This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.

This research from Wageningen University focuses on biotechnology and cultured meat. The same technology that is starting to be used to create new organs from stem cells, could in principle be used to produce meat. 

This presentation by Thomas Allen, Paolo Prosperi, Iuri Peri, Bruce Cogill and Martine Padilla is from the conference Resilience 2014 - Resilience and Development: Mobilizing for Transformation 4-8 May, Montpellier France.

Recognizing the limitations of dietary guidelines in including sustainability issues this paper tests six different diets for their nutritional and sustainability performance.

In April 2014 the Food Climate Research Network organised a workshop, funded and hosted by the Wellcome Trust with additional support from the Food Security programme of the UK research councils. Its aim was to bring people together to develop a research agenda on how our eating practices might be shifted in healthier and more sustainable directions.  Particular emphasis was placed on meat eating as an exemplar of an important, yet difficult aspect of our consumption practices, and one with a strong bearing on health and sustainability.

This report quantifies how much our food choices affect pollutant nitrogen emissions, climate change and land use across Europe.