A report from the WWF examines the environmental impacts, including carbon footprint, associated with four classic British dishes, and identifies twenty risks that climate change poses to the production of these dishes.

Eating Better has published a new report setting out their suggested approach to eating “less and better” meat and dairy. They set out eight principles, including: eat less meat and dairy; reduce waste; choose smaller scale, higher standard producers; and avoid livestock fed on imported feedstuffs such as soy. The report also includes a guide to assurance and labelling schemes to help people choose better meat and dairy.

A new report, The Avoidable Crisis, finds that large-scale deforestation, fires and human rights abuses are linked to soy plantations and the global meat industry.

This report from the UK NGO Sustainable Food Trust shows that one in three small abattoirs in the UK have closed in the last decade, which could mean that marketing locally-produced, traceable meat will not be possible in some areas.

In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.

Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.

In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.

The FAO has just published a briefing paper which proposes three ways to substantially reduce emissions from livestock production.

This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.