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.
This paper models the changes in vegetation and agricultural land use that might be expected if action is not taken to mitigate climate change. Temperatures in the UK would increase by around 5.4°C in the growing season and 4.7°C out of the growing season by the end of the century. The growing season would become drier by around 37% and the non-growing season would become 7% wetter, with drying being less pronounced in the north of the UK than the rest of the country.
This book discusses how networks of wireless sensors could be used in African agriculture, e.g. to minimise conflicts between wildlife, people and livestock, or to monitor livestock health.
The book Food for All in Africa: Sustainable Intensification for African Farmers argues that the way forward for African agriculture is to produce greater yields with fewer inputs such as fertilisers and pesticides.
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.
The 2019 edition of the Global Agricultural Productivity Report from Virginia Tech University emphasises the systemic nature of the many challenges facing food, health and environment and calls for increased agricultural productivity as a way of meeting future food demand sustainably.
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.
FCRN members Laurence Smith and Adrian Williams co-authored this paper, which finds that converting all food production in England and Wales to organic farming would reduce direct agricultural emissions in the UK, but would cause higher emissions from overseas farming due to lower yields in England and Wales.
This book summarises current best practice in using life cycle assessment to quantify and improve the environmental impacts of different agricultural systems.
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 paper outlines the main sustainability challenges linked to nitrogen, including inadequate access to nitrogen fertiliser in some parts of the world and excessive fertiliser application in other areas, leading to water pollution, algal blooms and risks to human health. The paper argues that solving nitrogen problems would have co-benefits for other sustainability issues such as hunger, air, soil and water quality, climate and biodiversity.
This commentary article sets out five priorities for developing the so-called “blue economy” (i.e. ocean-based activities such as fishing, aquaculture, tourism, seabed mining and shipping) in a way that is both environmentally sustainable and socially equitable. The article notes that human activities are already negatively affecting ocean ecosystems and that future economic development of the oceans may have further, sometimes poorly understood, impacts on both the environment and people.
This interactive feature from the Global Reporting Program, an investigative journalism organisation, uses text, images and video to explore the fishmeal supply chain, including its sources, its uses in aquaculture, overfishing, waste sludge from fishmeal factories and competition between industrial fishmeal producers and small-scale fish processors.
This book presents case studies and guidance on extracting high-value compounds from waste and by-products from foods such as dairy, meat, sweet potato, cereals and olive oil.
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 review paper finds that the number of bacterial strains that are resistant to antimicrobials is increasing in both pigs and chickens. The paper synthesises hundreds of studies from low- and middle-income countries (LMICs) to develop maps of antimicrobial resistance. Hotspots of antimicrobial resistance are found in India and China, with resistance also developing in Brazil and Kenya.
Five cellular agriculture startups have launched a new organisation, The Alliance for Meat, Poultry and Seafood Innovation (AMPS Innovation). The coalition aims to work with regulators in the United States as they develop regulations for cellular agriculture products, as well as raise wider awareness of the industry.