Image Books Food waste at consumer level This book, by Ludovica Principato, reviews information on consumer-level food waste, including the factors and behaviours affecting food waste levels, policies and initiatives. Read
Image Reports Hotels can save money by reducing food waste The UK waste charity WRAP has recently reported that hotels could save $7 for every $1 invested in reducing food waste. The report studied 42 hotels in 15 countries and identified winning strategies that included: “measure the food waste, engage staff, rethink the buffet, reduce food overproduction, and repurpose excess food”. 70% of hotels managed to recoup their investments within one year, and 95% within two years. Read
Image Resource FAO launches overview of food security in Asia and the Pacific The Food and Agriculture Organization of the UN (FAO) has published a report titled, ‘Regional Overview of Food Security and Nutrition,’ focused on Asia and the Pacific. Key messages from the report highlight that the fight against hunger is slowing, but malnutrition and stunting among children below the age of five remains high. Read
Image Resource Report from workshop on sustainable nutrition hosted by the Sackler Institute for Nutrition Science and Unilever The Sackler Institute for Nutrition Science and Unilever partnered to host a workshop on sustainable nutrition. Researchers (including the FCRN’s Tara Garnett) gathered at the LCIRAH center in London to translate current findings from research on sustainability, food systems, nutrition and diet into actions that can effectively be implemented by Unilever through its brands, products and services. Read
Image Essay Grassfed’s Role In A Greener World: AGW’s Response to the University of Oxford study, Grazed and Confused? This is a reposting of a commentary on the report Grazed and Confused? written by the organisation A greener world. We are reposting it here with their permission and if you want to read it on their website, just click here. A greener world "exist to promote and support real-life farming models to the public and to offer practical guidance on achieving truly sustainable livestock farming systems to farmers". Read
Image Resource Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures This new paper by FCRN member Elin Röös , the FCRN’s Tara Garnett and colleagues explores the following questions: What would be the implications, for land use and greenhouse gas emissions, if our global population moved away from eating beef and other ruminant meats and switched mostly to chicken? What if we all went vegan? What if all our meat demand were met by artificial meat? Or what if, in an attempt to avoid ‘feed-food’ competition, we limited our consumption of animal products to what we could obtain by rearing animals on grasslands and feeding them byproducts and food waste? Read
Image Essay Plating up solutions: Knowledge for better food systems This is a reposting of a blog-post by FCRN’s Tara Garnett for the Women’s Environmental Network, 1st August 2017. We are reposting it with permission and the original post can be found here.Dr Tara Garnett initiated and runs the Food Climate Research Network at the University of Oxford. Her work focuses on the contribution that the food system makes to greenhouse gas emissions and what could be achieved by changes in behaviour. Read
Image Resource Report on ‘Food Citizenship’ by Food Ethics Council The Food Citizenship report is the result of a ten month inquiry led by the New Citizenship Project with the Food Ethics Council, working with six organisations across the food system to explore a future ‘Citizen’ food system. It explores what could happen if the key players in the food system switched from a consumer to a citizen mindset, generating ideas and testing new approaches to food citizenship. Read
Image Resource WWF publishes the new and updated Livewell Plates along with report ‘Eating for 2 degrees’ Recognising that changing what people eat can make a major contribution to the environmental performance of the food system, the new and updated Livewell Plates in this report illustrate the minimal dietary changes required to reach the 2 °C climate target. The report presents simple steps – such as eating more plants, legumes and grains – that could help cut food-related greenhouse gas emissions by 30% by 2030. Read
