Knowledge for better food systems

Showing results for: Food culture

Image: Max Pixel, Lamb Rosemary Eat Lamb Chop, CC0 Public Domain
2 October 2019

FCRN member Anna Birgitte Milford of the NIBIO (Norwegian Institute of Bioeconomy Research) has co-authored this paper, which studies the impact of various variables on meat total meat and ruminant meat consumption levels (both total and ruminant) in 137 countries. The paper assesses factors which had previously not been used together in similar analyses, including economic, cultural and natural factors (e.g. land availability and climate).

16 July 2019

New York public policy action tank Brighter Green has published this policy paper, which gives an overview of the state of the plant-based and cellular meat and dairy industries as well as a critique of the criticisms and an effort to reconcile competing concerns and values.

Image: IF Half Burger, Impossible Foods Press Kit
16 July 2019

This paper argues that animal product alternatives (including both plant-based products and cellular agriculture) are likely to be implemented within the current “corporate food regime” and may not be compatible with a food sovereignty perspective. However, it suggests that using a “food tech justice” lens could guide animal product alternatives towards a role in a food system that considers health, equity and sustainability.

Image: Max Pixel, Food Plant Wild Blueberries, CC0 Public Domain
3 July 2019

This book chapter questions the validity of viewing food primarily as a tradable commodity, noting that doing so encouraging policies based on markets, corporate profit and the private enclosure of resources that were previously freely available to all. The authors propose, instead, that food should be viewed as a commons, i.e. a shared resource. 

Image: Amber, Cupcakes rock onesie, Flickr, Creative Commons Attribution 2.0 Generic
25 June 2019

This paper analysed thousands of items of children’s clothing and found that many feature images of food - particularly on girls’ clothing - and that those images often depict unhealthy food types.

3 June 2019

This open access book, by Anna Davies, uses case studies to examine the past and present of food sharing in cities.

24 April 2019

According to the BMJ (British Medical Journal), the World Health Organisation pulled out of sponsoring a launch event for the EAT-Lancet report on healthy and sustainable diets after Gian Lorenzo Cornado, Italy’s ambassador to the United Nations, questioned the health and economic impacts of the report’s largely plant-based diet recommendations.

8 April 2019

Former FCRN volunteer Milorad Plavsic now works at the Global Challenges Research Fund (GCRF), part of UK Research and Innovation. He has provided some information for FCRN readers on the funding opportunities available through the GCRF.

Image: Maxhavel, Max Havelaar Bananen, Wikimedia Commons, Public domain
8 April 2019

This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.

26 March 2019

This book by Bee Wilson explores how changing diets affect health, social interactions and the wider world.

Image: Pengo, Mealworms. Displayed as if for human consumption in an exhibit at an aquarium, Wikimedia Commons, Creative Commons Attribution-Share Alike 3.0 Unported
4 February 2019

This paper explores attitudes towards eating insects, based on a online survey of Finnish consumers. It finds that both vegetarians and omnivores are more likely than vegans to consider eating food made from insects.

Image: Sandstein, A chocolate-flavored multi-protein nutritional supplement milkshake (right), consisting of circa 25g protein powder (center) and 300ml milk (left), Wikimedia Commons, Creative Commons Attribution 3.0 Unported
29 January 2019

This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.

22 January 2019

This book, edited by Ayesha Mukherjee, examines a range of interpretations of food security and related environmental issues in Britain and India.

Image: Takeaway, Chingrit thot (Thai script: จิ้งหรีดทอด) are deep-fried crickets. The crickets used in Thailand can be either Gryllus bimaculatus or, as shown in the image, Acheta domesticus, Wikimedia Commons, Creative Commons Attribution-Share Alike 3.0 Unported
19 November 2018

UK supermarket Sainsbury’s has started selling edible insects in 250 of its stores, becoming the first UK supermarket to do so. The barbecue-flavour roasted crickets are made by Eat Grub and contain 68 grams of protein per 100 grams of dried crickets. Eat Grub founder Shami Radia told Sky News, “We're on a mission to show the West that as well as having very strong sustainability and environmental credentials, they are also seriously tasty and shouldn't be overlooked as a great snack or recipe ingredient.”

Image: Maia Valenzuela, translucent squid, Flickr, Creative Commons Attribution 2.0 Generic
12 November 2018

This paper assesses the possibility that cephalopods, such as squid, octopus and cuttlefish, could become a more important source of food in the future. In contrast to many fish population, cephalopod populations have been rising over the last few decades, possibly due to warmer ocean temperatures. The paper gives an overviews of the nutrients provided by cephalopods and the ways that they can be used as food. The authors also note that some cephalopods, including the octopus, are intelligent and possibly sentient, raising ethical issues over their use as food.

6 November 2018

The book “Food, Politics, and Society: Social Theory and the Modern Food System”, by Alejandro Colas, Jason Edwards, Jane Levi, and Sami Zubaida, surveys how social theory has shaped our understanding of the food system.

22 October 2018

The book “Farm to Fingers: The culture and politics of food in contemporary India”, edited by Kiranmayi Bhushi, explores diverse viewpoints on current food issues in India, including food security, global policies, and the impact of food bloggers.

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