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.

29 January 2019

This book, by Jeremy Allouche, Carl Middleton and Dipak Gyawali, describes and critiques different understandings of the concept of the “nexus” between water, food and energy.

29 January 2019

This book explores 18 case studies of family farming across several continents through a ‘sustainable rural livelihood’ framework. The authors are from both academia and development bodies.

29 January 2019

This report from the Ellen MacArthur Foundation outlines three ways in which cities can promote a circular food economy: source food grown regeneratively and (when appropriate) locally; reduce waste and use by-products; and design and market healthier food.

Image: United Soybean Board, Soybean Field Rows, Flickr, Creative Commons Attribution 2.0 Generic
29 January 2019

This paper presents a ‘carbon benefits index’ to measure how land use change contributes to global carbon storage and reduction in greenhouse gas emissions. The index accounts for both the carbon that could be stored if the land were reforested, and the carbon emissions of producing the same food elsewhere.

Image: Julie Edgley, Colourful Maize, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
29 January 2019

This paper presents the Open Source Seed (OSS) Licence, a new legal instrument (inspired by open source software) designed to protect access to plant germplasm as a commons accessible to everyone. The legally enforceable licence is being trialled with varieties of tomato, wheat and maize.

Image: Stian Broch, Barley-otto, EAT-Lancet social media kit
22 January 2019

Last week’s EAT-Lancet Commission on healthy diets from sustainable food systems has received mixed coverage and reactions, some of which we outline here.

22 January 2019

This book, edited by Pasquale Ferranti, Elliot Berry and Anderson Jock, offers readers a ‘one-stop’ resource on food security and sustainability. It has been written by both academics and practitioners.

22 January 2019

The World Economic Forum and Oxford Martin School have released a white paper on alternative proteins, which examines the narratives surrounding such foods, their environmental and health impacts, and the political and regulatory factors impacting their uptake.

Image: Phil Dolby, Harvest, Flickr, Creative Commons Attribution 2.0 Generic
22 January 2019

FCRN member Susanne Freidberg examines corporate sustainability practices in the food sector, noting that many early projects overestimated consumer interest in environmental impacts information and the ability of the supply chain to produce that data, and that effective initiatives often require businesses to partner with academia and NGOs.

15 January 2019

This book, edited by Rachid Serraj and Prabhu Pingali, explores the threats and opportunities that global agricultural and food systems are likely to face between now and 2050. Chapter topics include global drivers and megatrends, urbanisation, technological innovation and intensification of agriculture.

15 January 2019

This policy briefing, by FCRN member Peter Stevenson of Compassion in World Farming, argues that industrial animal agriculture will make it difficult to reach several of the Sustainable Development Goals (SDGs).

15 January 2019

RaboResearch reviews the state of the global animal protein industry, predicting that production will grow in 2019 (albeit at a lower rate than 2018), except in China where production is expected to decline due to African swine fever.

15 January 2019

In this report, the Barilla Centre for Food & Nutrition uses findings from the Food Sustainability Index to investigate best practices in food sustainability, focusing on sustainable agriculture, nutritional challenges, and food loss and waste.

15 January 2019

The EAT-Lancet Commission sets out a “universal healthy reference diet” that it argues will allow the food system to remain within the planetary boundaries while feeding 10 billion people by 2050. The suggested diet includes a variety of plant-based foods and low amounts of animal-based foods.

Image: Pixabay, Burger meat bread, CC0 Public Domain
15 January 2019

In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.

Image: NEON_ja, Chlorella vulgaris Beijerinck NIES-2170 / Olympus IX71+DP72, Wikimedia Commons, Creative Commons Attribution-Share Alike 3.0 Unported
15 January 2019

Insects, seaweed, microalgae, cultured meat, mycoprotein and mussels are among the nine ‘future foods’ discussed in this paper, co-authored by FCRN members Hanna Tuomisto and Hannah van Zanten, which compares the nutritional profiles and environmental impacts of these foods with conventional plant- and animal-sourced foods.

10 December 2018

Non-profit organisation Ceres has produced an overview of resources (standards, methodologies, tools, and calculators) for assessing greenhouse gas emissions from agricultural production and agriculturally-driven land use change.

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