Two recent systematic literature reviews conclude that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.

In a major report, ICROFS (International Centre for Research in Organic Food Systems) at Aarhus University, Denmark evaluates the health and environmental impacts of organic versus conventionally farmed foods.

A new paper argues that organic farming has significant potential to feed a growing world population as global temperatures increase.  The researchers examine the performance of organic farming in light of four key sustainability metrics: productivity, environmental impact, economic viability and social wellbeing.

This blog post by Public Health England highlights the the UK food and agriculture industry’s contribution to global climate change and environmental degradation, and the steps the Government is taking or has taken in light of this.

The Cambridge News reports on a recent start-up called Entomics, who are researching and developing the use of Black Soldier Fly larvae as a means of converting food waste into compounds that can be extracted and turned into more useful products.

The FAO announce the launch of their new initiative: The Technical Platform on the Measurement and Reduction of Food Loss and Waste.

Extract from book introduction: The growth in global population and more demanding consumption patterns around the world are placing ever increasing pressures on land and its resources. This is resulting in conflicts and the unsustainable use of humanity’s resource base.

The book provides an analysis of impacts of climate change on water for agriculture, and the adaptation strategies in water management to deal with these impacts.

This report by a partnership comprising the International Trade Centre, the Research Institute of Organic Agriculture and the International Institute for Sustainable Development summarises the recent market trends and growth in voluntary sustainability standards (VSS), for nine commodities.