In Fodder this week: This week, we have several items from FCRN members: Claire Pulker reviews the extent to which supermarkets are promoting public health. Helen Harwatt outlines a strategy to shift from animal to plant proteins. Corné van Dooren has been involved in a Dutch healthy eating campaign that discourages high meat consumption in men. Hanna Tuomisto is looking for a PhD student to study the environmental impacts of cultured meat production.
In Fodder this week: Handheld near-infrared spectroscopy devices could allow farmers to monitor pasture nutrient levels in real time and adjust grazing patterns accordingly; a map of global land use change shows net increases in the land area used for agriculture and settlements, and a net loss of forest area; a special issue of Science reviews key issues connecting diet and health, including dietary fat, fasting and gut microbiota; and a toolkit on environmentally sustainable diets has been released to help dietitians.
In Fodder this week: As Sainsbury’s becomes the first UK supermarket to sell edible insects, Tesco and WWF team up to reduce the environmental impacts of food; the shade of solar panels could increase soil moisture and plant growth on pastures; a legal mechanism could reduce the area of protected forest in Brazil; and a report calls for widespread land-use changes in the UK.
In Fodder this week: Taxes on red and processed meat could reduce deaths and healthcare costs associated with their consumption; researchers produce a vision for the future of food in Nordic countries, including organic farming and lower meat consumption; could food produced from air and electricity help to reduce land use?
In Fodder this week: Most beer drinkers in the US are willing to pay a higher price for beer that has been brewed using energy-efficient or low-carbon processes; researchers call for organophosphate pesticides to be phased out to protect children’s health; the population sizes of many species have declined by 60%, on average, since 1970; and 13% of the UK population is now vegetarian or vegan, while a further 21% identify as “flexitarian”, according to research by supermarket Waitrose.
In Fodder this week: Brexit could cause an extra 5,600 deaths because of the resulting possible changes in diet; the global food system does not produce enough fruits, vegetables and protein to meet everyone’s nutritional needs; meat, eggs and dairy are major contributors to the carbon footprint of diets in the European Union; and the expansion of palm oil cultivation in Africa is likely to threaten primate biodiversity.
In Fodder this week: A paper reviews methods of managing farmland and forestry to favour wildlife; using wastewater to irrigate farming could spread disease and antibiotic resistance; the Stockholm Resilience Centre sets out five measures to promote sustainable development within the planetary boundaries; and the UK government will subsidise surplus food distribution.
In Fodder this week: As the IPCC warns that limiting climate change to 1.5°C requires unprecedented and rapid systemic change in land use, industry, energy and cities, a paper finds that the environmental impacts of the food system can be cut significantly through a combination of plant-based diets, reducing food waste and changes in agricultural technology. Meanwhile, 10 million people in the UK live in “food deserts” with limited access to healthy, affordable food; a robotic farm has been unveiled in California; and Brazil’s environment could be at stake in the ongoing presidential elections.
In Fodder this week: Climate change could increase the number of children who are stunted; DEFRA publishes the response to its consultation on food, the environment and Brexit; and a new lab-grown meat startup claims it can grow meat from a single cell, without having to use animal serum.
In Fodder this week: The common weed-killer, glyphosate, could be harming bees by damaging their gut microorganisms; over a quarter of global forest loss is for production of commodities such as palm oil, soy and beef; high-yield intensive farming can be less environmentally damaging than extensive farming; and the world’s first lab-grown sausages are served.