This paper quantifies the resource use implications of replacing fishmeal with plant-based ingredients in the feed used to farm shrimp. It finds that increasing the proportion of plant-based ingredients in shrimp feed could reduce pressure on marine resources, at the cost of increased use of freshwater, land and fertiliser.

This paper by FCRN member Claire Pulker of Curtin University analyses the presence and quality of supermarket corporate social responsibility (CSR) policies related to all attributes of public health nutrition, including sustainability. The paper audited Australian supermarket own brand foods to establish the extent to which CSR policies are translated into practice.

FCRN members Verena Seufert and Adrian Müller have contributed to this commentary, which outlines a set of policy measures for changing agricultural practices to be in line with the Sustainable Development Goals. The proposed policy measures include supporting organic agriculture.

This Food Talk podcast by US think-tank Food Tank interviews Lawrence Haddad, Executive Director of the Global Alliance for Improved Nutrition, to find out how governments, NGOs and businesses can work to improve the availability of nutritious food.

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.