This free online book explores how consumers, nations, and international organisations can work together to improve food systems and restore ecosystems and their ability to provide for people.

This report from UK NGO Eating Better finds that 80% of UK public sector caterers surveyed  - including schools, healthcare and universities - have committed to reducing meat content in their menus, with 83% increasing the amount of beans and pulses they offer. 60% have been using more meat replacement products, 60% said they were using less pork and processed meat, and 56% said they were reducing or removing meat-based dishes from the menu cycle. Over 20% of caterers say they are using more chicken in their dishes. The changes are attributed primarily to concerns about climate, health, nature and animal welfare. 

This report from the UN Environment Programme synthesises evidence on the degradation of the world’s ecosystems, sets out the economic, environmental and social benefits of ecosystem restoration, and calls for individuals and organisations to contribute - including by reducing food waste, using farmland more efficiently, and encouraging a shift towards more plant-based diets.

This modelling paper, co-authored by TABLE member Elin Röös, examines the synergies and goal conflicts that could arise from different food taxation scenarios in Sweden. It finds that while taxing foods can reduce most environmental impacts, one scenario - reducing tax on plant-based products - might cause increases in environmental impacts by encouraging higher total food consumption. It also examines the trade-offs for land use and biodiversity protection associated with limiting beef consumption through taxation.

TABLE’s Tara Garnett has been interviewed on an episode of the podcast Great Green Questions, tackling the question: "Is being vegan the only way to save the planet?" The podcast episode covers the impacts of the production and consumption of both livestock and vegan alternatives, the ‘’tyranny of choice” and the implications of click and collect culture, and whether it is possible to farm without animals.

This report by the Barilla Center for Food & Nutrition presents a “Double Pyramid” of food systems, which aims to illustrate eating styles that are both healthy and environmentally sustainable. The model (view it here) uses a “health” pyramid and a “climate pyramid”. In both, foods are placed vertically according to whether it is advised to eat them more frequently (towards the bottom of the pyramids) or less frequently (towards the top of the pyramids).

Public engagement ahead of the 2021 United Nations Food Systems Summit has so far produced over 1,200 ideas for transforming the food system. Ideas were put forward by farmer and producer groups, indigenous communities, civil society, academics, the private sector and UN Member States. Further ideas can be submitted until 1 May 2021.

In this episode of the Climate Proof-Food Podcast, food system research student Luke Spajic interviews Table’s Dr Tara Garnett on the history of research about food’s contribution to climate change, the EAT-Lancet Commission, contestation around livestock’s environmental impacts and three common perspectives on what to do about it, and what constitutes a healthy and sustainable diet.