This report provides a detailed and integrative analysis of the dramatic changes in China’s food system over the last 35 years, and explores the linkages among the environmental, health, economic and cultural trends that are emerging. 

This paper reviews one aspect of the food sustainability challenge: the goal of producing more food – a goal that is unthinkingly accepted by some and vigorously contested by  others. The paper argues that increased food production is necessary but also emphasises that this alone, as a response to the challenge, is not sufficient.

This report examines what part market governance mechanisms (regulatory, fiscal, voluntary and information-related) can or could play in addressing GHG emissions from the food system, focusing on the two extreme ends of the supply chain – the process of  agricultural production, and patterns of consumption.

We considered potential strategies for the agricultural sector to meet the target recommended by the UK Committee on Climate Change to reduce UK emissions from the concentrations recorded in 1990 by 80% by 2050, which would require a 50% reduction by 2030.

This report sets out what we know about the food system’s contribution to greenhouse gas (GHG) emissions.