Showing results for: Theory, methods and tools
There are different ways to analyse and evaluate impacts from food production and consumption. This section highlights papers that introduce specific methodologies, tools and theories that can be used as a guide or reference when developing a research or policy approach.
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.
A new technique has been devised to verify whether the cows producing ‘organic’ milk have actually spent the required 120 days a year grazing outdoors.
Brexit could affect food security and food prices in the UK, according to industry and academic voices.
This review paper outlines some food safety issues in Europe from the perspective of the One Health approach, which views human, animal and environmental health as related and emphasises the importance of sharing information on animal and human health.
The Intergovernmental Panel on Climate Change (IPCC) has brought out a handbook to help its scientists communicate climate change issues effectively.
Search data on food-related terms is visualised on The Rhythm of Food Website.
The blockchain could be used to make it easier to trace the source of food items and tackle food safety scares quickly, but the system still depends on the honesty of those making the data entries.
This book, edited by Gaetano Martino, Konstantinos Karantininis, Stefano Pascucci, Liesbeth Dries and Jean Marie Codron, discusses different types of organisations within the European agri-food sector.
A report by the European Academies’ Science Advisory Council finds that negative emissions technologies (NETs) have ‘limited realistic potential’ and cannot be relied upon to remove carbon at the rate envisaged in the Intergovernmental Panel on Climate Change (IPCC) scenarios for avoiding dangerous climate change.
No country meets basic needs for its citizens at a globally sustainable level of resource use, according to a study by researchers from the University of Leeds.
Ikea has introduced a “Better Chicken Programme” aimed at improving animal welfare in the supply chains for its in-store cafes.
In this paper, the researchers examine the British civil aviation and ruminant farming sectors to understand the barriers to reducing greenhouse gas (GHG) emissions through technological innovation.
This tool provides business users with an overview of their cradle-to-farm gate emissions. It is developed by Ecofys, the University of Aberdeen and PBL Netherlands Environmental Assessment Agency. They are inviting companies to use the developed methodology and set science-based targets to contribute to keeping global warming below 2 degrees Celsius.
Swiss company Eaternity has developed a set of tools to aid restaurants and chefs to get insights into the supply-chain of the produce they use and improve their nutritional and environmental impacts. The tools include a series of health and sustainability indicators and labels and a menu design app.
The Food Ethics Council has published a free, special edition, online magazine – ‘For whom? Questioning the food and farming research agenda' – that brings together the thoughts and opinions of over 30 experts.
The Agricultural Model intercomparison and Improvement Project (AgMIP) is an international collaborative effort to improve agricultural modelling and to understand climate impacts on the agricultural sector at global, national, and regional scales. They have produced a beta version of a visualization tool for the assessment of current and future agricultural systems.
The U.S. Geological Survey (USGS) has released a worldwide map that details croplands in high resolution in an ongoing effort to monitor croplands and water use.