The UK Eating Better alliance has released an impact report detailing the progress of its Less and Better campaign (which calls for people to eat less but ‘better’ meat) during 2017 and 2018, including publications, related actions by third parties, and social media statistics.

This paper explores attitudes towards eating insects, based on a online survey of Finnish consumers. It finds that both vegetarians and omnivores are more likely than vegans to consider eating food made from insects.

FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.

This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.

This paper surveyed food shoppers in Toronto to find the links between socioeconomic status and food preferences. It finds that the shoppers with the highest socioeconomic status tend to be motivated by both aesthetic and ethical concerns when choosing food.

Some businesses no longer accept cash and instead prefer card or other digital payments. This piece in The Spoon explores the ways in which cashless businesses might exclude some people, following legislation in New York City that could, if passed, force restaurants, coffee shops and stores to accept cash.

People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.

In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.

The Food Ethics Council has created a new website about food citizenship, aimed at changemakers in the food and farming system, arguing that it is easier to influence the food system when people think of themselves as citizens rather than consumers.