Showing results for: Socio-economic determinants of health
The FAO’s 2019 edition of its “The State of Food Security and Nutrition in the World” report finds that the number of hungry people is increasing, with around 820 million people worldwide experiencing undernourishment. This year’s report also finds that around 2 billion people experience either severe or moderate food insecurity, with the phenomenon found in low, middle and high income countries.
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 book, edited by David Barling and Jessica Fanzo, explores challenges related to protecting environmental resources while also meeting human nutritional requirements, covering a wide range of subjects relating to food security and sustainability.
A new a two-year interdisciplinary project research project, Rurban Revolution, will ask whether ruralising urban areas through greening and growing can create a healthy, sustainable and resilient food system. The project, based at Lancaster University, will be run by Jess Davies. Thanks to FCRN member Lael Walsh for bringing this project to our attention.
Two letters in the journal Cell Metabolism respond to the recent paper by Hall et al., Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. See our Building Block on disagreements about ultra-processed foods here: What is ultra-processed food? And why do people disagree about its utility as a concept?
This report details the findings of a seven-month bike tour of rural communities in the UK carried out by the RSA Food Farming & Countryside Commission. It gives an account of rural life in the UK, covering topics such as extreme weather (and its impact on farming), housing prices, flood risk, sheep farming, closure of rural businesses and the potential impact of Brexit on trading across the Northern Irish border with the Republic of Ireland.
One in five adults in England, Wales, and Northern Ireland experienced some level of food insecurity in 2016, according to this paper, with people who are younger, non-white, less educated, disabled, unemployed or low-income being more likely to experience food insecurity. Low-income adults had a 28% probability of being food-insecure in 2004, which by 2016 had risen to 46%.
This report from the UK think tank, the Food Foundation identifies ten statistics that illustrate the effect that the UK’s food system has on health, and makes recommendations aimed at ensuring that healthy diets are accessible to all.
Switching to an organic diet for six days significantly reduced the levels of several pesticides and pesticide metabolites found in the urine of the 16 participants of this study.
This piece from the New Food Economy interviews several researchers across the United States who have felt pressure from food industry bodies and funders.
This book, edited by John Dixon et al., sets out different farming systems used across Africa and their relationships to food security.
In a technical report, the American Academy of Pediatrics outlines the health concerns associated with several classes of food additives (including those unintentionally added to food, e.g. from packaging), including bisphenols, phthalates, perfluorinated compounds, artificial food colours, and nitrates and nitrites. The report notes that children may be particularly susceptible to the effects of these additives because of their lower body weight and because their metabolic systems are still developing.
The Food and Agricultural Organisation of the United Nations (FAO) has released the 2018 edition of its report on food security and nutrition around the world. The report give key statistics on several indicators of nutrition and explores the links between climate-related events and food security.
FCRN member Laurence Godin of the University of Geneva has written a paper that uses social practice theory to map food prescriptions (i.e. guidelines on how best to eat) and their translation in practice. It identifies what elements are essential for taking up food prescriptions, beyond individual motivation and intention.
This book, by Shelley Koch, looks at how gender intersects with the different stages of the food supply chain.