Showing results for: Food safety
From FCRN member Professor Amir Sharif from Brunel University, we are including this recent article in The European Financial Review entitled “Food Security In The UK: A Post-Brexit View”. In it the authors discuss what factors the UK needs to consider post-Brexit in order to ensure consistent, safe and secure food production, supply and consumption.
You can read the article here (requires free registration).
Between 2013 and 2015, the Food and Agriculture Organization of the United Nations (FAO) and the French National Institute for Agricultural Research (INRA) undertook a survey of innovative approaches that enable markets to act as incentives in the transition towards sustainable agriculture in developing countries.
Nanotechnology – the designing of ultra-small particles – is part of the evolving science of precision agriculture, and could potentially solve some of the world’s most pressing problems at the food-energy-water nexus as it requires fewer natural resources and water, and enhances plant nutritional values.
This publication summarises the work of the FAO with the agricultural community to tackle climate change and its effects. The report begins by summarising four key underpinning principles of their work with food production systems:
This paper discusses the use of food waste as a feed source for pigs reared for pork in the EU, the current policy landscape and implications for agricultural land use, profits and pork production of using waste as feed. The authors find that re-legalising the use of food waste as pig feed in the EU could spare 1.8 million hectares of global agricultural land, improve profitability for many farmers, and produce pork of high quality.
This report argues that open data can be a powerful tool to solve problems around the world in agriculture and nutrition: from drought, pests and diseases, to food security and food safety.
Sustainable intensification is receiving growing attention as a way to address the challenge of feeding an increasingly populous and resource-constrained world. But are we asking too much of it? Nearly 20 years after the concept was developed, this briefing revisits the term and asks what sustainable intensification is — a useful guiding framework for raising agricultural productivity on existing arable land in a sustainable manner; and what it is not -a paradigm for achieving food security overall.
The 2015 World Health Day took place on April 7th, and it focused on the theme of Food Safety. With this day in mind, the Global Climate and Health Alliance has published a new briefing paper on climate change and food safety.
This short article discusses policies for achieving food security and environmental objectives in China. Rural development has been placed at the top of the policy agenda in China but recently the Chinese leadership has also included an ambition to achieve environmental sustainability. This is presented as part of the plans for an “ecological civilization”, presented at the 18th Plenary Congress of the Communist Party of China.
In a new briefing – “How TTIP undermines food safety and animal welfare”, Friends of the Earth Europe, Compassion in World Farming, IATP, Grain and the Center for Food Safety, says that TTIP (the Transatlantic Trade and Investment Partnership) is likely to restrict efforts to build healthier, fairer and more sustainable food systems on both sides of the Atlantic.
Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks.
British families throw away about seven million tonnes of food and drink every year, enough to fill Wembley stadium to the brim. While most of this food has gone past its sell-by date, in this article Michael Mosley talks to a food safety expert to find how much of it could still safely be eaten. There is some useful information on when it is ok to scrap mould off food and eat it, and where it is not.
Read the full article here.
The latest survey by the Food Standards Agency presents results on reported behaviours, attitudes and knowledge relating to food safety issues. It provides data on people’s reports of their food purchasing, storage, preparation, consumption and factors that may affect these, such as eating habits, influences on where people choose to eat out and experiences of food poisoning.
Advocates of the alternative food movement often insist that food is our "common ground" – that through the very basic human need to eat, we all become entwined in a network of mutual solidarity. In this book, the author explores the contradictions and shortcomings of alternative food activism by examining specific endeavours of the movement through various lenses of social difference – including class, race, gender, and age.