The regenerative, organic and agroecology movements share many concerns, and offer seemingly similar solutions. We, at TABLE, therefore began to ask ourselves if they are perhaps repeated attempts to articulate the same things, or whether there are substantive differences. Dr George Cusworth (U Oxford) and Rachel Carlile (U Edinburgh) worked with graphic designer Emily Liang (WUR) to develop a diagram articulating these agricultural movements' similarities and differences.

This report shares our reflections on TABLE’s most recent project of work – a series of dialogues and discussions with food systems stakeholders, focused on the theme of ‘scale’ in the food system.

This report sets out the results of a project that aimed to identify research questions around livestock and protein that civil society deems to be of particular importance.

The project aims to identify livestock-and protein-relevant questions, contestations and misunderstandings that the NGO community feels to be important, and that merit further research. Ultimately, the goal for this project is to come up with a short set of societally-relevant priority topics that could form the basis of interdisciplinary research and wider public engagement.

This second investor briefing from the Plating Up Progress-project proposes a new set of metrics that investors will need if they are to assess how well food businesses are managing the risks and opportunities they are facing regarding urgent health and sustainability issues.

This first investor briefing by Plating Up Progress (a Food Foundation and Food Climate Research Network project) looks at the sustainability risks and opportunities that exist for food retailers, caterers and restaurants.

Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question – and what it all means for greenhouse gas emissions.

While governments have a major role to play in stimulating a shift towards sustainable healthy diets, food companies are the gatekeepers of consumption. The food that companies produce and sell, the way they market them, and at what price, are all crucial influences on what people eat. This report considers if we need a set of indicators to assess companies’ progress and hold them to account?

In this Perspective article in the journal Science, the FCRN’s Tara Garnett articulates the need for a strong policy focus on sustainable healthy diets, and assesses the current state of research and understanding on the relationship between health and sustainability.