This report by conservation organisation WWF and food company Knorr lists 50 foods that, it argues, we should eat more of. Foods were selected based on nutrition, environmental impact, flavour, accessibility, acceptability and affordability.

This article on the environmental impacts of different types of animal feed (including fishmeal, soy, fava beans, algae and various forage crops) features commentary from FCRN member Sam Smith, who has contributed to the Feed Compass work by Forum for the Future.

Trase - a partnership between the Stockholm Environment Institute and Global Canopy - has released the Trase Yearbook 2018, which presents the latest insights on the sustainability of global agricultural commodity supply chains associated with tropical deforestation: the focus this year is on soy. The Trase Yearbook highlights how just six companies account for 57% of Brazilian soy exports. Taken together, the supply chains of these six traders are associated with two-thirds of the total deforestation risk directly linked to soy expansion, the majority of it in the Cerrado, one of the world’s most biodiverse savannahs.

The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals. 

Alternative cropping systems such as organic or conservation agriculture are often expected to lead to enhanced soil carbon storage as compared with conventional systems, and therefore to hold potential to contribute to climate change mitigation via carbon sequestration.

The Mediterranean diet is seeing a shift away from traditional diets, threatening health and the environment, say the FAO and the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) in a new report.

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.

This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.