In their latest dietary guidelines, the Chinese government recommends a slightly lower meat intake than it did in its previous 2007 guidance.

The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.

This books provides a first reference on dietary proteins that covers the land, water, and energy usage inputs, nutritive outputs, and food applications of plant and other non-meat proteins.

Energy intake has long been recognised as a factor in obesity, but more recently, interest has increased in whether some dietary patterns containing differing amounts of macronutrients and food groups, contribute more to body weight gain than do others.

This paper provides a detailed case study of the history and controversy surrounding the proposed inclusion of sustainability information in the 2015 Dietary Guidelines for Americans, as recommended by the Dietary Guidelines Advisory Committee (DGAC) – a body composed of nutritionists, physicians, and public health experts, tasked with reviewing the evidence base for the guidelines every 5 years.

This study, which analyses data from two long-term epidemiologic research studies in the US, found that specific food sources of protein in the diet affected health outcomes in differing ways. Taking into account a number of other dietary and lifestyle factors, the authors showed that animal protein intake was weakly associated with a higher risk for mortality.

This paper looks at the agricultural land requirements and GHG emissions associated with supplying Western Europe with food in 2050 from its own land base. It modelled a range of food consumption scenarios based on different ‘protein futures’ to evaluate land use and GHG emissions taking into account both production and demand side mitigation options.

This report aims to understand whether, why and how sustainable diets are promoted by individual foodservice companies, and to assess the business cases for adopting and promoting sustainable diets across the sector.