Food policy | TableDebates

A woman shuffles through documents. Photo by Anastassia Anufrieva via Unsplash.

Who will win in the battle over sustainability in the Dietary Guidelines for Americans, science or special interests?

In this piece, Samual Lee-Gammage offers his personal take on the debate around the US Dietary guidelines, and the recommendation of the guidelines committee that sustainability dimensions be incorporated into the forthcoming version. He also offers information about what researchers can do to support the scientific recommendations of the committee.Samuel is the Research Director for the Food Choice Taskforce (FCT), where he is responsible for knowledge management and resource development to communicate the potential of dietary shifts for public and environmental health. Samuel holds an MSc in Environmental Change and Management from the University of Oxford and also holds a BSc in Environmental Geosciences, from the University of Bristol.

PRESS RELEASE: Sustainable intensification in agriculture: premises and policies

University of Oxford press release: A policy known as sustainable intensification could help meet the challenges of increasing demands for food from a growing global population, argues a team of scientists in an article in the journal Science.

Sustainable Intensification in Agriculture: Premises and Policies

The FCRN’s Tara Garnett, and Charles Godfray of Oxford’s Future of Food programme have lead authored a new paper published in Science, written in collaboration with a range of academics.

Food sustainability

Food sustainability: problems, perspectives and solutions

This paper considers different perspectives on food sustainability (production challenge, consumption challenge, socio-economic challenge), and in turn, their implications for nutrition and climate change, and their strengths and weaknesses.

Sustainable intensification in agriculture. Navigating a course through competing food system priorities

The report is based on discussions held at a two day workshop held in January 2012 which was coorganised by The Food Climate Research Network and the Oxford Martin Programme on the Future of Food

Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?

This paper reviews estimates of food related greenhouse gas (GHG) emissions at the global, regional and national levels, highlighting both GHG-intensive stages in the food chain, and GHG-intensive food types.

livestock

Livestock-related greenhouse gas emissions: impacts and options for policy-makers

This paper reviews the life cycle analysis (LCA) approach to quantifying these emissions and argues that, given the dynamic complexity of our food system, it offers a limited understanding of livestock’s GHG impacts.

Agriculture and Copenhagen: priorities and possibilities

Notes from a presentation given at an event organised by the Food Ethics Council in September 2009.