In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.

Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.

This free book, published by the Centre for Agroecology, Water and Resilience at Coventry University and edited by the People’s Knowledge Editorial Collective, explores the ways in which the knowledge of people directly involved in the food supply chain can help in transforming the food system.

This book, edited by Joshua Zeunert and Tim Waterman, sets out a wide array of interdisciplinary knowledge on landscapes, agriculture, food and sustainability.

The UK’s Food and Drink Federation has released its 2017 progress report, which tracks the progress of its members in the food and drink industry towards meeting its Ambition 2025 environmental goals.

This article examines financialisation - i.e. the development of investment opportunities and financial products such as futures contracts for agricultural commodities, index funds, speculative investment in real estate and insurance - in the agricultural and food sectors.

This paper presents the findings of a large-scale study which used global tracking data on sea-going vessels to characterise the scale, distribution and drivers of the global fishing effort.

In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.