Showing results for: Retailing
‘Retail food’ is all food, other than restaurant food, that is purchased by consumers and consumed off-premise. Retailers have a major impact on the current and future direction of the food system through their influence on consumers (responding to and shaping demand), their suppliers and, via their economic power and lobbying efforts, over policy making. This influence can potentially be either positive or negative for sustainability across multiple dimensions – environment, nutrition and health, labour standards and working conditions and animal welfare. Retailers also generate a direct environmental footprint through their use of energy for store heating, lighting and refrigeration, and through their warehousing and transport operations. Some large retailers, particularly in European countries, now have voluntary sustainability policies in place and are engaging in the issues through various fora.
The Food Research Collaboration has produced an evidence review and guidance note on the role that convenience stores can play in shaping diets in the UK - specifically, how convenience store operators can be persuaded to offer more healthy food options.
This report from international sustainability consultancy Quantis provides advice to companies in the food supply chain on how to transform the food system to become more sustainable.
This report explains how the Barilla Centre for Food & Nutrition, the UN Sustainable Development Solutions Network, the Columbia Centre on Sustainable Investment, and the Santa Chiara Lab of the University of Siena have helped the food industry move towards alignment with the Sustainable Development Goals and the Paris Climate Agreement.
This report from the UK Food Ethics Council details the verdict reached by the “jury” in the event “Food Policy on Trial: In the dock – plain packaging on junk food & drink”. The jury (consisting of four volunteer members of the Food Ethics Council) concluded that much stronger regulation is required on food and drink packaging, for example banning the use of cartoon figures to market unhealthy foods to children, but also thought that introducing plain packaging on certain foods and drinks should be kept as a potential future intervention rather than introduced immediately.
This discussion paper from the Food Research Collaboration examines “food hubs”, which it defines as “entities that sit between people who produce food and people who use it”, and asks what they are, what they are for and why we need them.
This report from food campaign group Feedback ranks ten UK supermarkets on their efforts to cut the negative impacts of the meat that they sell and encourage their customers to switch to “less and better” meat.
This book explores the controversies surrounding the use of geographical indication labels on food and their relationship to different forms of socio-economic development.
This paper by FCRN member Claire Pulker of Curtin University analyses the presence and quality of supermarket corporate social responsibility (CSR) policies related to all attributes of public health nutrition, including sustainability. The paper audited Australian supermarket own brand foods to establish the extent to which CSR policies are translated into practice.
This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.
This report by the US non-profit Environmental Working Group analyses pesticide residue data from the US Department of Agriculture. It concludes that around 70% of produce in the US is sold with pesticide residues, with particularly high levels in strawberries, spinach and kale and relatively low levels in avocados, sweetcorn and pineapples.
This report from the UK’s Sustainable Restaurant Association reviews the current state of sustainability in the UK food service sector. The three main challenges it identifies are reducing the amount of meat on menus, reducing food waste, and using less single-use plastic packaging.
This report from the UK think tank, the Food Foundation identifies ten statistics that illustrate the effect that the UK’s food system has on health, and makes recommendations aimed at ensuring that healthy diets are accessible to all.
Some businesses no longer accept cash and instead prefer card or other digital payments. This piece in The Spoon explores the ways in which cashless businesses might exclude some people, following legislation in New York City that could, if passed, force restaurants, coffee shops and stores to accept cash.
People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.
The global supermarket sector's commitments to protect public health are “generally disappointing”, finds FCRN member Claire Pulker of Curtin University. However, some progress is being made address food waste, assure food safety and quality, and support selection of healthy foods.