Showing results for: Vegetarianism/veganism
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC).
Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.
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.
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.
Given the increasing popularity of vegan diets, a group of German researchers has created guidelines for chefs in public catering facilities. These take into account nutritional requirements.
In Sweden two of the largest supermarkets in the country have launched campaigns aimed at creating increased consumer awareness around the environmental impact of meat, encouraging consumers to lower their intake of meat and promoting plant-based alternatives.
Various health agencies recommend dietary intake of the two fatty acids omega-3 Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) at a level between 250 and 500 mg/day.
Performing full life cycle assessment on foods and diets is a data- and resource-intensive undertaking and as a result many studies tend to adopt a simplified approach, for example by limiting the number of food studied (in the case of diets), using proxy data, or limiting the system boundaries (cradle to farm gate; cradle to retailer – ie. not the full cradle to the consumer’s mouth).
Future demand for food and for land is set to grow. A key question is therefore: how can we most productively use land for food, in order balance the multiple competing demands for the ecosystem services it provides? One way this has been investigated previously is by looking at crop yields and how to increase them. Another way, focussing instead on the consumption side, has looked at the metric of dietary land footprint.
Taking as their starting point a hypothetical zero-deforestation for agricultural production, where people would refrain from clearing any further forests for agricultural purposes, the researchers behind this study look at both supply side and demand side measures to assess how changes in production and diet can assist in halting deforestation
This study, which quantifies at the global and regional level the health and environmental consequences of dietary change, argues that there are substantial health and environmental gains to be made from switching to more plant based diets. According to the research, food-related emissions could be cut by 29% if global dietary guidelines were adopted.