Showing results for: Theory, methods and tools
There are different ways to analyse and evaluate impacts from food production and consumption. This section highlights papers that introduce specific methodologies, tools and theories that can be used as a guide or reference when developing a research or policy approach.
This paper, by John Lynch of the University of Oxford’s LEAP project, finds that carbon footprint studies of beef cattle typically do not report separate values for emissions of different greenhouse gases such as methane and nitrous oxide. Instead, studies generally report only an aggregated figure in the form of the 100-year Global Warming Potential (GWP100) as CO2-equivalent.
This paper, by researchers from the University of Oxford’s LEAP project, models the climate impacts of beef cattle and cultured meat over the next 1000 years using a climate model that treats carbon dioxide, methane and nitrous oxide separately, instead of using the widespread Global Warming Potential, which assigns a CO2-equivalent value to each greenhouse gas according to warming caused over a specified timeframe.
This book, by William D. Schanbacher, addresses ethical issues around access to food, outlines how the global food system works, and offers suggestions on how people can engage their communities and learn more about the foods they eat.
This report from IPES Food argues for a new approach to governing food systems in Europe, where sustainability goals are integrated across policies for different sectors, including agriculture, trade, food safety, environment and research.
This piece from the New Food Economy interviews several researchers across the United States who have felt pressure from food industry bodies and funders.
The World Resources Institute has published its early findings on research into language that appeals to British and US consumers when describing plant-based foods.
This book, by Mark Gibson, gives a broad overview of the development of the food industry and drivers of food supply, including information on food waste, genetic modification, food safety, politics and social trends.
This report, part of the UK Food Research Collaboration’s Food Brexit Briefings series, argues that the UK’s exit from the European Union will not solve the fishing industry’s problems - rather, that international fishing rules, overfishing and the UK’s own policies have contributed to those problems.
Using home-made solar cookers instead of microwaves could reduce greenhouse gas emissions and electricity use as well as enhance social well-being and motivate people to behave more sustainably, according to this paper, which considers Spain as an example.
This life cycle assessment of beef cattle production in the United States calculates greenhouse gas emissions, fossil energy use, blue water consumption and reactive nitrogen loss per kg of carcass weight.
This book, edited by Alessandro Corsi, Filippo Barbera, Egidio Dansero and Cristiana Peano, discusses the prospects for the development of alternative food networks and uses the Italian region of Piedmont as a case study to look at alternative food networks from a variety of perspectives.
This 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.
This paper explores attitudes towards eating insects, based on a online survey of Finnish consumers. It finds that both vegetarians and omnivores are more likely than vegans to consider eating food made from insects.
FCRN member Diego Rose has written a paper on the links between dietary choices in the United States (based on real dietary data), environmental impacts, and nutrition quality, finding that the diets with the lowest greenhouse gas emissions per calorie generally scored better on the US Healthy Eating Index.
FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.