and allotments, enabling more people to grow their own food.
This report from the UK’s Committee on Climate Change (CCC) sets out the UK’s current progress towards its climate goals. It finds that, since June 2018, the UK government has only delivered 1 out of 25 essential policies needed to cut emissions and only 7 out of 24 progress indicators are on track.
Over 100 food organisations, including many supermarkets, have signed the “Step up to the Plate” pledge (organised by the UK’s Department for Environment, Food and Rural Affairs) to halve food waste by 2030, support a week of action in November 2019, empower citizens and change their individual habits so as to reduce food waste.
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.
This report from UK animal welfare organisation Compassion in World Farming sets out its vision of how the UK government can contribute to making the food system more “nourishing, sustainable, equitable and humane”.
This report by UK food waste campaigning organisation Feedback examines the use of wild fish and land by the Scottish farmed salmon industry. It finds that the industry, which is largely controlled by six companies, already uses the same amount of wild fish that the whole UK population purchases, and that it would need to use two-thirds as much again to meet its growth ambitions.
This briefing paper from the Centre for Food Policy at City, University of London examines what the food system is, how it can be defined, and why those definitions matter to the development of food policy.
A new a two-year interdisciplinary project research project, Rurban Revolution, will ask whether ruralising urban areas through greening and growing can create a healthy, sustainable and resilient food system. The project, based at Lancaster University, will be run by Jess Davies. Thanks to FCRN member Lael Walsh for bringing this project to our attention.
The UK government has announced a year-long review of the food system, which will lead to a new National Food Strategy for England. As well as consulting experts and people working through the supply chain, the review process will include a Citizen’s Assembly (a form of sortition), where a representative set of randomly selected people will listen to the evidence, debate it and make suggestions for next steps.