Showing results for: Behaviour and practice
This book, by Pamela Mason and Tim Lang, explores what is meant by sustainable diets and why and how this can be made the goal for policymakers as we enter the Anthropocene. We do recommend that you take a look at Tim Lang’s blog-post for the FCRN where he discusses the book’s findings and insights.
This report from IIED looks at when and how social learning-oriented approaches contribute to better and more sustainable development outcomes, focusing specifically on food security and climate change.
This report from the UK free market think tank Institute of Economic Affairs claims that healthy food is actually cheaper than ‘junk food’. In drawing this conclusion the IEA also states that taxes on unhealthy foods (consumed as they say disproportionately by people with low incomes) is unlikely to be enough to change consumer behaviour and will be regressive - it will hit poorer people the hardest.
The World Cancer Research Fund International has created the NOURISHING policy database which has now been updated and holds 390 policy actions from 125 countries, and 70 evaluations.
In a recent public survey commissioned by the Global Food Security (GFS) programme, many British adults say they recognise that the food system is a key contributor to climate change and that they would change their diets to avoid negative future climate impacts.
FCRN members Prof. Dr. Susanne Stoll-Kleemann and Uta Schmidt (MSc.) have brought our attention to their recent article on reducing meat consumption.
This article in Science explores the importance of social norms as a factor in sustainable behavioural change. It notes that formal institutions can drive behaviours that positively influence, for example, environmental and public health outcomes (examples given include lead pollution and acid rain). However, in many instances, it is not possible to enforce collectively desirable outcomes. Social norms, so the authors argue, are a key entry point to meaningful change in relation to many global issues.
This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.
Recent research has shown that some foods have a considerably higher emissions-footprints than do others and that changes in average dietary consumption patterns towards lower-emissions foods, has potential as a climate change mitigation measure.
The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.
Voluntary programs represent a widely accepted policy tool for biodiversity conservation on private land and are often market-based (monetary) rather than appealing to values and morals. A growing body of evidence suggests that market-based approaches to conservation, albeit effective and relevant in many cases, are not always sustainable in the long term.
The local food movement is one of the most active of current civil engagement social movements. This work presents primary evidence from over 900 documents, interviews, and participant observations, and provides the first descriptive history of local food movement national policy achievements in the US, from 1976 to 2013, and in the UK, from 1991 to 2013, together with reviews of both the American and British local food movements. It provides a US-UK comparative context, significantly updating earlier comparisons of American, British and European farm and rural policies.
This report from the UK nature conservation charity RSPB assesses the effectiveness of voluntary alternatives to regulation (e.g. industry self-regulation, voluntary codes of conduct etc.) in seeking to achieve public policy objectives.
The average U.S. family spends $2,225 every year on food they don't eat. American consumers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain.
This new book, entitled Waste-Free Kitchen Handbook provides accessible information about the state of the problem as well as a set of tips and techniques to eanble people to reduce the amount of waste they produce.