Knowledge for better food systems

Showing results for: Specific behaviour and practice theories

A range of different disciplines are contributing with theories to help us understand and predict human behaviours and practices that relate to food, consumption, resource use or climate change. For example, psychologists might analyse how a consumer-oriented society impacts well-being; economists try to understand consumer reactions to sugar taxes; anthropologists look at cultural variables affecting preferences for meat and sociologists at how inequality, technical innovations or power structures differently affect norms of consumption among different groups.

9 December 2019

This report from the Centre for Agroecology, Water and Resilience (CAWR) at Coventry University examines how farming in China can move away from a dependence on “industrial agriculture” (defined here as excessive and inefficient use of fertilisers and pesticides) towards agroecological systems (including practices such as lower stocking densities, using manure instead of synthetic fertilisers, growing diverse crops and using soil-building techniques). 

2 December 2019

This report by the Environmental Investigation Agency and NGO Greenpeace studies how UK supermarkets have taken action on plastic packaging. It finds that overall plastic packaging used by UK supermarkets has risen by 2% between 2017 and 2018, mainly driven by sales of branded products. Waitrose and Morrisons have made the most progress in reducing plastic packaging.

25 November 2019

FCRN member Anna Birgitte Milford has co-authored this report, which offers a case study of a proposed rooftop greenhouse project in Bergen, Norway. The report considers the opportunities and challenges associated with building rooftop greenhouses.

11 November 2019

This book shows how innovation in the European food system is contributing to meeting the Sustainable Development Goals, and give recommendations for how various stakeholders can cooperate productively with startups and entrepreneurs.

9 October 2019

The Food Ethics Council has published a report on food citizenship, which it defines as a growing movement of people acting as interdependent participants in our food systems, not just as producers or consumers in linear supply chains. 

Image: Marco Verch, Menu in the canteen consisting of mixed salad with carrots, cucumber, rocket, beetroot, feta cheese and egg, with a wholemeal and tea, arranged with cutlery on a beige tray, Flickr, Creative Commons Attribution 2.0 Generic
8 October 2019

This paper by FCRN member Emma Garnett finds that doubling the availability of vegetarian lunchtime meal options (from one-in-four to two-in-four) in university cafeterias increases vegetarian sales by 40-80%, with little change to overall sales and no detectable rebound effects (such as lower vegetarian meal sales at other meal times such as evening meals). 

Image: USDA NRCS Montana, Soil moisture meter is used to measure soil moisture, Wikimedia Commons, Public domain
2 October 2019

FCRN member Susanne Freidberg of Dartmouth College has written this paper about the difficulties that companies such as food manufacturers face in gathering data about their food supply chains and using that data to promote sustainability. The paper is based on over fifty semi-structured interviews with companies and analysis of their data collection tools.

4 July 2019

This report from the Food and Agriculture Organisation of the United Nations (FAO) and international humanitarian agency CARE provides advice, tools and successful examples on integrating gender equality and women’s empowerment into programmes on climate-smart agriculture.

Image: Max Pixel, Food Plant Wild Blueberries, CC0 Public Domain
3 July 2019

This book chapter questions the validity of viewing food primarily as a tradable commodity, noting that doing so encouraging policies based on markets, corporate profit and the private enclosure of resources that were previously freely available to all. The authors propose, instead, that food should be viewed as a commons, i.e. a shared resource. 

Image: Amber, Cupcakes rock onesie, Flickr, Creative Commons Attribution 2.0 Generic
25 June 2019

This paper analysed thousands of items of children’s clothing and found that many feature images of food - particularly on girls’ clothing - and that those images often depict unhealthy food types.

17 June 2019

This book synthesises the academic literature on sustainable food supply chains and offers quantitative models on topics such as shelf life, vehicle routing and waste management.

11 June 2019

This book offers a cross-disciplinary collection of perspectives on the many sustainability issues facing the global food system today. Topics include food insecurity, healthy diets, organic food, food among refugees and food waste management strategies.

11 June 2019

This report details the findings of a seven-month bike tour of rural communities in the UK carried out by the RSA Food Farming & Countryside Commission. It gives an account of rural life in the UK, covering topics such as extreme weather (and its impact on farming), housing prices, flood risk, sheep farming, closure of rural businesses and the potential impact of Brexit on trading across the Northern Irish border with the Republic of Ireland.

3 June 2019

This open access book, by Anna Davies, uses case studies to examine the past and present of food sharing in cities.

Image: Pxhere, USA America money, CC0 Public domain
29 May 2019

According to this paper, survey participants were less likely to support implementing carbon taxes if they were also given the option of implementing a “green nudge” policy (making renewable energy plans the default option for residential consumers, but not compulsory).

13 May 2019

FCRN member Sara Middleton has been involved in producing the documentary Bananageddon, which looks at the socio-economic and environmental issues of current banana production methods and what the future holds for the world’s favourite fruit.

13 May 2019

This book gives an overview of new developments in organic agriculture, with a focus on how organic farming can adapt to a changing climate.

Pages