According to the latest joint OECD-FAO report Food Outlook which analyses global food markets, the coming decade will likely see an end to a period of high agricultural prices, although prices are expected to rise for livestock relative to those for crops.

A recent paper by Wickramasinghe et al, published in the European Journal of Clinical Nutrition, has quantified the nutritional quality and carbon footprint of meals provided by primary schools in England.

A new report by McKinsey & Company argues that China seems to be abandoning Western fast food for healthier options. Only 51% of consumers in China said they ate Western fast food in 2015, signalling a drop from the 67% who said they consumed fast food in 2012.

Today sees the launch of a new report published jointly by the Food and Agriculture Organisation (FAO) and the Food Climate Research Network (FCRN) at the University of Oxford. Plates, pyramids and planet evaluates government-issued food-based dietary guidelines from across the globe, looking in particular at whether they make links to environmental sustainability as well as personal health. 

This report produced by Food Research Collaboration (FRC) outlines the horticulture sector’s potential to create a shift towards healthier diets in the UK by contributing to overall fruit and vegetable consumption.

Researchers at the Swedish Environmental Research Institute have investigated how different food choices and changing eating habits affect the environment.

The Health Council of the Netherlands (the Dutch Dietary Guidelines Committee 2015) has published an updated set of Dutch dietary guidelines.

This study evaluates the links between diets and health in relation to greenhouse gas emissions by reviewing 16 studies, comparing a total of 100 dietary patterns.  The researchers examine how diets with reduced greenhouse gas emissions (GHGE) affected the subjects in the studies in terms of nutrient intake and health outcomes.