Knowledge for better food systems

Showing results for: Food consumption

12 May 2020

This paper explores the association between consumption of ultra-processed foods and indicators of obesity in a sample of the UK adult population, using data from the National Diet and Nutrition Survey between 2008 and 2016. 

24 March 2020

FCRN member Nicole Tichenor Blackstone has co-authored this paper, which compares the diets recommended by the EAT-Lancet Commission and by the Dietary Guidelines for Americans (DGA). It finds areas of similarity as well as areas of divergence.

24 February 2020

This book addresses food waste from a variety of perspectives, including agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy.

13 January 2020

This report from FoodPrint, part of the GRACE Communications Foundation, describes the problems associated with plastic, metal and paper/fibre food packaging. It also sets out potential solutions, including reusable food containers, plastics that can be more easily recycled, compostable packaging materials, and bans on certain types of packaging (e.g. plastic straws).

13 January 2020

FCRN member Francesca Harris has co-authored this paper, which systematically reviews the water footprint of different types of diets around the world. The paper distinguishes between the use of blue water (ground and surface) and green water (rain). 

19 November 2019

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.

18 September 2019

This paper quantifies the carbon emissions, water use and land use associated with the consumption of food excess to requirements, on the basis that overnutrition has sometimes been classified as a form of food waste. It finds high geographical variation in the environmental impacts of so-called excess food consumption, with impacts being an order of magnitude greater in Europe, North America and Oceania than in sub-Saharan Africa.

22 July 2019

This opinion piece in The Hill by Stephanie Feldstein, population and sustainability director at the Centre for Biological Diversity, argues that the US Dietary Guidelines Advisory Committee (which is reviewing the guidelines for their 2020-2025 edition) is strongly influenced by the food industry and that the committee will not be allowed to conduct a full review of the evidence on questions such as food sustainability.

29 May 2019

This book by David Reay discusses how food security might be affected by climate change in the 21st century, including a comparison of how “climate smart” different food types are.

29 April 2019

This report from the UK think tank Green Alliance sets out how the UK could bring its land use emissions to net zero. The actions proposed include ecosystem restoration, planting new areas of woodland, capturing carbon in soils, and reducing demand for meat and dairy.

20 March 2019

This report from WRAP and Valpak combines data sets on food purchase and food waste to derive a more up-to-date picture of UK food consumption patterns.

26 February 2019

The National Farmers’ Union, which represents agriculture and horticulture in England and Wales, reports on the trends that might influence food production, diets and food retail in the UK over the next two decades, including edible insects, robots, vertical farming and nanoencapsulation.

29 January 2019

Canada’s new dietary guidelines include environmental considerations as well as health, suggesting that diets higher in plant-based foods generally help to conserve “soil, water and air”.

29 January 2019

This paper models the system-wide changes and consequent shifts in pre-retail greenhouse gas emissions that might result from introducing a Europe- or North American-style refrigerated food chain to sub-Saharan Africa. Total emissions might increase or decrease, depending on the scenario.

10 December 2018

The Centre for Biological Diversity has calculated the emissions produced by the food offered at the ongoing COP24 climate conference, arguing that the many meat-based options mean the menu has an “unnecessarily high carbon foodprint”.

10 December 2018

The World Resources Institute has published a new report outlining solutions for feeding 10 billion people without increasing emissions, fueling deforestation or exacerbating poverty.

27 November 2018

This report finds that the ten largest US food and beverage manufacturers lack comprehensive strategies for effectively addressing obesity and diet-related diseases. Assessing a portfolio of the manufacturers’ products, the report classifies only 30% as “healthy”.

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