Showing results for: Food type
Different foods will have different consequences for greenhouse gas emissions, other environmental impacts and for health. This category contains links to research which analyses particular food groups including meat, fruit and vegetables, carbohydrates and dairy products.
A new technique has been devised to verify whether the cows producing ‘organic’ milk have actually spent the required 120 days a year grazing outdoors.
This short white paper, produced for the World Economic Forum Annual Meeting 2018 in Davos-Klosters, explores some issues around the production and consumption of meat.
A new study shows that individual dairy calves have a tendency to be pessimistic or optimistic, with more fearful calves tending to be more pessimistic.
Fish are generally seen as more efficient in converting feed into food than land-based species, but, according to a new paper, this conclusion does not hold if the retention of protein and calories is accounted for using a different measure.
Grass could be the next source of human-edible protein.
Insects may not be the environmentally-friendly alternative protein source that the FAO and many entrepreneurs hope, according to Oxford University doctoral candidate Joshua Evans.
In this paper, the researchers evaluated the legal and administrative feasibility of enacting a US federal junk food tax to improve diets.
Tougher immigration laws, the rising cost of labour and cheap credit could encourage dairy farms to use more robots, according to this article in Bloomberg.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.
The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.
Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.
Finless Foods hopes to make laboratory-cultured bluefin tuna the same price as the conventional product by the end of next year (bluefin tuna, threatened by overfishing, can sell for around $380/lb).
This blog by researchers Cedric Simon and Ha Truong from CSIRO Agriculture & Food discusses a method they have developed to reduce the amount of wild fish needed for prawn feed.
In this article, researchers from the UK and USA present their findings of a 2015 case study of Scottish salmon farming, their goal being to illuminate the economic and food security value that may be gained through improved management and use of aquaculture by-products.
This paper reviews the evidence on two widespread explanations for the importance of meat in Western history and culture: biophysical and political-economic. The first is the notion that meat eating is essential to both human nutrition and agricultural sustainability, whereas the second puts forward the argument that meat eating practices are largely determined by consumers’ relationships to the means of production and the power of government and corporations.
At the Global Forum for Food and Agriculture (GFFA) 2018, the director general of the United Nations Food and Agriculture Organization (FAO) spoke about the need for lower emissions from the livestock industry. In addition to efficiency gains, Graziano da Silva suggested that governments target the demand side with policies that reduce meat and dairy consumption. He said that alternative sources of protein, such as fish and pulses, are available and should be used.