The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.

This books provides a first reference on dietary proteins that covers the land, water, and energy usage inputs, nutritive outputs, and food applications of plant and other non-meat proteins.

One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.

Belgian researchers have undertaken blind taste tests in which individuals are asked to rate the taste of a normal meat burger, a vegetarian burger and a burger made with mealworms.

Researchers at the Swedish Environmental Research Institute have investigated how different food choices and changing eating habits affect the environment.

The UK’s official dietary guidelines were updated in March 2016. The Carbon Trust has undertaken a useful analysis of the environmental implications of the new plate. FCRN member John Kazer (Footprint Certification Manager at The Carbon Trust) provides the following summary of the analysis here:

This paper analyses a questionnaire for measuring greenhouse gas emissions (GHGE) from diets – the food frequency questionnaire (FFQ) or Meal-Q.  The paper compares the Meal-Q questionnaire to a 7-day weighed food record and this is the first study validating diet-related GHGE from a FFQ.

This report by Dutch multinational banking and financial services company, Rabobank, argues for the need for a so-called “smarter food system” – that is, a food system incorporating and harnessing the latest technology at every stage, although they place particular emphasis on production-side measures.

In this BBC Radio 4 programme, restaurateur Henry Dimbleby explores the historic and cultural relationship between the British and their meat, in particular the quintessentially British roast beef dinner. Dimbleby discusses his growing feeling of guilt at his meat consumption and his efforts to cut down, asking the key question: why is it so difficult?