A summary of a discussion on sustainable diets, hosted by the Guardian, is now available on their website. It sought to take a holistic approach to the interlinked issues of food, farming, environment and health, focusing on the issues of how a sustainable diet should be defined and achieved.  Discussants included Jo Confino (Chair) Executive editor, the Guardian, Tim Lang Professor of Food Policy, City of London and David Nussbaum Chief executive, WWF, Tim Smith Group quality director, Tesco. You can read the summary here. See also FCRN discussion papers focusing on what a sustainable healthy diet is and how it can be achieved.

This research argues that we need to implement a food waste hierarchy approach to preventing and managing food surplus and waste. It argues that a distinction between food surplus and waste is crucial as is the distinction between avoidable and unavoidable waste. Its main message is that food waste can be prevented by adopting a sustainable production and consumption approach and by tackling food surplus and waste throughout the global food supply chain.

This research from Wageningen University focuses on biotechnology and cultured meat. The same technology that is starting to be used to create new organs from stem cells, could in principle be used to produce meat. 

This book is the first to address global agro-migration complexes across the Mediterranean regions of south and west Europe.

CHEW - China's Health, Environment and Welfare Research Group at the University of Oxford, recently held an event which sought to bring together work on health, environment.

In April 2014 the Food Climate Research Network organised a workshop, funded and hosted by the Wellcome Trust with additional support from the Food Security programme of the UK research councils. Its aim was to bring people together to develop a research agenda on how our eating practices might be shifted in healthier and more sustainable directions.  Particular emphasis was placed on meat eating as an exemplar of an important, yet difficult aspect of our consumption practices, and one with a strong bearing on health and sustainability.

This report quantifies how much our food choices affect pollutant nitrogen emissions, climate change and land use across Europe.

The ODI report 'Future Diets' traces how the changes in diet - more fat, more meat, more sugar and bigger portions - have led to a looming global health crisis. 

This open access article from Chalmers University, Sweden, argues that unless we reduce our consumption of meat and dairy, world temperatures will continue to rise and we will be unable to meet the goal of keeping global temperatures from rising more than 2˚C.