Showing results for: Vegetarianism/veganism
Social scientist and co-founder of the Sentience Institute Jacy Reese discusses public attitudes to diets and the potential of lab-cultured meat to end animal farming, as well as possible pitfalls.
Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
A new paper compares four popular plant based milks to cow’s milk. It concludes that soy milk is the best replacement for cow’s milk from a nutritional standpoint.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
New York City mayor Bill de Blasio, schools chancellor Carmen Fariña and Brooklyn borough president Eric Adams announced that 15 Brooklyn schools will participate in Meatless Mondays in spring 2018. The program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday. The NYC mayor, First Lady Chirlane McCray and Gracie Mansion will also go meatless for all Monday meals.
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
This report from The Eating Better Alliance looks at the role of business in leading the way to help people make healthy and sustainable choices, including shifting to more plant-based eating with less and better meat.
BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.
This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC).
Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.