This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus

This report from The Eating Better Alliance looks at the role of business in leading the way to help people make healthy and sustainable choices, including shifting to more plant-based eating with less and better meat.

BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.

This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC). Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.

In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.

In a recent public survey commissioned by the Global Food Security (GFS) programme, many British adults say they recognise that the food system is a key contributor to climate change and that they would change their diets to avoid negative future climate impacts.

Given the increasing popularity of vegan diets, a group of German researchers has created guidelines for chefs in public catering facilities. These take into account nutritional requirements.

In Sweden two of the largest supermarkets in the country have launched campaigns aimed at creating increased consumer awareness around the environmental impact of meat, encouraging consumers to lower their intake of meat and promoting plant-based alternatives.

Various health agencies recommend dietary intake of the two fatty acids omega-3 Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) at a level between 250 and 500 mg/day.