In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.

The Farm Carbon Cutting Toolkit (FCCT) has launched a crowdfunding campaign to support UK farmers in adopting Carbon Farming techniques. This approach aims to minimise carbon emissions and maximise carbon sequestration on farms, particularly in soils.

This article by T.C. Ponsioen of Wageningen University, and H.M.G. van der Werf of INRA, discusses the major sources of inconsistency in life cycle assessment (LCA) analyses of food and drink, and makes recommendations to address these inconsistencies. The article begins by describing the many attempts that have been made to standardise (or ‘harmonise’) environmental footprints of food and drink, and identifies five main areas which lack consensus.

This paper examines high-resolution, crop-specific GHG emissions and GHG intensity estimates which are derived using a method that couples biophysical models with novel 5-arc-minute resolution data.

Psychological research has shown that people often don’t make decisions on a rational basis, but rather do so heuristically - based on rules of thumb - that can systematically bias choices. This has important implications when it comes to promoting the sustainable consumption of food.

The authors of this paper have tried to develop a framework to apply the concept of planetary boundaries to national level decision making and to discuss what a country’s ‘fair share’ of Earth’s safe operating space could be.

This change.org petition urges universities and institutions of higher education to be leaders in cutting greenhouse gas emissions arising from flying and asks them to:

The Oxfam briefing Feeding Climate Change: what the Paris Agreement Means for Food & Beverage Companies looks at commodities and climate change and policy from the perspective of the food and beverage industry.

A recent paper by Wickramasinghe et al, published in the European Journal of Clinical Nutrition, has quantified the nutritional quality and carbon footprint of meals provided by primary schools in England.