Showing results for: Issues
Food is a nodal point for multiple interconnected issues and concerns. The categories below highlight a few of the most critical, including food security and nutrition, water, governance and policy, and health issues.
This blog post from the Global Alliance for Improved Nutrition sets out the impacts that COVID-19 is likely to have on the food system in both low- and high-income contexts, including impacts on health, livelihoods and the cost of food transport. It also suggests how the food system can be strengthened to mitigate these challenges. See this table (PDF link) for a summary.
This blog post from the UK’s Food Ethics Council explores some of the ethical complexities in the food system’s response to COVID-19. It notes that many people are displaying compassion and supporting neighbours during the pandemic. It also argues that other ongoing crises, including climate, nature loss, health and the UK’s post-Brexit trade deal negotiations, must not be neglected.
This article in the Guardian explores the links between food production and COVID-19. It points out that, while the virus is likely to have been transmitted to humans via a pangolin at a “wet” market in Wuhan, China, the virus may have come to pangolins from wild bats. Some smallholder farmers, the article suggests, began to rear “wild” animals (such as pangolins) for income when their previous livestock farming was undercut economically by industrial farming methods, and may also have been pushed onto marginal land (nearer to forests, bats and the viruses hosted by bats) by industrial agriculture’s expansion.
This book looks at the tradeoffs between mitigating climate change and protecting food security, as well as the effects that climate change has on food production.
This book by Sarah Bridle provides an accessible outline of the links between climate change and food: both the climate impacts of producing food, and the impacts of climate change on farming.
This book by Tim Lang examines the state of the food supply chain in the UK, including how the UK’s food system has changed over the past few decades, the ways in which the supply chain is fragile, and how the food system needs to change, particularly as the UK leaves the European Union.
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.
This systematic review looks at dietary patterns and food sustainability in the United States. It estimates that the healthy US-style diet recommended by the Dietary Guidelines for Americans is associated with similar or higher levels of greenhouse gas emissions, energy use and water use compared to the current US diet.
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.
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.
This paper reviews the evidence base around using soil organic carbon as a climate change mitigation measure. It notes that such climate solutions encompass both increasing soil carbon in soils that have not reached their maximum possible carbon content, and conserving carbon in soils that already have a high carbon content (thus avoiding losses that might otherwise have taken place).
This piece in the UK’s Independent newspaper, by several researchers from the University of Oxford, sets out five questions that (they argue) should be considered by any policymaker or business setting a “net zero” greenhouse gas emissions target.
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.
UK food waste NGO Feedback has curated a list of recommended reading on how the coronavirus (COVID-19) crisis is linked to food systems, including the origins of the pandemic and the effects it is having on food supply chains.
In this piece in The Conversation, Tim Lang (Professor of Food Policy at City, University of London) argues that the coronavirus (COVID-19) crisis exposes the fragility of the UK’s food supply chain, with limited storage, a just-in-time supply model, and nearly half of the UK’s food being imported. Lang calls for a food rationing system to be introduced to ensure everyone has access to food (read Lang’s letter to the UK Prime Minister here).
This book provides technical information on food safety and quality in developing countries, using case studies of various types of food including spices, cassava, fruits and vegetables and beverages.