Showing results for: Food consumption
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?
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).
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.
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).
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.
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.
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.
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.
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.
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.
This Bloomberg article and video interview discusses the new recommendations published to inform the development of the 2015 US dietary guidelines.
Germany has traditionally been a country with high meat consumption per capita, but a new study shows that young Germans are increasingly turning to vegetarian diets. The study market analyst company Mintel followed 1,000 people aged over 16 and their results show that nearly one in five (18%) Germans aged between 16 and 24 purchase meat-alternative products. This is comparable to the one in ten (11%) doing the same across all age groups. A major challenge for this trend to consolidate however, is that only 14% of Germans say that they enjoy the taste of these products.
This paper explores how food retailers assist consumers to make more climate smart food choices. 17 Swedish food retail representatives were interviewed and retailer websites studied and it was found that food retailers focus on their direct environmental impact as well as on organic food to drive more sustainable consumption.