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.

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.