Knowledge for better food systems

Showing results for: Food consumption

31 March 2016

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.

10 March 2016

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.

16 February 2016

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.

3 February 2016

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?

18 January 2016

This report by the Johns Hopkins Center for a Livable Future highlights the need to reduce livestock farming and food waste if climate change is to be addressed, and the relative absence of these important mitigation strategies from recent climate talks (e.g. COP21 in Paris).

17 December 2015

In this blog-post, various archetypes or tropes of consumers are portrayed and scrutinized. General claims about consumer behaviour that pervade the discourse of food politics are discussed and three archetypes are identified. The author, Dr Ben Richardson from the Department of Politics and International Studies at University of Warwick, describes and questions both the figures of the food consumer being presented to us and the ideological projects with which they are associated.

17 December 2015

Nitrite is used by the food industry as a preservation agent for meat products. Nitrite has multiple functions, it prevents lipid oxidation, maintains microbial quality and preserves flavour and colour. One of the main concerns of consumers is the possible carcinogenic effect nitrite could have in some meat products after the curing process (as reported by the WHO recently: see FCRN coverage here).

17 December 2015

Meat and dairy consumption have increased globally over the past fifty years. As livestock account for 80% of agriculture’s total greenhouse gas (GHG) emissions, this article argues that to achieve climate targets, humans need to change their dietary habits.

2 December 2015

Reducing global meat consumption will be critical to keeping global warming below the ‘danger level’ of two degrees Celsius, the main goal of the 2015 climate negotiations in Paris, according to this new report by Chatham House.

16 November 2015

On 30th October 2015 the FCRN highlighted a study by the World Health Organisation which concludes that processed meats cause cancer and classed red meat as “probable” cause.

9 November 2015

The Wellcome Trust has launched its public engagement initiative called The Crunch.  This consists of a website and a range of activities, experiences and discussions will be rolled out in 2016 which focus on food, our health and the planet.

30 October 2015

The WHO’s International Agency for Research on Cancer (IARC) has classified processed meat in Group 1 of carcinogenic substances– the highest evidence level (“based on sufficient evidence”). Red meat is placed in Group 2A as probably carcinogenic (based on limited evidence). The new classification is announced in a research summary report published in The Lancet Oncology 26 October 2015 where WHO summarises its review of all scientific evidence on which substances can be linked to any type of cancer in humans. 

30 September 2015

This second annual nutrition report by IFPRI is a comprehensive summary and scorecard on both global and country level progress on all forms of nutrition. It covers nutrition status and program coverage—as well as underlying determinants such as food security; water, sanitation, and hygiene; resource allocations; and institutional and policy changes—globally (for 193 countries).  The 2015 edition highlights the critical relationship between climate change and nutrition and the pivotal role business can play.

3 September 2015

FCRN has previously highlighted the new Swedish dietary guidelines in a blog-post, “Environmental concerns now in Sweden’s newly launched dietary guidelines” by the Swedish researcher and FCRN collaborator Elin Röös, where she also talks to representatives from the Swedish Food Agency about the challenges involved in writing the new guidelines. This report is now available in full in English. 

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