FCRN member Hayo van der Werf has co-authored this perspective paper, which argues that current Life Cycle Assessment (LCA) methodologies tend to favour intensive farming systems and misrepresent organic and agroecological systems.

This page is a collection of resources related to coronavirus (COVID-19) and the food system.

This piece from Foodservice Footprint draws together the information available so far (as of mid-March 2020) about how the coronavirus (COVID-19) outbreak is affecting the UK's foodservice sector. The information covers impacts on restaurant staffing and operations, the food supply chain (one distributor told Footprint that "Everyone seems to be being relatively sensible at the moment"), new hygiene standards, and issues in supporting people at risk of hunger.

The Florida-based Cellular Agriculture Society has just relaunched its website with the aim of building a home for cellular agriculture on the internet. The website sets out a vision of what a future with cellular agriculture could look like, and explains how the processes of tissue culture and protein fermentation work. 

In this podcast from the UK’s Sustainable Food Trust, Patrick Holden interviews ffinlo Costain of Farmwel and Roland Bonney of FAI Farms and Benchmark Holdings on developing more transparent, welfare-friendly and sustainable livestock farming systems.

Our World in Data has published this piece, which breaks down the extent to which the differences in carbon footprints of food categories can be attributed to methane, a short-lived greenhouse gas which has attracted controversy over how its climate impact is measured. 

This e-book from the international climate nonprofit Project Drawdown reviews the world’s options for reducing greenhouse gas emissions. The top solutions related to food and land (see section 1.2 of the book) are reducing food waste, shifting to plant-rich diets, protecting ecosystems such as peatland and forests, and shifting agricultural practices (e.g. improving rice production).

This e-book, which has been translated into English, sets out the carbon, water and ecological footprints of foods and culinary preparations (items composed of more than one ingredient) consumed in Brazil. 

This report outlines the 2019 activities of the Centre for Food Policy at City, University of London.