OUR WRITING KeywordsAgri-food systemAgricultural biodiversityAgricultural innovationAgricultural intensificationAgricultural lossesAgricultural monocultureAgricultural productionAgricultural productivityAgricultural yieldAgroecologyAgroforestry/silvopastureAlcoholic drinksAlternative food movementAlternative proteinAlternatives to intensive farmingAnimal feedAnimal welfareAnthropoceneAnthropocentrismAquacultureArable crops and arable landBeefBig foodBiodiversityBiodiversity conservationBioenergyBiological nitrogen fixationBiotechnologyCarbon footprintCarbon sequestrationCarbon sinksCarbon sinks and sequestrationChicken/poultryClimate changeClimate change impactsClimate policyCommunicable diseasesConservation biologyConsumer food choice appsConsumer perceptions and preferencesConsumptionConsumption and production trendsConventional agricultureCorporate food regimeCrop diversityCrop systemsCrop-livestock integrationCulture & communityDairyDeforestationDeforestation riskDevelopment policiesDietary guidelinesDietary surveyEcomodernismEconomics, business, and tradeEcosystemEcosystem restorationEcosystem servicesEcosystems & biodiversityEcosystems and ecosystem servicesEnvironmental & Social ImpactsEnvironmental impact assessmentsEnvironmental policyFarmingFarming systemsFeed conversion efficiencyFish stocks/overfishingFish/aquatic typesFisheriesFlexitarianismFood and agriculture policyFood and healthFood chainFood consumptionFood cultureFood justiceFood policyFood securityFood sovereigntyFood supplements/nutritional enhancementFood System TransformationFood systemsFood systems thinkingFood systems: an introductionFood systems: research methodsFood waste/surplus foodFruitFuture of foodGenderGHG emission trendsGHG emissions and mitigationGHG impacts and mitigationGHGsGlobal healthGlobal warming potentialGovernance, policy, and powerGrazed and confusedGrazing and grasslandGreen economy/alternative economic modelsGWP*Health and nutrition policyHealth concernsHorticulture and fruit treesHousehold food consumptionHuman health & wellbeingHungerIndustrial food manufacturingIndustry actions/CSRInequalityInsectsIntensive agricultureInvasive speciesInvestmentLand governanceLand sparing - sharingLand systems & changeLand useLand use and land use changeLegumes/pulsesLife cycleLife cycle analysisLivestockLivestock on LeftoversLocal foodMalnutritionMalnutrition/undernourishmentMarine and aquatic ecosystemsMarketsMeatMeat and taboos/religious beliefsMeat, Dairy & LivestockMethaneMilkMitigation policiesMonogastricMultiple burdens of malnutritionNitrogenNitrogen fixationNon-communicable diseasesNutritionNutritionismOrganicOrganic farmingOvernutritionPalm oilPlant/crop sciencePolitical economyPolitics & ParadigmsPorkPost-harvest lossesPoverty alleviationPower & ProteinProduction efficiency/intensityProteinProtein malnutrition and PEM (Protein-energy malnutrition)Public attitudesRegenerative agricultureRegenerative grazingResearch methodsResilience and vulnerabilityRewildingRuminantRuminantsScaleScience and backgroundSmallholder (farms)Soil healthSoilsSoySoy MoratoriumSpotlight onStandards/certificationStorage and refrigerationSubstitutes for meat & dairySupply chainsSustainable development goalsSustainable food securitySustainable healthy dietsSustainable intensificationTechnology & innovationThe Great Protein FiascoTradeUltra-processed foodUltra-processed food (UPF)UndernutritionUrban agricultureUrban food systemsVegetablesVegetarianism/veganismWater footprintWater managementWater use/consumptionWritten materialsZoonotic diseases TypeEssayExplainerLetterboxPublication RegionAfricaAsiaAustralasiaEuropeGlobalLatin America and the CaribbeanMiddle-eastNorth America Year20122013201420152016201720182019202020212022202320242025 Image Essay Answering audience questions from a "A dialogue on Regenerative Agriculture" On 11 May 2021, TABLE and LEAP facilitated a dialogue between Ken Giller (Wageningen University) and Yichao Rui (Rodale Institute) on the topic of Regenerative Agriculture. We asked: why is it taking the world by storm and what are the broader implications for farmers and food systems? We received over 70 questions during the event. We've clustered the most commonly asked questions into different themes, and the panellists have generously agreed to respond to them. For more information on the event, visit here. Read Image Explainer What is food sovereignty? Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereignty as a concept and movement, how it differs from the concept of food security, criticisms of the movement, and evolving definitions. https://www.doi.org/10.56661/f07b52cc Read Image Essay Introducing the Wageningen Alternative Protein Project This blog post is written by Panagiotis Vlachogiannis in collaboration with Anna Celli, Shan He, Aditya Vaze and Julia Gil N. Martin, all MSc students at Wageningen University & Research. For more information on the authors, see the end of this piece. Read Image Essay The emergence of an international food system - the Mediterranean from the Bronze Age to the Roman period Dr Kelly Reed is an archaeobotanist with interests in food systems, agricultural development and cultural adaptations to environmental change in the past. She is currently the programme manager for the Oxford Martin Programme on the Future of Food and the Wellcome Trust-funded Livestock, Environment and People (LEAP) project based at Oxford University. Dr Lisa Lodwick is an archaeologist who researches shifts in agricultural production in Iron Age and Roman Europe and the Mediterranean. She is currently a post-doctoral research fellow at All Souls College, Oxford University. Read Image Essay Why the climate emergency demands food waste regulation Martin Bowman is the Senior Policy and Campaigns Manager at Feedback, managing Feedback’s campaigns related to food waste and anaerobic digestion. He was previously the UK coordinator for Feedback’s Gleaning Network and worked on its Pig Idea campaign. He is a contributor to Routledge Handbook of Food Waste, a TEDx speaker, and has helped coordinate several This Is Rubbish campaigns. Read Image Essay To eat fish or not to eat fish? That is the wrong question Christina O’Sullivan is the Campaign & Communications Manager at Feedback, where she manages the ‘Fishy Business’ campaign. Feedback is a campaign group working to regenerate nature by transforming the food system. Christina has an MSc in Food Policy from the Centre for Food Policy, City University. She has worked at the Cornell Food and Brand Lab and the Global Centre for Food Systems Innovation at Michigan State University. Read Image Essay A global movement for localised food and farming: The beginning of agriculture in Europe Dr Kelly Reed is an archaeobotanist with interests in food systems, agricultural development and cultural adaptations to environmental change in the past. She is currently the programme manager for the Oxford Martin Programme on the Future of Food and the Wellcome Trust-funded Livestock, Environment and People (LEAP) project based at Oxford University. Read Image Essay Health impacts of red palm oil, the lesser-known sister of refined palm oil Ryan D. Andrews (ryandandrews.com) completed his education and training at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University. He currently writes and speaks about nutrition, health, and sustainability, teaches at Purchase College, is an adviser with Precision Nutrition, and teaches trauma-sensitive yoga at Silver Hill Hospital. Read Image Essay Plating Up Progress 2020: food industry progress, COVID-19 and a green recovery Will Nicholson is leading the Food Foundation work on metrics for sustainable and healthy diets and the multi-partner initiative, Plating Up Progress, that aims to further their uptake in the food industry. He has a background of working across both industry and NGO initiatives using research and analysis to understand and map how the food industry is responding to challenges around nutritional and environmental issues. Read VIEW MORE
Image Essay Answering audience questions from a "A dialogue on Regenerative Agriculture" On 11 May 2021, TABLE and LEAP facilitated a dialogue between Ken Giller (Wageningen University) and Yichao Rui (Rodale Institute) on the topic of Regenerative Agriculture. We asked: why is it taking the world by storm and what are the broader implications for farmers and food systems? We received over 70 questions during the event. We've clustered the most commonly asked questions into different themes, and the panellists have generously agreed to respond to them. For more information on the event, visit here. Read
Image Explainer What is food sovereignty? Food sovereignty, “the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems,” is often discussed as an alternative political framework and approach to food security (Nyéléni, 2007). Food sovereignty has grown as a countermovement to the growing dominance of industrial agricultural practices, the increasing power of corporations in the global food system, and the convergence of diets towards more imported and processed foods. This explainer explores food sovereignty as a concept and movement, how it differs from the concept of food security, criticisms of the movement, and evolving definitions. https://www.doi.org/10.56661/f07b52cc Read
Image Essay Introducing the Wageningen Alternative Protein Project This blog post is written by Panagiotis Vlachogiannis in collaboration with Anna Celli, Shan He, Aditya Vaze and Julia Gil N. Martin, all MSc students at Wageningen University & Research. For more information on the authors, see the end of this piece. Read
Image Essay The emergence of an international food system - the Mediterranean from the Bronze Age to the Roman period Dr Kelly Reed is an archaeobotanist with interests in food systems, agricultural development and cultural adaptations to environmental change in the past. She is currently the programme manager for the Oxford Martin Programme on the Future of Food and the Wellcome Trust-funded Livestock, Environment and People (LEAP) project based at Oxford University. Dr Lisa Lodwick is an archaeologist who researches shifts in agricultural production in Iron Age and Roman Europe and the Mediterranean. She is currently a post-doctoral research fellow at All Souls College, Oxford University. Read
Image Essay Why the climate emergency demands food waste regulation Martin Bowman is the Senior Policy and Campaigns Manager at Feedback, managing Feedback’s campaigns related to food waste and anaerobic digestion. He was previously the UK coordinator for Feedback’s Gleaning Network and worked on its Pig Idea campaign. He is a contributor to Routledge Handbook of Food Waste, a TEDx speaker, and has helped coordinate several This Is Rubbish campaigns. Read
Image Essay To eat fish or not to eat fish? That is the wrong question Christina O’Sullivan is the Campaign & Communications Manager at Feedback, where she manages the ‘Fishy Business’ campaign. Feedback is a campaign group working to regenerate nature by transforming the food system. Christina has an MSc in Food Policy from the Centre for Food Policy, City University. She has worked at the Cornell Food and Brand Lab and the Global Centre for Food Systems Innovation at Michigan State University. Read
Image Essay A global movement for localised food and farming: The beginning of agriculture in Europe Dr Kelly Reed is an archaeobotanist with interests in food systems, agricultural development and cultural adaptations to environmental change in the past. She is currently the programme manager for the Oxford Martin Programme on the Future of Food and the Wellcome Trust-funded Livestock, Environment and People (LEAP) project based at Oxford University. Read
Image Essay Health impacts of red palm oil, the lesser-known sister of refined palm oil Ryan D. Andrews (ryandandrews.com) completed his education and training at the University of Northern Colorado, Kent State University, Johns Hopkins Medicine, and Columbia University. He currently writes and speaks about nutrition, health, and sustainability, teaches at Purchase College, is an adviser with Precision Nutrition, and teaches trauma-sensitive yoga at Silver Hill Hospital. Read
Image Essay Plating Up Progress 2020: food industry progress, COVID-19 and a green recovery Will Nicholson is leading the Food Foundation work on metrics for sustainable and healthy diets and the multi-partner initiative, Plating Up Progress, that aims to further their uptake in the food industry. He has a background of working across both industry and NGO initiatives using research and analysis to understand and map how the food industry is responding to challenges around nutritional and environmental issues. Read
