Showing results for: Academic
This review paper outlines some food safety issues in Europe from the perspective of the One Health approach, which views human, animal and environmental health as related and emphasises the importance of sharing information on animal and human health.
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.
A perspective piece and an editorial have featured in the same edition of Biological Conservation (March 2018): both tackle a recent debate among conservation biologists as to whether at a local level biodiversity or species richness is changing and in what direction.
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.
This book, edited by Gaetano Martino, Konstantinos Karantininis, Stefano Pascucci, Liesbeth Dries and Jean Marie Codron, discusses different types of organisations within the European agri-food sector.
This book, by Anita Tull, explores some of the challenges that food and cooking skills education faces.
A report by the European Academies’ Science Advisory Council finds that negative emissions technologies (NETs) have ‘limited realistic potential’ and cannot be relied upon to remove carbon at the rate envisaged in the Intergovernmental Panel on Climate Change (IPCC) scenarios for avoiding dangerous climate change.
This opinion piece by Peter Horton of the Grantham Centre for Sustainable Futures discusses the failures of the current food system and sets out some possible solutions to achieve sustainable food security for all.
This paper by researchers from the USA, UK and Mexico examines the biodiversity conservation and carbon storage implications of a number of land-use scenarios related to cattle ranching in Yucatán, Mexico.
In this paper, the researchers evaluated the legal and administrative feasibility of enacting a US federal junk food tax to improve diets.
No country meets basic needs for its citizens at a globally sustainable level of resource use, according to a study by researchers from the University of Leeds.
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.
In this paper, the researchers examine the British civil aviation and ruminant farming sectors to understand the barriers to reducing greenhouse gas (GHG) emissions through technological innovation.
This report by researchers at Wageningen University considers current food policies and practices in the EU, as well as the potential for change in the future.
Geoengineering to fix climate change could harm biodiversity, according to two modelling studies.
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.
In this brief communication paper published in the first volume of the new journal Nature Sustainability, researchers from the US and Belgium assess the impact of international trade on global food supply, at the level of individual nutrients, rather than total calories. Based on their hypothetical comparison of food supply in a world with and without trade, they argue that international food trade is essential for global food security.