This book, by the academic Marion Nestle, describes how the food industry uses nutritional claims to promote sales of particular types of food.

This policy briefing, by FCRN member Peter Stevenson of Compassion in World Farming, argues that industrial animal agriculture will make it difficult to reach several of the Sustainable Development Goals (SDGs).

The EAT-Lancet Commission sets out a “universal healthy reference diet” that it argues will allow the food system to remain within the planetary boundaries while feeding 10 billion people by 2050. The suggested diet includes a variety of plant-based foods and low amounts of animal-based foods.

The Centre for Biological Diversity has calculated the emissions produced by the food offered at the ongoing COP24 climate conference, arguing that the many meat-based options mean the menu has an “unnecessarily high carbon foodprint”.

The World Resources Institute has published a new report outlining solutions for feeding 10 billion people without increasing emissions, fueling deforestation or exacerbating poverty.

In this report, the Food Ethics Council analyses the 2018 Food Sustainability Index (view interactive graphics here), which ranked the UK 16th out of 28 European Union countries and 24th out of 67 countries when averaged across a range of food sustainability indicators.

This editorial in The Lancet argues that countries and people should “limit their consumption of intensively farmed meats”, discusses recent papers on the environmental and health impacts of meat production and consumption, and points out that policies to reduce meat consumption may have to be tailored to different contexts.

The Association of UK Dietitians (BDA) has released a toolkit for environmentally sustainable diets, which contains information on eating patterns for health and environmental sustainability, a glossary, frequently asked questions and a list of meal swaps.

This report finds that the ten largest US food and beverage manufacturers lack comprehensive strategies for effectively addressing obesity and diet-related diseases. Assessing a portfolio of the manufacturers’ products, the report classifies only 30% as “healthy”.