This paper reviews one aspect of the food sustainability challenge: the goal of producing more food – a goal that is unthinkingly accepted by some and vigorously contested by  others. The paper argues that increased food production is necessary but also emphasises that this alone, as a response to the challenge, is not sufficient.

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.

Two videos on food waste and recycling.

Wise up on Waste is the name of a new mobile app from Unilever that was launched recently to assist professional restaurant and catering kitchens to monitor and track their food waste.

Due to Nepal’s large energy deficit where supply shortfalls and interrupted power affect both household and the national industry, the country is now looking for energy alternatives such as using its growing urban and industrial waste.

The authors of this study looked at the impact of measures introduced by Scandinavia’s largest hotel chain to reduce food waste.  Plate sizes were reduced while signs were also posted encouraging customers to help themselves to food more than once (ie. signalling that they didn’t have to overload their plates the first time because they could always come back for more): the effect of these measures in combination was a 20% reduction in food waste.

The latest issue of the journal Proceedings of the Nutrition Society features a number of articles related to food, nutrition, and sustainability (including one by the FCRN’s founder, Tara Garnett).