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.
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.
Using volcanic rock dust as a fertiliser on farms could offset around one tenth of global greenhouse gas emissions, according to preliminary estimates.
This book, edited by Charis Michel Galanakis, describes the latest research on how food production and processing can become more sustainable.
A report from food waste charity Feedback investigates what role supermarkets play in the production of food waste on UK farms.