Knowledge for better food systems

Fodder: The FCRN Newsletter

We send out a weekly newsletter which provides an essential round-up of food sustainability-relevant publications, articles, jobs and events. Sign up to receive it, or better still join as an FCRN member and connect with our diverse network of members.



Dear FCRN members

Our small team will be variously away over the summer holidays and so Fodder will be taking a short break.  The  next Fodder will be sent around the 30th of August. Before we go, we just want to highlight a request on one of our forum pages:

Veterinary surgeon Devi is working on a masters dissertation at LSE on the topic of consumption change in relation to livestock’s impact on the environment. The focus is on reasons for the lack of discourse on this issue in mainstream media. If anybody working on sustainable healthy diets and/or food policy is willing to be interviewed, Devi would be very grateful if they would get in touch. See the forum post here.
 
All the best for the summer,
Tara, John, Marie, Milja and Sam

Blogs

FCRN member Haley Swartz is a Research Program Coordinator for the Johns Hopkins Berman Institute of Bioethics working with the Global Food Ethics and Policy Program. She researches food assistance programs and nutrition governance in developing and low- and middle-income countries. Haley holds a Master of Public Policy and a Bachelor of Arts in Women’s Studies and Government, both from the University of Virginia.

Research library

News

The journal Agriculture for Development invited the CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS) to produce a special issue which provides a broad-ranging selection of articles, news from the field, and book reviews in the area of climate smart agriculture. 

A small amount of single-cell protein has been produced using electricity and carbon dioxide alone. The researchers working on this believe the protein produced in this way could be further developed for use as food and animal feed. The protein can be produced anywhere that renewable energy, such as solar energy, is available.

Opportunities

The Good Food Institute in Washington is hiring an environmental health scientist to work on the detrimental impacts of factory farming on the environment and the environmental benefits of plant-based and ‘clean meat’ products. The successful applicant will produce original research, build scientific partnerships, and meet with investors and policy-makers in an advocacy role.

Applications are on a rolling basis and will close when a suitable candidate will be found. For more information, see here.