In this research note, the US-based Open Philanthropy Project discusses whether animal welfare might be helped or hindered by climate-focused reductions in meat consumption. For example, the note points out that meat types with a relatively low carbon footprint (e.g. chicken) are often from smaller animals (compared to, say, cows) and thus require more animals to be farmed and killed.

Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.

This open access book, by Anna Davies, uses case studies to examine the past and present of food sharing in cities.

The US-based Good Food Institute, which promotes plant-based foods and lab-cultured meat, has produced two State of the Industry Reports on plant-based and cell-based foods. The report outline industry developments during 2018, list the main industry actors, discuss regulatory updates in the United States, and analyse investment trends.

This report from the Eating Better Alliance surveys 620 sandwiches available from retailers in the UK. It finds that 85% of sandwiches on the market still have meat, fish or cheese as their main ingredient, and only two sandwiches had any “better meat” certification (RSPCA Assured logos).

This briefing paper from the UK’s Food Research Collaboration, the latest in its Food Brexit Briefings series, reiterates the need for local authorities to create food plans for during and after the UK’s upcoming exit from the European Union.​

FCRN member Mark Measures has produced this report on the use of different soil analysis and management techniques for organic and agro-ecological farming. The report is the outcome of a Churchill Fellowship.

FCRN member Charlotte Kildal has co-authored this paper documenting the Norwegian Armed Forces’ attempt to introduce the Meatless Monday campaign, where only vegetarian meals are served on one day each week. The paper found that the initiative had mixed results.

College students who take a course on food and the environment reduce their reported ruminant meat consumption by 28% relative to their consumption prior to the course, according to this paper by FCRN member Jennifer Jay of UCLA Civil and Environmental Engineering.