This report from climate non-profit Project Drawdown discusses how food, agriculture and land use contribute to greenhouse gas emissions, and how the sector can both reduce emissions and sequester carbon. Suggestions include conserving and restoring tropical forests, making animal and rice agriculture more efficient, using fertilisers more efficiently, reducing food waste, eating plant-rich diets, intensifying agriculture to spare land for conservation and ecosystem restoration, using regenerative cropping and grazing techniques to build soil carbon, and using perennial crops.

This study, co-authored by Table member Dr Toni Meier, measures the nutritional value, environmental impacts and food waste associated with catering facilities in Hesse, Germany. The project examined company canteens, prison kitchens and a restaurant run by a vocational training institute. 

UK supermarket Tesco and the British Nutrition Foundation have produced this report, which outlines recommendations for a healthy, sustainable diet. It uses the UK government’s Eatwell Guide as the basis for discussion and lists ways in which Tesco will encourage its customers to eat differently, including a “Healthy Choice” logo, reformulating products, committing to a 300% increase in meat alternative sales by 2025, and tackling food waste.

On 16 November 2020, the LSHTM Centre on Climate Change & Planetary Health and food-sharing app OLIO hosted a discussion on the priority areas where change can contribute to a net zero future of food, such as tackling waste in the current food system and switching to healthy sustainable diets. A video recording of the event is now available.

In this report, UK food waste NGO Feedback critically assesses the narrative that anaerobic digestion (AD) is a viable solution for producing renewable gas from organic matter such as crops and wastes. The report argues that preventing food waste in the first place is more effective than generating biogas from waste food, particularly if trees were to be planted on the land spared.

This episode of the Nordic Talks podcast series (produced by the Nordic Council of Ministers) discusses how imperfect vegetables are handled in the food industry and asks why the market for "ugly" vegetables is suddenly taking off in Norway and China.

FCRN member David Cleveland uses the University of California as a case study and finds that integrating climate and food policies could contribute substantially to reducing institutional greenhouse gas emissions by accounting for Scope 3 emissions (which would include emissions from food purchased by the institution).

This book explores microbiological and biotechnological advances in food production, covering topics such as food safety, fermentation for preservation, sustainable production of seafood, food additives and bioprocesses to make agri-food wastes safe.

UK supermarket Iceland has reduced its food waste by 23% over two years, according to this report. In 2019/2020, Iceland wasted food equivalent to 0.57% of sales. None of this waste went to landfill. The majority of food waste went to anaerobic digestion, with some surplus bread being converted to animal feed. Small amounts of surplus food were redistributed to people in need or used to brew beer.