This report from the Food Ethics Council sets out how UK food businesses and government could learn from the Danish food system. Although Denmark and the UK have similarities, e.g. in climate, Denmark ranked 7th in the 2018 Food Sustainability Index while the UK ranked 24th. 

This report from the FAO’s High Level Panel of Experts on Food Security and Nutrition (HLPE) explores how agroecology and other innovative approaches to food systems (such as organic agriculture, agroforestry, permaculture, climate-smart agriculture, nutrition-sensitive agriculture and sustainable intensification) can support sustainable agriculture and food security.

According to this study of farmland birds in Finland, bird abundance is positively correlated with the nearby presence of organic animal farms, as well as the percentage of nearby field cover and the presence of natural grasslands.

This book offers a cross-disciplinary collection of perspectives on the many sustainability issues facing the global food system today. Topics include food insecurity, healthy diets, organic food, food among refugees and food waste management strategies.

FCRN member Mark Measures has produced this report on the use of different soil analysis and management techniques for organic and agro-ecological farming. The report is the outcome of a Churchill Fellowship.

This book gives an overview of new developments in organic agriculture, with a focus on how organic farming can adapt to a changing climate.

FCRN members Verena Seufert and Adrian Müller have contributed to this commentary, which outlines a set of policy measures for changing agricultural practices to be in line with the Sustainable Development Goals. The proposed policy measures include supporting organic agriculture.

This book, edited by Mette Vaarst and Stephen Roderick, reviews key challenges and solutions in improving the health and welfare of organic farm animals, including case studies from organic farming of dairy and beef cattle, sheep and goats, pig and poultry.

This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.