This book uses nine case studies to argue that promoting home-cooked meals as a solution to social and environmental food system problems risks placing a disproportionate burden on individual families, in particular mothers.

This e-book, which has been translated into English, sets out the carbon, water and ecological footprints of foods and culinary preparations (items composed of more than one ingredient) consumed in Brazil. 

This book takes a philosophical approach to the “raw vegan” diet. It discusses the ethics of eating animal products, including laboratory-grown meat, and further argues that cooking food encourages people to eat foods that are not healthy.

FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018. 

This paper calculates the environmental impacts (climate change, acidification, eutrophication, land use, and water use) caused by either making a meal by using a meal kit (which contains pre-portioned ingredients for cooking a meal) or by buying the ingredients from a grocery store.

Using home-made solar cookers instead of microwaves could reduce greenhouse gas emissions and electricity use as well as enhance social well-being and motivate people to behave more sustainably, according to this paper, which considers Spain as an example.

This book, by Anita Tull, explores some of the challenges that food and cooking skills education faces.

This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.

This report summarises food waste research conducted by the Sustainable Consumption Institute (SCI), University of Manchester, and its implications for a transition towards a sustainable food system.