This website published by The International Center for Tropical Agriculture (CIAT), presents interactive visual information and statistics on how food supplies around the world have changed in the past 50 years. 

While insects have physiological and biological differences which make them more efficient than traditional livestock species, little information exists pertaining to the factors which influence the assessment of the environmental sustainability of insects and their subsequent production systems. 

One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.

This paper looks at public awareness of the environmental impacts of meat and attitudes to reducing meat consumption. The study, carried out in Scotland, was based on focus group discussions and individual interviews and tried to understand the cultural and social values associated with eating meat. It found a lack of awareness of the association between meat consumption and climate change, and suggested that individual dietary change will be difficult to achieve without addressing these values and beliefs.

Abstract Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements – including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty – consistently invoke themes around autonomy, sufficiency, cooperation, mutual aid, freedom, and responsibility.

In his article in The Economist, it is argued that China’s insatiable appetite for pork is not only a symbol of the country’s rise, but also a danger to the world from a sustainability perspective. The article discusses the history of pork consumption in China, its cultural and economic importance as well as how it impacts land use and large scale land acquisitions abroad.

In this blog-post for the The Institute of Food Safety, Integrity & Protection (TiFSiP) Tim Lang, Professor of Food Policy at the City University London and FCRN advisory board member, discusses sustainable diets. He argues that the pursuit of food integrity and authenticity is also the pursuit of sustainability.

A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.