This opinion piece in YES! Magazine, written by Stephanie Feldstein (population and sustainability director at the Centre for Biological Diversity), uses the case of plant-based burgers to explore the tensions between personal environmental actions, industry actions and systemic change.

This book, by Nicola Randall and Barbara Smith, provides a summary of agricultural ecosystems around the world and uses case studies to illustrate the biological issues and solutions associated with several types of farming system.

This book, edited by David Barling and Jessica Fanzo, explores challenges related to protecting environmental resources while also meeting human nutritional requirements, covering a wide range of subjects relating to food security and sustainability.

This report by James O’Donovan, chair of the Cork Environmental Forum, outlines the potential environmental, social, and economic benefits of a transition to a vegan agricultural system in Ireland.

This report from UK animal welfare organisation Compassion in World Farming sets out its vision of how the UK government can contribute to making the food system more “nourishing, sustainable, equitable and humane”. 

This report by UK food waste campaigning organisation Feedback examines the use of wild fish and land by the Scottish farmed salmon industry. It finds that the industry, which is largely controlled by six companies, already uses the same amount of wild fish that the whole UK population purchases, and that it would need to use two-thirds as much again to meet its growth ambitions. 

The Plating up Progress? project, run jointly by the FCRN and the Food Foundation, has released a new investor briefing, Plating Up Progress Part 1, which looks at the sustainability risks and opportunities that exist for food retailers, caterers and restaurants. 

This paper maps the potential for restoring forests across the world, finding that there is room for a 25% increase in forested area without interfering with existing forests or urban and cropland areas. This could store 205 Gt of carbon after several decades (for comparison, current emissions from fossil fuels and cement production are roughly 10 Gt of carbon each year).

This narrative review paper explores how understanding of nutrition and public health have changed over time, influenced by developments in science, social changes and policy-making. The paper identifies some major paradigm shifts, such as the identification of vitamins in the early 20th century, and the recognition of the link between dietary patterns and some chronic diseases in the late 20th century.