This review article finds that transforming the land sector (including agriculture, forestry, wetlands and bioenergy) could “feasibly and sustainably” contribute around one third of the emissions reductions needed to stay under 1.5°C of climate change. 

FCRN members Laurence Smith and Adrian Williams co-authored this paper, which finds that converting all food production in England and Wales to organic farming would reduce direct agricultural emissions in the UK, but would cause higher emissions from overseas farming due to lower yields in England and Wales.

Taylor & Francis have launched Sustainable Development Goals Online (SDGO), a curated library to support the United Nations' call to action to end poverty, fight inequality and injustice, and protect the planet. This interdisciplinary collection of digital content includes more than 12,000 selected articles and chapters, including the Zero Hunger collection with nearly 1000 items relating to SDG 2 to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture.

In this opinion piece in the Guardian newspaper, Jess Fanzo and Mario Herrero argue that food producers, consumers and governments all need to make changes to help reduce the climate impact of the food system. 

This book summarises current best practice in using life cycle assessment to quantify and improve the environmental impacts of different agricultural systems. 

This book questions whether the rising demand for meat is indeed driven mainly by wealth and argues that the consumption of cheap meat is linked to economic insecurity. It also questions the view that the modern human brain evolved because of the consumption of meat.

The book chapter Why sustainable plant-based diets are needed to reverse the food-climate-health-equity crisis by FCRN member David A Cleveland, part of the book Plant-based diets for succulence and sustainability, argues that plant-based diets are a key part of the response to the interlinked crises in food, climate, health and inequality.

This report from the Food Ethics Council sets out how UK food businesses and government could learn from the Danish food system. Although Denmark and the UK have similarities, e.g. in climate, Denmark ranked 7th in the 2018 Food Sustainability Index while the UK ranked 24th. 

This report by US think tank ReThinkX examines the implications of ongoing disruptions to livestock industries. It predicts that current livestock production will be replaced to a large extent by a “Food-as-Software” model, where food can be engineered on the molecular level and produced using “precision fermentation”, e.g. using engineered microorganisms to produce proteins that mimic milk proteins.