In this paper, FCRN member Erasmus zu Ermgassen finds that voluntary zero deforestation commitments (ZDCs) cover more than 90% of the soy exported from the Brazilian Amazon, but only 47% of soy exported from the Brazilian Cerrado biome (a type of wooded savannah). 

Dairy company Arla has commissioned this report by the Institute for European Environmental Policy, which sets out a vision for how the European dairy sector can become more sustainable in the future, balancing environmental, economic and social considerations.

In this podcast from the World Resources Institute, Andika Putraditama (sustainable commodities and business manager at WRI Indonesia) discusses how buyers have responded to certified sustainable palm oil. Some prefer to avoid palm oil altogether. Putraditama argues that encouraging certified palm oil would incentivise the palm oil industry to change its practices.

This podcast from global food community Food Matters Live discusses the effect that veganism has recently had on the food industry, how plant-based food and drink is likely to develop throughout 2020, and how the media and food companies talk about plant-based foods.

This report by the European Alliance to Save Our Antibiotics assesses the antibiotics policies of ten leading British supermarkets. It finds that six out of the ten supermarkets ban their suppliers from routinely using antibiotics, with Waitrose having the most comprehensive antibiotic policies. 

This book explores how the design of new food products can contribute to healthy diets and discusses the role of the food industry and government in shaping health policies.

This report by the Environmental Investigation Agency and NGO Greenpeace studies how UK supermarkets have taken action on plastic packaging. It finds that overall plastic packaging used by UK supermarkets has risen by 2% between 2017 and 2018, mainly driven by sales of branded products. Waitrose and Morrisons have made the most progress in reducing plastic packaging.

This book looks at how the food industry and the environment interact, describes how the industry has developed over the past decade, and sets out suggestions to improve the food industry’s future environmental performance.

Will Nicholson of the FCRN has contributed to this report on the future of protein by Forum for the Future. The report asks whether the food industry is taking sufficient action on providing sustainable, healthy protein.