This report, by the global NGO World Economic Forum and the management consultancy McKinsey & Company, sets out four pathways by which food systems stakeholders can be encouraged to bring about a transformation in food production, supply chains and diets.

This report from the UK Soil Association’s Food for Life initiative explores the state of children’s food in England. It finds that 4 in 10 children leaving primary school will be overweight or obese by 2024, nine out of ten preschool children eat too much sugar and UK families eat the most ultra-processed diet in Europe.

This paper by FCRN member Jono Drew investigates whether healthy and climate-friendly diets might vary from global recommendations in the context of New Zealand (using food carbon footprints specific to New Zealand, where possible). It finds that shifting diets towards whole plant foods (such as vegetables, fruits, legumes, and whole grains) and away from red and processed meat would have large health and climate benefits, consistent with recent global recommendations.

This paper assesses how nationally recommended diets across the world compare to average diets in the categories of human nutrition, environmental impacts and animal welfare. It finds that, in most countries, the recommended diets largely out-perform current diets in all three categories because of lower animal product consumption.

FCRN member Francesca Harris has co-authored this paper, which systematically reviews the water footprint of different types of diets around the world. The paper distinguishes between the use of blue water (ground and surface) and green water (rain). 

This book explores how the design of new food products can contribute to healthy diets and discusses the role of the food industry and government in shaping health policies.

This report from the US nonprofit Centre for Biological Diversity quantifies the environmental impacts (climate, habitat loss and water use) of caterers or events planners switching from a “conventional American dining menu” (including dairy, beef and other meats) to a mostly plant-based alternative menu. 

FCRN member Christian Reynolds has co-authored this paper, which finds that in Japan, differences in the carbon footprint of household food consumption are driven by what the paper describes as “unexpected” food categories: the households with higher food carbon footprints spend more on restaurant food, fish, vegetables, alcohol and confectionary.

According to a survey by UK NGO Eating Better, 63% of 11 to 18 year olds in the UK see the environment and climate change as the top concern for the UK at the moment. While most do not want to change their levels of meat consumption, 29% of those who do eat meat would like to reduce their consumption.