Knowledge for better food systems

Showing results for: Sustainable healthy diets

22 July 2019

This opinion piece in The Hill by Stephanie Feldstein, population and sustainability director at the Centre for Biological Diversity, argues that the US Dietary Guidelines Advisory Committee (which is reviewing the guidelines for their 2020-2025 edition) is strongly influenced by the food industry and that the committee will not be allowed to conduct a full review of the evidence on questions such as food sustainability.

22 July 2019

The book Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses food sustainability through the lens of food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds.

22 July 2019

The World Resources Institute has released its full and final report on “Creating a sustainable food future”. The report addresses the question “Can we feed the world without destroying the planet?”, specifically asking whether the food system can feed nearly 10 billion people adequately by 2050, without expanding the area of agricultural land, and while avoiding dangerous levels of climate change.

Image: Public Domain Pictures, Slices Of Bread On A White Background, CC0 Public Domain
22 July 2019

FCRN member Peter Alexander has co-authored this paper, which finds that incremental improvements in several areas of the food system (including production efficiency, reducing food waste and changing diets) could reduce agricultural land use by between 21% and 37%, depending on adoption rates. 

Image: Comidacomafeto, Burger veggie vegetarian, Pixabay, Pixabay License
9 July 2019

This opinion piece in YES! Magazine, written by Stephanie Feldstein (population and sustainability director at the Centre for Biological Diversity), uses the case of plant-based burgers to explore the tensions between personal environmental actions, industry actions and systemic change.

9 July 2019

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.

Image: Pxhere, Harvest carrot hand, CC0 Public Domain
9 July 2019

This paper describes four scenarios that reflect ways in which the food system might change in the near future, based on two main factors: dietary shifts and degree of globalisation. The paper suggests that such scenario analyses can be helpful in envisaging future paths beyond “business as usual”, even when the future of the food system is non-linear and hard to predict.

25 June 2019

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.

Image: Max Pixel, Red Tomato Horizontal, CC0 Public Domain
25 June 2019

This paper sets out a new method to account for nutrition in the functional unit of life cycle assessments of single foods. The method accounts for the wider dietary context of each food type, which is found to affect the results relative to using either mass as a functional unit, or another nutrient-based functional unit that does not consider the dietary context.

Image: zuzyusa, Legumes nuts health, Pixabay, Pixabay License
25 June 2019

This perspective piece argues that the definition of protein quality should be updated to reflect both environmental and nutritional concerns. 

17 June 2019

This report from the global research network Agriculture, Nutrition & Health (ANH) Academy introduces a game, ‘Diet Dimensions’, which is designed to engage researchers, policymakers and other stakeholders in the issues and policies surrounding healthy, sustainable food systems.

11 June 2019

This book offers a cross-disciplinary collection of perspectives on the many sustainability issues facing the global food system today. Topics include food insecurity, healthy diets, organic food, food among refugees and food waste management strategies.

Image: Robert Colletta, Photograph of a fully mature Perca flavescens (Mitchill, 1814) - yellow perch, Wikimedia Commons, Public Domain
11 June 2019

This paper by FCRN member Elinor Hallström assesses the nutritional content and climate impact of 37 seafood products. The paper finds high variability in nutritional and climate performance, with no consistent correlation between nutrition and climate impact across different seafood species. The paper calls for dietary advice to promote species with low climate impact and high nutritional value, including sprat, herring, mackerel and perch.

Image: USDA, Fruit bar pick, Wikimedia Commons, Public domain
3 June 2019

Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.

3 June 2019

FCRN member Charlotte Kildal has co-authored this paper documenting the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign, where only vegetarian meals are served on one day each week. The paper found that the initiative had mixed results.

Image: Marco Verch, Glass bowls with buckwheat, rice, lentils, wheat, beans, seeds and nuts, Flickr, Creative Commons Attribution 2.0 Generic
3 June 2019

College students who take a course on food and the environment reduce their reported ruminant meat consumption by 28% relative to their consumption prior to the course, according to this paper by FCRN member Jennifer Jay of UCLA Civil and Environmental Engineering.

Image: Pxhere, Restaurant dish meal, CC0 Public Domain
3 June 2019

According to this randomised controlled trial, people eat an average of 500 kcal more per day when offered ultra-processed food compared to unprocessed food (as defined by the NOVA system). Furthermore, the trial subjects gained weight on the ultra-processed diet and lost weight on the unprocessed diet.

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