This podcast from the Table Talk series by events platform Food Matters Live explores what “clean label” means and investigates the rise of plant-based foods.

FCRN member Tom Quested of resource efficiency organisation WRAP Global recommends the REFRESH Community of Experts, which is an online platform to find and share information (such as best practices) on food waste prevention.

This book, edited by Andrew Kennedy and Jennifer McEntire, examines issues of food traceability throughout the food system, including current challenges, research and potential solutions.

This policy briefing from EU food waste research project REFRESH outlines policy options for reducing food waste at the consumer level, based on both desktop research and a survey of households in four countries.

This report explains several trends and issues impacting the edible fats and oils system, including increasing demand, land use, public health, climate impacts, restrictions on trans fats, the search for alternatives to palm oil and soy, and supply chain transparency.

FCRN member Samuel Smith of international sustainability non-profit Forum for the Future has contributed to this report, which sets out the case for organisations to act on the sustainability of all the fats and oils in their supply chains, including but not limited to palm oil.

This report from the Animal Law and Policy Programme at Harvard Law School estimates the carbon sequestration potential of converting UK land currently used for animal agriculture into native forest. The remaining cropland is enough to provide more than the recommended calories and protein for all UK residents, according to the authors.

14% of Brits are “flexitarians”, i.e. they have a mixed diet that is mainly based on vegetarian foods but they occasionally eat meat, according to this white paper from the UK-based market research firm YouGov. Flexitarianism is more common among young women than other demographic groups and more common in inner London than other geographic regions.

This paper evaluates the impact of diet on risk factors for heart disease. It finds that replacing red meat with “high-quality” plant protein sources (such as legumes, soy or nuts), but not with fish or “low-quality” carbohydrates (such as refined grains and simple sugars), results in improvements in total and low-density lipoprotein cholesterol.