This briefing paper from the UK’s Food Research Collaboration examines the impact that a “no-deal Brexit” (i.e. the UK leaving the European Union without an agreement on trade or other matters) would have on food supply chains that cross the border between Northern Ireland (NI) and the Republic of Ireland (ROI).

This book synthesises the academic literature on sustainable food supply chains and offers quantitative models on topics such as shelf life, vehicle routing and waste management.

This paper calculates the environmental impacts (climate change, acidification, eutrophication, land use, and water use) caused by either making a meal by using a meal kit (which contains pre-portioned ingredients for cooking a meal) or by buying the ingredients from a grocery store.

This book by Robyn Metcalfe examines processes and technologies in the supply chains that bring food from farms to consumers.

This book identifies common causes of food waste in developing countries and presents examples of successful food preservation methods for different food types in developing countries.

173 countries have agreed to halve emissions from the global shipping industry by 2050, compared to 2008 levels, in a non-binding deal arranged by the International Maritime Organisation. Saudi Arabia, the US and several other countries raised objections to the proposed emissions cuts. Shipping was not covered by the 2015 Paris agreement on climate change.

Indoor and vertical farming might not replace traditional farms, but they bring their own unique benefits.​

The blockchain could be used to make it easier to trace the source of food items and tackle food safety scares quickly, but the system still depends on the honesty of those making the data entries.

This paper examines the common assumption that local foods are more sustainable than foods sourced from more distant locations. Using the multi-criteria decision aid method (MCDA), which allows for multi-dimensional criteria to be assessed, this paper answers the following research question: “how do selected local or global food products compare and which rank first in terms of sustainability performance?”.