This book, based on the Planetary Health Diet produced by the EAT-Lancet Commission, discusses how dietary patterns influence health and the environment and make recommendations for which food groups to favour and which to avoid.

This policy brief from UK food waste NGO Feedback recommends that policymakers reform the Scottish salmon aquaculture industry and support the expansion of unfed aquaculture, such as mussel farming.

This study, co-authored by Table member Dr Toni Meier, measures the nutritional value, environmental impacts and food waste associated with catering facilities in Hesse, Germany. The project examined company canteens, prison kitchens and a restaurant run by a vocational training institute. 

UK supermarket Tesco and the British Nutrition Foundation have produced this report, which outlines recommendations for a healthy, sustainable diet. It uses the UK government’s Eatwell Guide as the basis for discussion and lists ways in which Tesco will encourage its customers to eat differently, including a “Healthy Choice” logo, reformulating products, committing to a 300% increase in meat alternative sales by 2025, and tackling food waste.

This paper uses data from 19 countries to test the link between climate and dietary diversity in children. It finds that higher temperatures are generally associated with lower diet diversity, while higher precipitation is generally associated with greater diet diversity.

This report from the UK’s Food, Farming & Countryside Commission finds that agroecological farming could produce enough healthy food to feed the expected UK population in 2050 while freeing up 7.5% of current agricultural area for uses such as woodland creation and public access. The model assumes that diets would include less meat, dairy and sugar, and more fruit, vegetables and nuts.

On 16 November 2020, the LSHTM Centre on Climate Change & Planetary Health and food-sharing app OLIO hosted a discussion on the priority areas where change can contribute to a net zero future of food, such as tackling waste in the current food system and switching to healthy sustainable diets. A video recording of the event is now available.

This book takes a broad, interdisciplinary look at current research on the food system, covering topics such as eating in restaurants, food poverty, school meals, public perceptions of the food system, and community food initiatives.