People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.

In this paper, FCRN member Hanna Tuomisto gives an overview of the process of growing cultured meat, current developments, its environmental impacts, technical challenges, and consumer perceptions.

Insects, seaweed, microalgae, cultured meat, mycoprotein and mussels are among the nine ‘future foods’ discussed in this paper, co-authored by FCRN members Hanna Tuomisto and Hannah van Zanten, which compares the nutritional profiles and environmental impacts of these foods with conventional plant- and animal-sourced foods.

The Centre for Agroecology, Water and Resilience at Coventry University has launched a new website on agroecology, containing information about related projects, publications, policy statements and videos.

The Pacific Coast Federation of Fishermen's Associations has taken legal action against 30 fossil fuel companies, arguing that the crab fishing industry is being harmed by climate change. Algal blooms, made more likely by warming ocean waters, have cut short crab fishing seasons.

This forthcoming book by Ludivine Petetin and Mary Dobbs analyses how British agricultural law might change following the UK’s exit from the European Union.

The Food Research Collaboration continues its series on Brexit (for our non-UK readers, the UK’s upcoming departure from the European Union) with an exploration of the paths that UK pesticide regulation could take: either deregulation and allowing greater pesticide use, or strengthening of regulations in line with or beyond those of the EU.

Non-profit organisation Ceres has produced an overview of resources (standards, methodologies, tools, and calculators) for assessing greenhouse gas emissions from agricultural production and agriculturally-driven land use change.

The Centre for Biological Diversity has calculated the emissions produced by the food offered at the ongoing COP24 climate conference, arguing that the many meat-based options mean the menu has an “unnecessarily high carbon foodprint”.