Showing results for: Household food consumption
This paper estimates greenhouse gas emissions (GHGEs) associated with the food purchased by US households (based on survey data) and examines the links between food GHGEs and demographic factors. It suggests that education on the links between food and climate could be targeted at more educated and more affluent consumers, since their research shows (see below) that the these households have more GHGE-intensive dietary patterns.
This book by Graham Riches investigates the root causes of hunger in developed countries and questions the acceptance of food banks as an appropriate response.
This paper by FCRN member Dana Boyer examines how policy interventions at the city scale can affect three environmental outcomes of food production: greenhouse gas emissions, water use and land use. It uses India’s capital city Delhi as a case study. It sets out to assess the magnitude of city-scale food system actions as compared to certain actions which can be taken beyond the city boundary.
This paper shows that a huge amount of nutrients is wasted each day in the US food supply, and that much of this waste includes important nutrients that are currently under-consumed in the US. It is one of the first studies to calculate the nutritional value of food wasted in the US at the retail and consumer levels, shining a light on just how much protein, fibre and other important nutrients end up in the landfill in a single year.
Edited by Marlyne Sahakian, Czarina Saloma and Suren Erkman
In this blog Jessica Paddock and Alan Warde outline a feminist vision of how we might change our eating habits in order to meet our food climate mitigation requirements.
Wise up on Waste is the name of a new mobile app from Unilever that was launched recently to assist professional restaurant and catering kitchens to monitor and track their food waste.
Another study highlighting the benefits of the Mediterranean diet. This one reports on the findings of a randomised controlled trial finding that a Mediterranean diet high in fruit and vegetables, seafood, whole grains, mono-unsaturated fats and very low in meat and dairy delivers better health outcomes as regards prevention of cardiovascular heart disease and strokes than a low fat diet.
The environmental organisation, WWF has published a new report entitled A balance of healthy and sustainable food choices for France, Spain and Sweden. It builds on the Livewell project undertaken in the UK which considers what a healthy acceptable and lower GHG diet might look like.
A study by the Institute of Fiscal Studies at the University of Manchester has looked at the effect of the recession on households’ food purchasing patterns.
A review and a consumer survey which look at promotions used by the UK grocery sector and what effect they might have on food waste. The tentative results from the in-home part of this research suggest that food bought on promotion is not more likely to be wasted, at least for the products investigated.
New research shows that annual UK household food waste has fallen by 13% / 1.1 million tonnes (mt) over a three year period from 8.3mt to an estimated 7.2mt. Avoidable household food waste (i.e. food that could have been eaten) has reduced by 950,000 tonnes, or 18%, from 5.3 to 4.4 million tonnes annually.