The average number of days that US farm workers spend working in dangerously hot conditions could double by mid-century and triple by the end of the century, according to this paper. Workplace adaptations such as longer rest breaks, working more slowly, switching to single-layer clothing and having cooled rest areas could tackle this problem, but would negatively affect farm productivity, worker earnings and labour costs.

The UK’s Food Ethics Council has published a write-up of its event “#FoodTalks: From emergency to recovery”, which was held on 28 April 2020. The event discussed how the UK’s food system can move towards resilience and fairness during the response to the COVID-19 pandemic.

This opinion piece by Liz Specht of the US Good Food Institute argues that taking animals out of the global food system - for example by replacing animal products with plant-based or cultivated meat products - can reduce the risk of future pandemics. Specht notes that zoonotic diseases usually pass to humans during the hunting or slaughter of wild animals or livestock.

FCRN member Damian Maye of the University of Gloucestershire has put together a list of academic and non-academic resources on COVID-19 and sustainable food systems. It is organised into categories including agricultural labour, food access and security, local food networks, food waste and food system commentaries.

This book examines the material properties and sustainability of various polymers that can be used for food packaging, such as bioplastics and edible food packaging.

This report describes the potential economic and environmental benefits of funding the national maintenance backlog for agricultural research facilities in the US as part of government responses to the economic fallout of the COVID-19 pandemic. The report is from US thinktank The Breakthrough Institute and is co-authored by FCRN member Dan Blaustein-Rejto.

The 2020 edition of the Global Food Policy Report from the International Food Policy Research Institute looks at how to make food systems inclusive of smallholders, women, and people affected by poverty or conflict.

This policy guide from the US nonprofit Centre for Biological Diversity calls for US federal, state and municipal policymakers to take immediate steps to reduce beef consumption by up to 90% and consumption of all other animal products by 50%. It draws on the research Implications of Future US Diet Scenarios on Greenhouse Gas Emissions.

This report from UK food waste organisation Feedback makes a case for the end of industrial animal agriculture and calls for divestment from large livestock companies, arguing that the business model of “Big Livestock” is incompatible with reducing greenhouse gas emissions.