This article by researchers from the Johns Hopkins Center for a Livable Future argues that more emphasis should be placed on legumes - such as soybeans, peanuts, chickpeas, fava beans, lentils and other beans and peas - as a source of dietary protein, for reduction of greenhouse gas emissions from agriculture, and for their ability to increase soil fertility through atmospheric nitrogen fixation. It reviews trends in legume production and consumption and identifies challenges and limitations to increasing legume use worldwide.

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.

This book, co-authored by Table member Michael P. Hoffmann, uses a typical menu - from appetisers to desserts - to explain how climate change is challenging people in the supply chain who help bring food to grocery stores.

This report from PBL Netherlands Environmental Assessment Agency, co-authored by Table’s Jeroen Candel, analyses the current interface between science and policy for global food systems, identifies current gaps and weaknesses, and suggests options for improvement.

This report from the US think tank The Breakthrough Institute argues that the US government should invest heavily in the development of alternative proteins, because of the potential to significantly reduce greenhouse gas emissions and negative health impacts associated with animal agriculture as well as drive economic growth.

This report from IPES-Food and ETC Group maps two diverging visions for the future of food systems: business-as-usual with high dependence on data platforms, private equity firms and AI-controlled farming systems, versus the “Long Food Movement” - a food system transformation led by civil society and social movements where the emphasis is on food sovereignty and agroecology. 

This report from the University of Oxford’s Smith School of Enterprise and the Environment explores the rapid growth of corporate involvement in the alternative proteins sector, and argues that corporate-led innovation can be a major contributor to emissions reductions.

This study explores why people choose to either see or avoid carbon emissions information when choosing a protein source, and the influence that seeing this information has on product choices. The study is based on an online survey where people were asked to make a hypothetical choice between a range of protein sources. 

This paper by Table member Alison Caffyn studies how the proliferation of intensive poultry operations in Herefordshire and Shropshire in the UK has led to conflicts between the agri-industrial sector and local objectors. The paper draws on planning application data and interviews. Caffyn argues that local authorities and environmental agencies need to improve the regulatory regime around new intensive livestock developments.