Knowledge for better food systems

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.

12 May 2020

This report from the UK’s Nature Friendly Farming Network (NFFN) documents how NFFN farmers are changing how they supply and market food to the public in response to the COVID-19 pandemic.

12 May 2020

The average number of days that US farm workers spend working in dangerously hot conditions could double by mid-century and triple by the end of the century, according to this paper. Workplace adaptations such as longer rest breaks, working more slowly, switching to single-layer clothing and having cooled rest areas could tackle this problem, but would negatively affect farm productivity, worker earnings and labour costs.

5 May 2020

This book examines the material properties and sustainability of various polymers that can be used for food packaging, such as bioplastics and edible food packaging.

29 April 2020

This blog post from University of Oslo’s Centre for Development and the Environment argues that the spread of zoonotic diseases cannot be halted simply by closing wet markets (often portrayed in the Western media as the source of viruses). Rather, it argues, deeper changes in the food system are required, since zoonotic diseases have also been linked to deforestation and industrial meat production.

29 April 2020

According to this article in Quartz Africa, a new wave of desert locust swarms is forming in East Africa (including Kenya, Ethiopia and Somalia). Wet conditions mean that the locusts are likely to continue to breed. It is feared that many farmers could lose their newly planted crops. Efforts to control the swarms through aerial spraying have been slowed by the coronavirus crisis.

29 April 2020

This paper by FCRN member Dominic Moran evaluates Farming for a Better Climate, a participatory extension programme (PEP) in Scotland that assists farmers in adopting climate friendly farming practices. PEPs are a type of advisory service where farmers, researchers and rural experts can swap information. The authors aimed to fill a research gap, since no other evaluations of PEPs for climate friendly farming existed at the time the paper was written. 

29 April 2020

This paper models the production of six food crops, and finds that only 11-28% of the world’s population (depending on crop) would be able to meet their demands for those crops by using only food produced within a 100 km radius, based on current production and consumption patterns. The aim of the paper is to assess the physical constraints that limit the extent to which food supply can become localised and thus inform the ongoing debates around local food and food sovereignty.

7 April 2020

This paper argues that substantially rebuilding the health of marine ecosystems is both necessary for human thriving and achievable within a generation. While marine ecosystems are under pressure from overfishing, pollution, oxygen depletion and other stressors, the authors point out that many remote areas of the ocean are still wild and large populations of marine mammals still exist and are capable of recovering if given the chance.

31 March 2020

This report, commissioned by the UK charity Royal Society for the Protection of Birds, assesses a selection of measures for reducing greenhouse gas emissions from agriculture. It looks at their potential impacts on biodiversity, climate and resource protection to identify which solutions offer synergy between climate and nature, and where there is a risk of conflict.

31 March 2020

This paper, co-authored by FCRN member Christian Reynolds, discusses public engagement at the authors’ ‘Take a Bite Out of Climate Change’ stand, which used infographics, short games and displays of vertical farming and insect-based foods to encourage discussion about the climate impacts of food production.

31 March 2020

This paper uses a case study of Sheffield, UK, to explore the area of land potentially available to grow fruit and vegetables within urban areas, including both soil-based horticulture as well as soil-free controlled-environment horticulture on flat roofs. 

24 March 2020

This podcast by the research programme Praxis: Arts and Humanities for Global Challenges discusses interdisciplinary research, balancing priorities of preserving local food varieties with feeding the population and the future food research agenda.

24 March 2020

This report from UK food waste NGO Feedback and the Changing Markets Foundation assesses ten UK supermarkets on their aquaculture supply chain policies and practices, particularly regarding the use of wild fish as feed for farmed fish. Seven out of ten supermarkets scored less than 30%, with ALDI performing worst at 12% and Tesco performing best at 60%. The report finds that aquaculture operations for UK supermarkets consumed 2.5 times as much wild fish as the amount of farmed fish produced.

24 March 2020

FCRN member Lukas Paul Fesenfeld has co-authored this paper, which surveys people from China, Germany and the United States to assess levels of public support for various types of policy aimed at reducing meat and fish consumption. It explores how “packaging” several policies together can increase acceptance among voters.

24 March 2020

FCRN member Nicole Tichenor Blackstone has co-authored this paper, which compares the diets recommended by the EAT-Lancet Commission and by the Dietary Guidelines for Americans (DGA). It finds areas of similarity as well as areas of divergence.

24 March 2020

FCRN member Hayo van der Werf has co-authored this perspective paper, which argues that current Life Cycle Assessment (LCA) methodologies tend to favour intensive farming systems and misrepresent organic and agroecological systems.

19 March 2020

This piece from Foodservice Footprint draws together the information available so far (as of mid-March 2020) about how the coronavirus (COVID-19) outbreak is affecting the UK's foodservice sector. The information covers impacts on restaurant staffing and operations, the food supply chain (one distributor told Footprint that "Everyone seems to be being relatively sensible at the moment"), new hygiene standards, and issues in supporting people at risk of hunger.

16 March 2020

In this podcast from the UK’s Sustainable Food Trust, Patrick Holden interviews ffinlo Costain of Farmwel and Roland Bonney of FAI Farms and Benchmark Holdings on developing more transparent, welfare-friendly and sustainable livestock farming systems.

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