Showing results for: Inequality
In this report, the UK’s Sustain alliance describes progress made by six London boroughs in developing Good Food Retail projects (supported by Sustain). Projects included helping convenience stores to offer a greater range of healthy foods, and improving public awareness of and uptake of Healthy Start vouchers.
This book describes the experiences of a growing minority of Latino/a immigrant farm owners in the United States. According to the book, many of these people use farming practices from their home countries, such as growing several crops at the same time or using integrated pest management.
This paper reviews current dietary patterns and trends, examines their links with health, the environment and equity, and suggests how governments, industry and consumers can help to shift diets towards patterns that are beneficial to both people and the environment.
This book, edited by Mark Lawrence and Sharon Friel, sets out ideas on health, sustainability and equity in food systems, discusses the current state of the food system and suggests how policymakers and practitioners can create healthy and sustainable food systems.
This book questions whether the rising demand for meat is indeed driven mainly by wealth and argues that the consumption of cheap meat is linked to economic insecurity. It also questions the view that the modern human brain evolved because of the consumption of meat.
This paper explores ways of ending hunger without causing excessive environmental damage. It finds that ending hunger through economic growth alone (an approach that would try to increase overall food availability without addressing food consumption inequality) would require 20% more food production by 2030 than in business-as-usual, as well as generating higher carbon emissions and using more agricultural land.
In this report, Rosalind Sharpe of the Food Research Collaboration documents a series of interviews with farmers in the UK, showing whether and how human health factors into their work and decision making. The report was produced in collaboration with The RSA Food, Farming and Countryside Commission (read the Commission's report here).
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.
This report from the UK’s Triodos Bank calls for a radical overhaul of the food system with a focus on environmental sustainability, healthy diets, and fair pay for farmers.
This working paper from the UK-based policy research organisation International Institute for Environment and Development explores how fishing subsidies could be reformed to promote social equity and better environmental outcomes.
In this Food Talk podcast by US think-tank Food Tank, Dr. Mariame Maiga (Regional Gender and Social Development Advisor for the West and Central African Council for Agricultural Research and Development) discusses the role that gender plays in agricultural and sustainable development.
Some businesses no longer accept cash and instead prefer card or other digital payments. This piece in The Spoon explores the ways in which cashless businesses might exclude some people, following legislation in New York City that could, if passed, force restaurants, coffee shops and stores to accept cash.
The vast majority of industrial fishing (defined as fishing vessels of over 24 metres) is done by vessels that are registered to relatively wealthy countries, according to a recent paper. Vessels registered to high income and upper middle income countries (according to World Bank classifications) accounted for 97% of industrial fishing effort in international waters and 78% of industrial fishing effort in the national waters of poorer countries. China, Taiwan, Japan, South Korea, and Spain together account for most of the fishing effort.
This book, by Shelley Koch, looks at how gender intersects with the different stages of the food supply chain.
This book, written by the Barilla Center for Food & Nutrition and edited by Danielle Nierenberg of Food Tank, discusses how the global food system can produce sustainable, healthy food for everyone. Topics include soil degradation, water use, barriers to accessing food, corporate influence on dietary choices, and food waste.
A group of researchers from the University of Michigan’s Sustainable Food Systems Initiative has called for a new approach to solving food system problems, based on the intersection of four key areas: the ecology of agroecosystems, equity on a global and local scale, cultural dimensions of food and agriculture, and human health.