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This book looks at how the food industry and the environment interact, describes how the industry has developed over the past decade, and sets out suggestions to improve the food industry’s future environmental performance.
This book, edited by Mark Lawrence and Sharon Friel, sets out ideas on health, sustainability and equity in food systems, discusses the current state of the food system and suggests how policymakers and practitioners can create healthy and sustainable food systems.
This guidance note from the UK’s Food Research Collaboration sets out how “food hubs” - organisations that connect food growers directly to customers - can help to revitalise local economies. It is aimed at food entrepreneurs, funders, not-for-profit workers and policymakers.
This paper presents a study of wheat farmers in India. Low-cost data from small satellites helped to map the results of spreading fertiliser either by hand or with a new spreader device that allowed more even application of fertiliser.
This commentary argues that there is scientific consensus on the need to build soil organic carbon because of benefits such as resistance to soil erosion, higher fertility and resilience to drought. The authors note that these benefits of building soil carbon are being obscured by high-profile disagreements on the separate question of whether or not building soil carbon may help to mitigate climate change.
According to this study, the diet recommended by the EAT-Lancet commission on grounds of health and sustainability is too expensive for around 1.6 billion people, mostly in sub-Saharan Africa and south Asia. The study is based on food prices and household incomes in 159 countries.
In this blog post, Asaf Tzachor of the Centre for the Study of Existential Risk at the University of Cambridge describes four pathways by which the global food system could collapse. He calls for greater awareness that interactions between different processes (such as ocean acidification, climate change, wildfires and plant diseases) could lead to vicious cycles, and argues that policymakers should seek leverage points in the food system.
This book shows how innovation in the European food system is contributing to meeting the Sustainable Development Goals, and give recommendations for how various stakeholders can cooperate productively with startups and entrepreneurs.
This book explores different indicators that are used to assess the sustainability of food systems and how projects using these metrics can affect communities and policies.
The initial results of an experiment on palm oil plantations in Sumatra, Indonesia, suggests that using less fertiliser on palm oil plantations and controlling weeds through mechanical weeding instead of herbicide use could be beneficial both ecologically and economically.
This paper uses data from 1961 to 2010 to assess the effects that extreme weather events had on nutrient supplies (micronutrients, macronutrients and fibre) in different countries. Extreme weather generally had a small but negative impact on nutrient availability. The effects were more pronounced in both land-locked developing countries and in low-income food deficit countries, with nutrient supply decreasing by between 1% and 8%.
This paper sets out a definition of so-called hyper-palatable foods (HPF), i.e. foods designed to contain combinations of fat, sugar, carbohydrates, and/or sodium at levels that make it likely that people will continue eating these foods for longer (compared to other foods where they stop eating sooner through the mechanism of sensory‐specific satiety).
This book gives examples of practices and tools that can help agriculture adapt to climate change, focusing on Japan and other nearby Asian countries.
This book addresses sustainability problems in modern animal agriculture and proposes solutions on topics such as biotechnology, feed production techniques and disease management.
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.
Children in New York City who live less than 0.025 miles (about half a city block) from a fast-food outlet are more likely to be obese or overweight than children who live further away, according to this paper. The probability of a child being overweight was up to 4.4% lower and the probability of obesity was up to 2.9% lower for children who lived further away, relative to those who lived closest to fast-food outlets. The study used over 3.5 million data points (measurements of body mass index) from the New York City public school system between 2009 and 2013.