TABLE's official launch event on 2 June 2021 celebrated the transition from the Food Climate Research Network into TABLE. The event centred on perhaps one of the most complex questions around food and sustainability: At what scale should the food system operate? In other words, should the future food system be more globalised or localised, and why? Please leave your comments and reflections on this question or the event in the commenting section at the bottom of this page.

Carbon credits generated through feed supplementation to reduce methane emissions from cattle farming have been approved under the CORSIA scheme, which is an international agreement on offsetting increases in carbon dioxide emissions from aviation. The feed supplement, created by Swiss company Mootral, is based on compounds from garlic and citrus and has been found to reduce methane emissions by an average of 30% in a trial on a commercial dairy farm. 

Insects are one step closer to being available as snacks or food ingredients in Europe. The European Commission’s Standing Committee on Plants, Animals, Food and Feed has approved a draft legal act that, once adopted by the Commission, would permit dried yellow mealworm (the larvae of the beetle Tenebrio molitor) to be sold in the European Union for consumption by people. The yellow mealworm will be the first insect to be approved under the Novel Food Regulation. 11 further applications for edible insects are waiting to be evaluated by the European Food Safety Authority. 

In this podcast from the Innovation Forum, representatives from the Rainforest Alliance, agriculture commodities trader Ecom and finance provider Norandino discuss a LandScale pilot project that is working on deforestation, resilient ecosystems and farm incomes in a coffee and cocoa growing region in Lamas Province, northern Peru. 

This open access book explores the ethics of the changing relationships between humans and animals in the Anthropocene. It takes animal agency as its starting point and includes discussion of farmed animals, rewilding and cultured meat.

This book offers a range of case studies to illustrate how food systems can be designed for sustainability, covering food supply chains, new food experiences such as food robots in restaurants, methods for food and sustainability education, and food community engagement.

This report from the United Nations Food Systems Summit synthesises the results of preparatory dialogues held by 11 UN Member States, as of 13 April 2021. The dialogues are designed to bring together a range of stakeholders in national food systems to discuss the issues faced by governments in promoting sustainable food.

These three reports from the think-tank the Good Food Institute set out the global market landscape for three forms of alternative protein: cultivated, plant-based and fermented. The reports discuss retail trends, investments, science and technology developments, and government regulations.

This report from the Johns Hopkins Center for a Livable Future reviews the literature on the working conditions, social contexts and public health threats experienced by farmworkers and their communities in the US.