Africa has been thought to be a potentially large carbon sink of great value in efforts to mitigate carbon dioxide emissions. But this study reveals that it could be a net source of greenhouse gases that will increase global warming.

This study investigates specifically how camels compare to other ruminants in terms of emissions and they find that they release less methane.

Diets with a greater dairy and meat proportion lead to more emissions, as compared to those with more vegetables and fruits.

China’s agricultural system, environment and food supply is under great pressure from an increasing population, an intensive use of agro-chemicals and extensive food safety problems.

We are pleased to announce a new FCRN discussion paper which considers the increasingly topical question of: ‘What is a sustainable healthy diet?’ 

The ODI report 'Future Diets' traces how the changes in diet - more fat, more meat, more sugar and bigger portions - have led to a looming global health crisis. 

Since this is a complex but very interesting paper, we’ve put together a more detailed summary and explanation of the paper’s approach and findings, together with some comments in this document here.  Our summary and commentary draws upon some very helpful insights from Professor Pete Smith at the University of Aberdeen and includes some useful commentary from Dr Marco Springmann at the University of Oxford – thanks to both.

In cooperation with 13 European research and policy partners, FiBL (The Research Institute of Organic Agriculture) analysed ways in which local distribution channels and new networks between producers and consumers could be supported. 

The Countryside and Community Research Institute (CCRI) at the University of Gloucestershire has received EU funding for a 5-year project which will be looking at measures to prevent and remediate soil degradation in Europe.