Knowledge for better food systems

Showing results for: Global

While some of the food system challenges facing humanity are local, in an interconnected world, adopting a global perspective is essential. Many environmental issues, such as climate change, need supranational commitments and action to be addressed effectively. Due to ever increasing global trade flows, prices of commodities are connected through space; a drought in Romania may thus increase the price of wheat in Zimbabwe.

21 October 2020

The Food Systems Handbook is an open source project (supported by international food security organisation ALLFED) to collate and tag resources on the COVID-19 pandemic as it relates to the food system. The content is aimed at professionals in the food security and food systems field. You can add resources to the Handbook here.

21 October 2020

The Routledge Handbook of Food as a Commons is now available in paperback. The book, edited by Jose Luis Vivero-Pol, Tomaso Ferrando, Olivier De Schutter and Ugo Mattei, engages with different schools of thought on how food can be treated as a commons rather than a privatised commodity. Chapters 1 and 24 are freely available to download.

21 October 2020

This book tells the stories of 13 foods that are endangered by climate warming, discusses their origins and histories, and suggests how to protect them.

21 October 2020

This briefing paper from international charity Oxfam argues that international reactions to acute hunger induced by the COVID-19 pandemic are inadequate. It finds that 55 million people are living in a food crisis or emergency (in South Sudan, Northern Nigeria, Somalia, Yemen, the Democratic Republic of Congo, Afghanistan and Burkina Faso), more than the 30 million people who faced severe hunger in 2017.

21 October 2020

This paper uses evidence from 45 developing countries to assess the impacts of the COVID-19 pandemic on food security. It finds that the least developed countries have primarily suffered from food inflation food inflation (i.e. higher food prices), whereas higher-income developing countries have been more affected by food trade restrictions and currency depreciation.

21 October 2020

This paper finds that targeting ecosystem restoration efforts towards 15% of converted lands (i.e. areas that have been converted away from their natural state to cropland or pasture) could prevent 60% of expected extinctions in mammals, amphibians and birds and sequester 299 Gt CO2. It identifies differing priority areas depending on whether the outcomes are optimised for biodiversity, climate mitigation, cost minimisation or all three.

15 October 2020

The Livestock, Climate and Environment Community of Action is a forum for discussing sustainable feed and livestock production systems. It is hosted by the Animal Production and Health Division of the Food and Agriculture Organisation of the United Nations and is open to all stakeholders.

15 October 2020

This short and highly readable paper argues that “creative imagination” and positive stories about the future are necessary for generating solutions, in contrast to “purely technocratic” approaches, which fail to motivate people. It sketches out three possible scenarios for biodiversity and food production in the year 2050, noting that none are inevitable.

15 October 2020

This paper finds that a global shift to vegan diets by 2050 could allow sequestration of 332–547 GtCO2 - equivalent to or greater than the remaining emissions budget for having a 66% of limiting global warming to 1.5 °C. Meat reductions in line with the EAT-Lancet Commission’s recommendations could also lead to significant carbon sequestration.

15 October 2020

This paper argues that the COVID-19 pandemic requires a policy response that significantly reforms the structure of the food system. It examines how policy responses to past food crises have shaped the present system, how COVID-19 is different to past food crises and which policy responses could build a more resilient future food system.

6 October 2020

This book (publication date 30 October 2020), presents interdisciplinary insights on the controlled release of fertilisers, including chapters from researchers in the fields of agriculture, polymer science, and nanotechnology.

6 October 2020

This book (publication date 23 October 2020), takes an interdisciplinary look at groundwater management and sustainability. It covers some food-relevant topics, including the sustainability of groundwater used in agricultural production and trade and the political economy of groundwater irrigation in India.

6 October 2020

This report from the EAT Forum examines current food consumption patterns and finds that most national dietary guidelines do not integrate both health and environmental sustainability. It finds that halving food-related greenhouse gas emissions in G20 countries by 2050 would contribute towards equitably feeding 10 billion people within planetary boundaries.

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. 

23 September 2020

This book by FCRN member Paul Behrens uses paired chapters of pessimism and hope to show how much needs to be done to achieve a hopeful future, but how this would involve actively building a healthier and more fulfilling world. The book covers subjects including food, energy, climate and economics.

23 September 2020

This report from the Convention on Biological Diversity summarises the most recent information on trends in biodiversity. It finds that none of the 20 Aichi Biodiversity Targets - the deadline for most of which is 2020 - have been fully met, although six of the targets have been partially met. It also describes the areas of the targets where progress has been made.

23 September 2020

This paper, co-authored by FCRN member Simon Bager, assesses the sustainability practices of a sample of hundreds of companies in the global coffee sector, including producers, traders, roasters, processors and cafés. It reports that around one third of the companies have no sustainability commitments, another third have one to four commitments and the remaining third have five or more sustainability commitments.

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