Knowledge for better food systems

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.

18 September 2018

The University of East Anglia’s Global Environmental Justice Group is running a five-week online course on “Environmental Justice”, hosted on the Future Learn website. Several food-relevant topics will be covered, including water justice, forest governance, biodiversity conservation, and climate justice.

18 September 2018

The book “Food Safety Economics - Incentives for a Safer Food Supply”, edited by Tanya Roberts, explores how regulations have affected the economic incentives influencing food safety.

18 September 2018

In the latest of its Food Brexit Briefings, the Food Research Collaboration examines how UK food standards may be affected by post-Brexit trade deals - specifically, the case of hormone-treated beef, which is currently permitted in the United States but not in the European Union. The report points out that at least one of the hormones routinely used in US beef production is a cancer risk, and that there is not enough evidence to show that five other hormones are safe to use.

18 September 2018

In a write-up of a meeting of its Business Forum, the Food Ethics Council asks whether the concept of “ethical consumerism” is adequate for addressing food system sustainability issues. The report points out that “ethical” can have many different meanings, that businesses can lack a cohesive sustainability strategy if they are too responsive to current trends on consumer concern, that focusing on consumers can neglect systemic problem, and that not all people can afford to prioritise ethical concerns when buying food. The report also offers some recommendations to businesses.

Image: Foto-Rabe, Vegetables Mediterranean Herbs, Pixabay, CC0 Creative Commons
18 September 2018

FCRN member Nicole Tichenor Blackstone of Tufts University has recently authored a paper that compares the environmental impacts of three healthy eating patterns recommended in the Dietary Guidelines for Americans. The vegetarian eating pattern had lower impacts than the US-style and Mediterranean-style eating patterns in all six impact categories considered.

12 September 2018

This book, by Shelley Koch, looks at how gender intersects with the different stages of the food supply chain.

12 September 2018

This book, edited by Subramanian Senthilkannan Muthu, examines the development and implementation of a variety of indicators of sustainability for the food system.

Image: Žarko Šušnjar, Among the fields of wheat, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
12 September 2018

A new paper reviews the extent to which sustainable intensification has been achieved in England. It concludes that agricultural intensification drove environmental degradation during the 1980s. In the 1990s, however, yields became decoupled from fertiliser and pesticide use, meaning that some ecosystems services began to recover. The authors interpret their results as meaning that sustainable intensification has begun. Farmland biodiversity, however, has not recovered.

Image: David Stanley, Net full of fish, Flickr, Creative Commons Attribution 2.0 Generic
12 September 2018

Fishers increase their fishing activity prior to the establishment of a new marine reserve, a new paper claims. The study used satellite data to study one particular marine reserve, the Phoenix Islands Protected Area (PIPA). While fishing effort dropped to almost zero after the marine reserve was established, fishing effort prior to the reserve’s establishment was 130% higher than in a control region (where no reserve was planned).

4 September 2018

The EU-funded CAPSELLA project, which develops digital tools for agrobiodiversity, has released an online tool to guide users through the steps of taking a “spade test” to monitor soil quality. Users can also choose to upload their results to a public database.

4 September 2018

This book, by Jonathan Coppess, explores the history of agricultural policies in the United States.

4 September 2018

This book, written by the Barilla Center for Food & Nutrition and edited by Danielle Nierenberg of Food Tank, discusses how the global food system can produce sustainable, healthy food for everyone. Topics include soil degradation, water use, barriers to accessing food, corporate influence on dietary choices, and food waste.

4 September 2018

The Adam Smith Institute, a UK-based free-market think tank, has published a briefing paper in which it argues in favour of lab-grown meat (also known as cultured meat). The authors say that the potentially lower land use of lab-grown meat, compared to conventional meat, could allow some farmland to be rewilded, managed in less intensive ways, or used to build more houses.

Image: Leon Brooks, Pina plantation, Wikimedia Commons, Public domain
4 September 2018

A recent paper uses data from three countries (Ghana, Mexico and Poland) to determine whether more carbon can be kept in above-ground stocks by land sparing (increasing farms yields to minimise the conversion of natural habitats to farmland) or land sharing (increasing carbon stocks on farms, at the cost of converting more natural habitat to farmland because of lower yields). Land sparing maintained the highest above-ground carbon stocks in all cases studied.

Image: Didgeman, White wine red, Pixabay, CC0 Creative Commons
4 September 2018

Alcohol production, packaging and transport in Sweden has a carbon footprint of 52 kg CO2 eq. per person and accounts for around 3% of dietary emissions, according to a new paper by FCRN member Elinor Hallström. Per litre of beverage, wine, strong wine and liquor have higher carbon footprints than beer. This study does not include emissions from retail or consumer activities.

Image: Maasaak, Spraying of pesticides (by AMAZONE UG 3000 Nova) in spring (Estonia), Wikimedia Commons, Creative Commons Attribution-Share Alike 4.0 International
4 September 2018

A recent paper argues that the global food system needs to become both more sustainable and more resilient to environmental and economic shocks. Defining resilience as “the resistance or rapid recovery of system interrelationships and functions after perturbation”, the paper points to existing examples of “undesirable” resilience, which inhibit the transformation of the food system to a more sustainable state.

20 August 2018

This book, by Jan Douwe van der Ploeg, examines peasants and peasant farming, particularly how globalisation creates new forms of peasantry.

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