Eating Better has released a roadmap of 24 actions that government, food service, retailers, food producers and investors can take to halve UK meat and dairy consumption by 2030 and to switch to “better” meat and dairy as standard. 

The book Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses food sustainability through the lens of food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds.

This report from the US non-profit Croatan Institute quantifies the current US landscape of investments in regenerative agriculture, including in-depth analyses across asset classes (such as farmland and venture capital), and presents a series of recommendations for investors and stakeholders to build soil health and community wealth through regenerative agriculture.

This Business Forum Report from the Food Ethics Council explores the ethical implications of the food industry’s involvement with food charity projects such as school breakfast clubs or donations of food and money by supermarkets. 

The FAO’s 2019 edition of its “The State of Food Security and Nutrition in the World” report finds that the number of hungry people is increasing, with around 820 million people worldwide experiencing undernourishment. This year’s report also finds that around 2 billion people experience either severe or moderate food insecurity, with the phenomenon found in low, middle and high income countries.

The World Resources Institute has released its full and final report on “Creating a sustainable food future”. The report addresses the question “Can we feed the world without destroying the planet?”, specifically asking whether the food system can feed nearly 10 billion people adequately by 2050, without expanding the area of agricultural land, and while avoiding dangerous levels of climate change.

In this report, Rosalind Sharpe of the Food Research Collaboration documents a series of interviews with farmers in the UK, showing whether and how human health factors into their work and decision making. The report was produced in collaboration with The RSA Food, Farming and Countryside Commission (read the Commission's report here).

The final report of the UK’s Food, Farming and Countryside Commission sets out 15 recommendations to policymakers, business and communities across the areas of healthy food, a ‘fourth agricultural revolution’ based on agroecological principles, and rural communities. 

FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018.