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What do we know about it? In this blog post, Hugh Coulson introduces the growing diversity in fishmeal and the implications of consumer perceptions.Hugh Coulson is an M.Sc. student at the Institute of Aquaculture, University of Stirling and has 12 years experience in the fine food industry, four years in fisheries and 3 years filming wildlife documentaries for the BBC. Read Essay Discussions, sustainable intensification and land-grabs... Read Essay Global Survey on the Development of a 10YFP Programme on Sustainable Food Systems Read Essay FCRN commentary on Sustainable Food Trust blog on red meat. Read Image Publication Changing what we eat: A call for research & action on widespread adoption of sustainable healthy eating This report outlines the work needed to shift societies to consumption patterns that can meet both public health and environmental goals. Read Essay EAT forum – an ambitious, interdisciplinary meeting focused on healthy and sustainable food systems and diets The Food Climate Research Network (FCRN) participated in the recently organised EAT Forum in Stockholm. This initiative, founded by the Stordalen foundation in collaboration with the Stockholm Resilience Centre is intended to be a major annual event in which science, policy and business stakeholders from all over the world come together to help set goals and guidelines for a more sustainable and healthier food future. The very first EAT Forum kicked off on the 26-27 May 2014. The FCRN is one of the Forum’s strategic partners. Read Image Essay Why reduced beef, lamb and dairy consumption may be necessary for meeting stringent climate targets Read Image Publication What is a sustainable healthy diet? The paper begins by highlighting the rationale for focusing on the diets question, and then moves on to discuss definitions of ‘good nutrition’ on the one hand, and ‘sustainability’ on the other. Read VIEW MORE
Image Essay What do our farmed fish eat? What do we know about it? In this blog post, Hugh Coulson introduces the growing diversity in fishmeal and the implications of consumer perceptions.Hugh Coulson is an M.Sc. student at the Institute of Aquaculture, University of Stirling and has 12 years experience in the fine food industry, four years in fisheries and 3 years filming wildlife documentaries for the BBC. Read
Image Publication Changing what we eat: A call for research & action on widespread adoption of sustainable healthy eating This report outlines the work needed to shift societies to consumption patterns that can meet both public health and environmental goals. Read
Essay EAT forum – an ambitious, interdisciplinary meeting focused on healthy and sustainable food systems and diets The Food Climate Research Network (FCRN) participated in the recently organised EAT Forum in Stockholm. This initiative, founded by the Stordalen foundation in collaboration with the Stockholm Resilience Centre is intended to be a major annual event in which science, policy and business stakeholders from all over the world come together to help set goals and guidelines for a more sustainable and healthier food future. The very first EAT Forum kicked off on the 26-27 May 2014. The FCRN is one of the Forum’s strategic partners. Read
Image Essay Why reduced beef, lamb and dairy consumption may be necessary for meeting stringent climate targets Read
Image Publication What is a sustainable healthy diet? The paper begins by highlighting the rationale for focusing on the diets question, and then moves on to discuss definitions of ‘good nutrition’ on the one hand, and ‘sustainability’ on the other. Read
