UK farmers may be given targets to reverse soil damage and restore soil health by 2030, as part of an agricultural bill to be brought before parliament later this year.

This book by Parke Wilde gives updated information on food policy in the United States. The second edition includes more detail on food justice and economic methods.

This article examines the toxicity of ‘adjuvants’ in pesticides. Commercial pesticide formulations contain the active ingredient and various other chemicals - adjuvants - such as surfactants, antifoaming agents, preservatives, solvents and dyes. Adjuvants are generally neglected by health risk assessments of pesticides in the United States and the European Union. This paper uses the examples of glyphosate and neonicotinoids to illustrate that adjuvants can result in pesticides being significantly more toxic than the active ingredient alone. The paper calls for changes in regulation.

A new online course developed by the Sustainable Development Solutions Network deals with environmental and climate-related challenges in the Mediterranean and shows how sustainable food systems are being used. The course is aimed at students, current and future practitioners in the agricultural, food and beverage sectors, and policymakers and regional stakeholders.

This book, by William H Meyers and Thomas Johnson, sets out the policies around food and farming of a selection of developed and developing countries. It is aimed at students, researchers, policymakers and professionals with an interest in economic development, agricultural markets and food systems.

This book, edited by Christophe-Toussaint Soulard, Coline Perrin and Elodie Valette, examines the interactions between agriculture and cities, using case studies around the Mediterranean.

This report from the Nordic Council of Ministers assesses two future food scenarios for the Nordic countries on the basis of nutrition and environmental impacts.

Since 2016, French grocery stores have been banned from throwing away edible food. This story examines the effects of the new law. For example, donations to food banks have increased in quantity and quality.

In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.