Knowledge for better food systems

Showing results for: Food consumption

19 April 2017

Based on a case study from Oakland California, a new report by Friends of the Earth US finds that schools can make lunches healthier and more climate-friendly while also saving money— by reformulating menus so that they are more plant centred, and contain less (and better) meat and fewer dairy products.

19 April 2017

The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals. 

19 April 2017

This report, by the US based NRDC (The Natural Resources Defense Council) finds that the per capita diet related carbon footprint of the average US citizen decreased by 10% between 2005 and 2014, driven by a 19% decrease in beef consumption. 

12 April 2017

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.

Photo: Erik Edgren, taro burger, Flickr, Creative Commons License 2.0 generic.
12 April 2017

In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.

4 April 2017

Public Health England(PHE) has published new guidelines setting out the approaches the food industry should take to reduce the net amount of sugar children consume through everyday food. 

4 April 2017

In this article researchers argue that even just 2.5 portions of fruit and vegetables daily can lower the chance of heart disease, stroke, cancer and premature death. If the amount is further increased to 10 a day this could prevent up to 7.8 million premature deaths worldwide every year.

15 March 2017

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. 

Photo credit: Quinn Dombrowski, Flickr, Creative Commons License 2.0
15 February 2017

This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.

8 February 2017

This report outlines the main - familiar - arguments for cutting meat and dairy consumption in high-income countries in order to significantly reduce GHG emissions. It specifically focuses on larger corporations and briefly touches on governance issues.

10 January 2017

Tara Garnett (FCRN) and Sue Dibb (Eating Better) spoke on BBC World Service’s Inquiry programme about food consumption in relation to climate change.

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