The Protein Challenge 2040's new report, 'The feed behind our food', sets out why retailers and food service businesses should act on sustainability in animal feed.

This study by researchers in the US used a theoretical approach to work out how much beef could be produced in the US if the cows were raised solely on pasturelands and by-products, and what the environmental and nutritional ramifications of repurposing the freed up cropland would be.

In this paper, the researchers examine the British civil aviation and ruminant farming sectors to understand the barriers to reducing greenhouse gas (GHG) emissions through technological innovation.

In more non-dairy milk news, oat milk maker Oatly are marketing their product to coffee shops across the United States.

The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.

Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.

Finless Foods hopes to make laboratory-cultured bluefin tuna the same price as the conventional product by the end of next year (bluefin tuna, threatened by overfishing, can sell for around $380/lb).

This blog by researchers Cedric Simon and Ha Truong from CSIRO Agriculture & Food discusses a method they have developed to reduce the amount of wild fish needed for prawn feed.

A Climate Action Tracker report outlines and quantifies the main opportunities to reduce food-related non-CO2 greenhouse gas emissions, particularly CH4 and N2O.