The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.

This new paper by Chatham House reports on a 12-country survey undertaken into public understanding of the links between  livestock and climate change. Livestock – Climate Change’s Forgotten Sector - Global Public Opinion on Meat and Dairy Consumption finds a major lack of awareness of the meat and dairy sector’s contribution to climate change.

Dietary deficiencies of zinc and iron are a substantial global public health problem. An estimated two billion people suffer these deficiencies, causing a loss of 63 million life-years annually.

In light of increasing population growth and competition over land use, the National Centre for Universities and Business (NCUB) is experimenting with collaboration between agronomy experts and companies in the food supply chain.

Though politicians and scientists have disagreed about whether atmospheric warming can be delayed by reducing short-lived climate forcing (SLCF) agents, an international research team has confirmed that a reduction in carbon dioxide emissions is the only long-term solution. Previously, politicians and industry had been pushing for measures to reduce SLCF emissions as a way to buy time before needing to address CO2 emissions directly.

A new study from researchers at The Earth Institute of Colombia University and the Woods Hole Research Center says emissions of nitrous oxide could double by the middle of the century if left unchecked. Nitrous oxide is the third biggest contributor to human-induced climate warming after carbon dioxide and methane.

This paper discusses paths towards a more resilient agriculture and the rationale for doing so. It emphasises the need for interdisciplinary and intersectoral collaborations in this field, moving towards “a diversity of solutions operating across scales.” The authors also critically discuss various production focused routes to food security.

A study led by University of Minnesota's David Tilman finds that shifting modern diets towards healthier, Mediterranean diets could improve quality of life and reduce greenhouse gas emissions. The team synthesized data on the environmental costs of food production, diet trends and population growth, and showed the health and environment costs of continuing our current health trends as compared to shifting to a healthier diet.

In this report commissioned by Center for Global Development, researchers at Chalmers University, Linköping University and Vienna University describe how international trade with agricultural and wood products is an increasingly important driver of tropical deforestation. More than a third of recent deforestation can be tied to production of beef, soy, palm oil and timber.