This podcast by the research programme Praxis: Arts and Humanities for Global Challenges discusses interdisciplinary research, balancing priorities of preserving local food varieties with feeding the population and the future food research agenda.

FCRN member Lukas Paul Fesenfeld has co-authored this paper, which surveys people from China, Germany and the United States to assess levels of public support for various types of policy aimed at reducing meat and fish consumption. It explores how “packaging” several policies together can increase acceptance among voters.

This paper finds that downplaying explicit statements of environmental benefits can be a more effective advertising strategy than prioritising the environmental aspects in product categories that are not normally seen as “green”. This is because consumers often perceive green products as performing less well than conventional products, according to the paper. 

This report sets out the results of the European Union-funded REFRESH Project: Resource Efficient Food and dRink for the Entire Supply cHain. The project aimed to reduce food waste in the EU by developing an evidence base on consumer and business behaviour, assessing the environmental benefits of avoiding food waste, and designing technology to add value to food waste streams.

This report assesses the impact of the UK non-profit Veg Power’s “Eat them to defeat them” advertising campaign, which aimed to persuade children to eat more vegetables. Children who had seen the advertising campaign were more likely to agree with statements such as “Eating vegetables is fun”, “I like vegetables” and “Vegetables can be really tasty” than those who did not see the adverts. An estimated 650,000 children ate more vegetables as a result of the campaign.

This book uses a range of case studies to explore how food and immigration influence each other in North America, focusing on borders (e.g. geopolitical or cultural), labour and identities (including changing diets).

Dairy company Arla has commissioned this report by the Institute for European Environmental Policy, which sets out a vision for how the European dairy sector can become more sustainable in the future, balancing environmental, economic and social considerations.

This report, by the global NGO World Economic Forum and the management consultancy McKinsey & Company, sets out four pathways by which food systems stakeholders can be encouraged to bring about a transformation in food production, supply chains and diets.

This book by Carolyn Steel sets out a vision for a healthier, more ethical future food system. It discusses climate change mitigation, new food technologies, and the relation of food to ideas of a good life.