Showing results for: Europe
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.
You can view the full video recording of the panel talk “Reinventing the plastic bottle” which was hosted by the Hoffmann Centre for Sustainable Resource Economy at Chatham House. Speakers discussed problems created by single-use plastic bottles and some possible solutions.
A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.
Researchers from the University of Edinburgh have sequenced the genomes of 913 types of microbes found inside cows’ digestive systems, hoping to discover more about the types of enzymes that the microbes use to break down the food.
In this paper, researchers from the Joint Research Centre of the European Commission investigate the extent to which variation in nitrous oxide (N2O) emissions may offset or enhance the mitigation effects of carbon sequestration in arable European soils. They employ a biogeochemical model with input data from ~8000 soil sampling locations to quantify CO2 and N2O flux associated with different agricultural practices aimed at carbon (C) mitigation.
Dutch shopping chain Ekoplaza has launched a plastic-free pop-up store in Amsterdam. Products sold include meat, rice, sauces, dairy, chocolate, cereals, fruit and vegetables. The aisle includes conventional packaging materials such as cardboard, glass and metal, but also introduces biodegradable replacements for plastic.
This book, edited by Christophe-Toussaint Soulard, Coline Perrin and Elodie Valette, examines the interactions between agriculture and cities, using case studies around the Mediterranean.
This report from the Nordic Council of Ministers assesses two future food scenarios for the Nordic countries on the basis of nutrition and environmental impacts.
In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.
Since 2016, French grocery stores have been banned from throwing away edible food. This story examines the effects of the new law. For example, donations to food banks have increased in quantity and quality.
In this blog post for the Food Ethics Council, ffinlo Costain describes different ways of measuring farm animal welfare.
In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.
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 report from food waste charity Feedback investigates what role supermarkets play in the production of food waste on UK farms.
Scotland’s soils contain over half of the UK’s soil carbon stock, making it important to know how to avoid soil carbon loss. The Scottish landscape is currently a net sink for carbon (mainly due to forestry). A recent report assesses current knowledge on soil carbon and land use in Scotland.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.
The French government has announced that half of all food procured by its public sector must be organic or locally produced by 2022. The media coverage does not offer a definition of ‘local’ food.