Showing results for: Food chain stage
The food chain describes the physical flow of goods from agriculture through processing and distribution, to retailing to eventual consumption and waste disposal. The papers and reports in this category highlight the different issues and impacts associated with each particular stage of the food chain.
You can view the full video recording of the panel talk “Reinventing the plastic bottle” which was hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House. Speakers discussed problems created by single-use plastic bottles and some possible solutions.
A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.
Researchers from the University of Edinburgh have sequenced the genomes of 913 types of microbes found inside cows’ digestive systems, hoping to discover more about the types of enzymes that the microbes use to break down the food.
This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.
Dutch shopping chain Ekoplaza has launched a plastic-free pop-up store in Amsterdam. Products sold include meat, rice, sauces, dairy, chocolate, cereals, fruit and vegetables. The aisle includes conventional packaging materials such as cardboard, glass and metal, but also introduces biodegradable replacements for plastic.
This book, edited by Christophe-Toussaint Soulard, Coline Perrin and Elodie Valette, examines the interactions between agriculture and cities, using case studies around the Mediterranean.
This article explains the technological changes behind the three-fold increase in global crop production between 1961 and 2014, i.e. since the Green Revolution. It examines the 58 countries that are responsible for 95% of food production and assesses the impacts of changes in land use, inputs and efficiency.
Genetically modified salmon could potentially be on the US market by 2019.
In this blog post for the Food Ethics Council, ffinlo Costain describes different ways of measuring farm animal welfare.
This Buzzfeed story follows allegations that a Cornell researcher published studies obtained through the scientifically dubious method of ‘p-hacking’.
In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.
This report by the Meridian Institute brings together existing information about climate change impacts and opportunities for climate adaptation and mitigation into a food systems framework.
This paper presents the findings of a large-scale study which used global tracking data on sea-going vessels to characterise the scale, distribution and drivers of the global fishing effort.
This study, undertaken by researchers at Michigan State University and the Union of Concerned Scientists, compares the net greenhouse gas (GHG) balance of two different beef finishing systems in the Upper Midwest, of the United States: a feedlot system; and a grazing system based on adaptive multi-paddock (AMP) grazing principles.