This perspective article, co-authored by several Table members including Christian Reynolds, discusses the possibilities and challenges of using natural language processing and artificial intelligence to assess the nutritional and sustainability characteristics of recipes. The authors conclude that an interdisciplinary approach is necessary, combining artificial intelligence with expert domain knowledge.

This synthesis report by the United Nations Environment Programme examines how climate change, biodiversity loss and pollution can be tackled as part of the framework of the Sustainable Development Goals, including by transforming food, water and energy systems.

This report from UK think tank Chatham House uses a literature review to identify three key levers that, it argues, are all essential for transforming food systems: encouraging plant-based diets, setting aside land for nature, and shifting to more sustainable farming.

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.