Showing results for: Food consumption
This study by CE DELFT, a Dutch independent research and consultancy organisation , examines how food consumption patterns might be influenced in order to reduce food related GHG emissions. Its stated objective is to identify and analyse policy options which offer potential for achieving this goal.
This article, published in Global Change Biology, examines the total greenhouse gas (GHG) emissions for the EU27 livestock sector for the year 2007 utilizing a life cycle assessment, which examines every step and input during the creation of a product to calculate total GHG emissions. They also examined the GHG emissions from livestock production, consumption of imported livestock products and wastage.
The State of Food Insecurity in the World 2012 presents new estimates of undernourishment based on a revised and improved methodology. The new estimates show that progress in reducing hunger during the past 20 years has been better than previously believed, and that, given renewed efforts, it may be possible to reach the MDG hunger target at the global level by 2015. However, the number of people suffering from chronic undernourishment is still unacceptably high, and eradication of hunger remains a major global challenge.
This study is in keeping with a range of others that consider the effects, to health and GHG emissions of reducing consumption of red and processed meats.
This report presents findings based on an interdisciplinary systems level scenario approach designed specifically to address complex societal problems. The project was funded by the Sustainable Consumption Institute to explore how the UK food system may develop and change in response to futures bounded by more or less extreme climate impacts and emission cuts. The UK is taken as a case study to explore suites of possible futures that address adaptation, mitigation and demand.
This is a very interesting paper that reviews the literature on the relationship between consumption and GHG emissions, between population and emissions, and the interactions among all three. It raises doubts that improvements in technology, or shifts in patterns of behaviour (consumption) will be sufficient in addressing GHG emissions unless combined with a greater focus on population growth (scale effects).
The Global Network of Science Academies (IAP) comprising the world’s 105 science academies, have issued a statement highlighting the relevance of population and consumption to the future of both developed and developing countries and reminds policy-makers preparing for Rio+20 of the need to consider a number of issues.
The findings of this study are unlikely to surprise anyone – the research is based on experiments carried out in the US and the UK and finds that there is a strong connection in people’s minds between eating meat—especially muscle meat, like steak—and masculinity.
This report examines what part market governance mechanisms (regulatory, fiscal, voluntary and information-related) can or could play in addressing GHG emissions from the food system, focusing on the two extreme ends of the supply chain – the process of agricultural production, and patterns of consumption.
This is an interesting presentation, given by Eric Davidson of Woods Hole Research Center, at the recent Planet under Pressure conference in March 2012. The presentation is a summary of a paper he has forthcoming in Environmental Research Letters.
An interesting paper confirming what intuition might suggest – that men’s diets have a higher GHG burden than women’s because, (even allowing for the fact that men generally need to eat more) they tend to eat more meat; women’s diets are more water demanding due to their greater consumption of fruit and vegetables (the study looks at irrigation water rather than overall water).
In June 2011 the FCRN held a workshop, in partnership with SAIN UK-China, to explore issues relating to livestock consumption in the UK and Chinese contexts.
Plenary Lecture by Joe Millward and Tara Garnett, given at the Conference on ‘Over- and undernutrition: challenges and approaches’ published in Proceedings of the Nutrition Society.