Showing results for: Food consumption
This report, produced by the Behavioural Insights Team, seeks to resolve an important area of uncertainty for obesity policy, asking, are official UK statistics on calorie consumption plausible?
One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.
Energy intake has long been recognised as a factor in obesity, but more recently, interest has increased in whether some dietary patterns containing differing amounts of macronutrients and food groups, contribute more to body weight gain than do others.
This paper provides a detailed case study of the history and controversy surrounding the proposed inclusion of sustainability information in the 2015 Dietary Guidelines for Americans, as recommended by the Dietary Guidelines Advisory Committee (DGAC) – a body composed of nutritionists, physicians, and public health experts, tasked with reviewing the evidence base for the guidelines every 5 years.
This special issue of the Journal of Industrial Ecology takes a closer look at how consumption is increasingly met by global supply chains that often involve large geographical distances.
This paper looks at the agricultural land requirements and GHG emissions associated with supplying Western Europe with food in 2050 from its own land base. It modelled a range of food consumption scenarios based on different ‘protein futures’ to evaluate land use and GHG emissions taking into account both production and demand side mitigation options.
109 Nobel laureates have signed a sharply worded letter to Greenpeace urging the environmental group to rethink its longstanding opposition to genetically modified organisms (GMOs). The signatories include past winners of the Nobel Prize in medicine, chemistry, physics, and economics.
Sustainability and food production represent a major challenge to society, with both consumption and supply sides posing practical and ethical dilemmas. This book shows that food governance issues can occur in many ways and at many points along the food chain. The risks and impacts, particularly with the increasing globalisation of food systems, are often distributed in unequal ways.
Researchers at the Swedish Environmental Research Institute have investigated how different food choices and changing eating habits affect the environment.
The Health Council of the Netherlands (the Dutch Dietary Guidelines Committee 2015) has published an updated set of Dutch dietary guidelines.
In this correspondence article in The Lancet researchers from Universities of Oxford and Cambridge analyse the conclusions of the Green budget report. The Green budget is an annual report published by the Institute of Fiscal Studies (IFS), ICAEW and the Nuffield foundation, which considers the issues and challenges facing the UK as its Government sets the country’s budget for the coming financial year.
This paper analyses a questionnaire for measuring greenhouse gas emissions (GHGE) from diets – the food frequency questionnaire (FFQ) or Meal-Q. The paper compares the Meal-Q questionnaire to a 7-day weighed food record and this is the first study validating diet-related GHGE from a FFQ.
The Protein Challenge 2040 summary report condenses Forum for the Future’s analysis of the future of protein, and the challenges and opportunities we are facing in shifting the system onto a more sustainable path. It sets out the six key areas for innovation that Forum will embark on to catalyse large-scale change quickly across the system.
In this commentary, Thomas Hertel of Purdue University argues that typically-used metrics of food security that are based solely on food production and food prices are incomplete, misleading or in some cases, just wrong.
In this BBC Radio 4 programme, restaurateur Henry Dimbleby explores the historic and cultural relationship between the British and their meat, in particular the quintessentially British roast beef dinner. Dimbleby discusses his growing feeling of guilt at his meat consumption and his efforts to cut down, asking the key question: why is it so difficult?