This blog post from the UK’s Food Ethics Council explores some of the ethical complexities in the food system’s response to COVID-19. It notes that many people are displaying compassion and supporting neighbours during the pandemic. It also argues that other ongoing crises, including climate, nature loss, health and the UK’s post-Brexit trade deal negotiations, must not be neglected.

This article in the Guardian explores the links between food production and COVID-19. It points out that, while the virus is likely to have been transmitted to humans via a pangolin at a “wet” market in Wuhan, China, the virus may have come to pangolins from wild bats. Some smallholder farmers, the article suggests, began to rear “wild” animals (such as pangolins) for income when their previous livestock farming was undercut economically by industrial farming methods, and may also have been pushed onto marginal land (nearer to forests, bats and the viruses hosted by bats) by industrial agriculture’s expansion.

According to the Freedom of Information request made by the UK non-profit Sustainable Soils Alliance (SSA), the UK government spent only £283,780 on monitoring soil health in England in the year 2017/18, compared to £60.5 million on monitoring freshwater and £7.7 million on monitoring air.

This book looks at the tradeoffs between mitigating climate change and protecting food security, as well as the effects that climate change has on food production.

This book by Sarah Bridle provides an accessible outline of the links between climate change and food: both the climate impacts of producing food, and the impacts of climate change on farming.

This book by Tim Lang examines the state of the food supply chain in the UK, including how the UK’s food system has changed over the past few decades, the ways in which the supply chain is fragile, and how the food system needs to change, particularly as the UK leaves the European Union.

This report, commissioned by the UK charity Royal Society for the Protection of Birds, assesses a selection of measures for reducing greenhouse gas emissions from agriculture. It looks at their potential impacts on biodiversity, climate and resource protection to identify which solutions offer synergy between climate and nature, and where there is a risk of conflict.

This systematic review looks at dietary patterns and food sustainability in the United States. It estimates that the healthy US-style diet recommended by the Dietary Guidelines for Americans is associated with similar or higher levels of greenhouse gas emissions, energy use and water use compared to the current US diet.

This paper, co-authored by FCRN member Christian Reynolds, discusses public engagement at the authors’ ‘Take a Bite Out of Climate Change’ stand, which used infographics, short games and displays of vertical farming and insect-based foods to encourage discussion about the climate impacts of food production.