On 26 April 2022, TABLE and Food & Cities network at SLU jointly organised an Ask the Author session to discuss A tale of two labs: Rethinking urban living labs for advancing citizen engagement in food system transformation with co-authors Anke Brons and Koen van der Gaast.

On 6 May 2022, TABLE held a panel discussion, which brought together representatives from the advertising and food industries, from social enterprise and academia to explore advertising, food, desire and the question of ecological limits.  

Content warning: eating disorders. From April 2022, large food service businesses (including restaurants, cafes and takeaways) in England are required to display calorie information for food intended for immediate consumption. The legislation is part of the government’s strategy to tackle obesity. Critics say the move may make it difficult for people who experience eating disorders to visit restaurants.

This book examines subsistence agriculture practices in the United States, including hunting, fishing, gardening, gathering, and keeping livestock. It frames subsistence activities as “shadow structures” in response to industrial capitalism.

This book uses case studies to show how tea and coffee producers are moving towards production models with environmental and social benefits, in contrast with the previous model of colonial plantations.

This book gives an overview of the concept of “biocultural rights” and the tools that indigenous and local communities can use to protect their ways of life and their rights to land, territories and resources.

This report and policy brief from the Commission on Sustainable Agriculture Intensification (CoSAI) examine how urban and peri-urban agriculture in the Global South can help provide healthy, safe and nutritious food, and protect against the impacts of climate change and pandemics.

The UK’s Food Standards Agency has published four reports reviewing the evidence on factors that influence food consumption behaviours. They cover interventions to reduce salt, fat and sugar consumption; public views of and influences on meat and dairy consumption; and the psychologies of food choice.

The Good Food Institute has published a series of four reports giving the latest industry and investment updates about alternative proteins, including plant-based foods, fermentation, cellular agriculture, and alternative seafood.