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 feature from the Guardian newspaper explores why veganism attracts hostility from some commenters. The piece suggests that opposition to veganism can be driven by concerns about malnutrition and fear of loss of personal freedom, and may also be linked to certain ideas about traditional gender roles.
This op-ed by FCRN member Mia MacDonald and Judy Bankman, both of US think tank Brighter Green, argues that affordable, accessible, sustainable and healthy diets for everyone can only be achieved with the commitment of everyone, including policymakers, industry influencers, city planners, local business owners and consumers.
This book gives examples of practices and tools that can help agriculture adapt to climate change, focusing on Japan and other nearby Asian countries.
The Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organisation (WHO) have published this set of guiding principles for sustainable healthy diets, aimed at policymakers.
This case study from UK sustainability consultancy 3Keel describes 3Keel’s work with seven European retailers to quantify the amount of soymeal used for animal feed in these supply chains, identify where the soy was produced and determine whether any of that soy was certified as being deforestation-free.
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.
This paper models the changes in vegetation and agricultural land use that might be expected if action is not taken to mitigate climate change. Temperatures in the UK would increase by around 5.4°C in the growing season and 4.7°C out of the growing season by the end of the century. The growing season would become drier by around 37% and the non-growing season would become 7% wetter, with drying being less pronounced in the north of the UK than the rest of the country.
This paper from researchers at Oxford’s Livestock, Environment and People (LEAP) project considers the health and environmental impacts of consuming an extra portion per day of 15 different foods. For many of the foods, those with beneficial health impacts also have lower environmental impacts, while many of those with greater environmental impacts also have greater disease risk.
On 22 September 2019, the Food and Land Use Coalition hosted the event "Securing Our Future: People, Food and Nature Solving the Planetary Emergency", which set out how leadership and innovative partnerships can change food systems to promote livelihoods while protecting ecosystems and the climate.
This book discusses how networks of wireless sensors could be used in African agriculture, e.g. to minimise conflicts between wildlife, people and livestock, or to monitor livestock health.
The book Food for All in Africa: Sustainable Intensification for African Farmers argues that the way forward for African agriculture is to produce greater yields with fewer inputs such as fertilisers and pesticides.
The 2019 edition of the Global Agricultural Productivity Report from Virginia Tech University emphasises the systemic nature of the many challenges facing food, health and environment and calls for increased agricultural productivity as a way of meeting future food demand sustainably.
This policy brief from the US non-profit think tank Peterson Institute for International Economics argues that the Amazon rainforest could reach a “tipping point” as soon as 2021, where deforestation means that the forest no longer generates enough rain to support itself and the forest begins to release large amounts of carbon instead of storing it.
This report explains how the Barilla Centre for Food & Nutrition, the UN Sustainable Development Solutions Network, the Columbia Centre on Sustainable Investment, and the Santa Chiara Lab of the University of Siena have helped the food industry move towards alignment with the Sustainable Development Goals and the Paris Climate Agreement.
This review article finds that transforming the land sector (including agriculture, forestry, wetlands and bioenergy) could “feasibly and sustainably” contribute around one third of the emissions reductions needed to stay under 1.5°C of climate change.