This report from Greenpeace finds that the meat and dairy industry would add 0.32 degrees of additional global warming from 2015 to 2050, with methane responsible for three quarters of this. Scientists predict that each 0.3°C warming we prevent by the end of the century could reduce exposure to extreme heat for 410 million people. 

The World Resources Institute finds that one-quarter of the world’s crops are grown in areas where the water supply is highly stressed, highly unreliable or both. Mounting risks like climate change and increased competition for water are threatening water supplies and, in turn, food security.

This study examines how storytelling can change consumer perceptions toward unattractive food, such as fruit and vegetables. It finds that a combination of storytelling and marketing practices such as coupons significantly increases the consumption of unattractive food, and recommends that retailers employ such methods to reduce food waste. 

This study explores an innovative research method called the serious game, as a way to assess systemic solutions in the food sector. They propose it as a way to represent food systems and test real-world solutions to pressing concerns. 

This research finds the highest pressure on global cropland expansion is concentrated in tropical regions. Paradoxically, the study claims that conservation policies stopping expansion into forests and wetlands could substantially decrease emissions from land-use change but might have contrary effects on biodiversity. 

This study aims to understand why agroecology transitions are so fraught with challenges. The authors have identified five interrelating dimensions for analysing these transitions, arguing that they have been explored in research separately and to varying degrees. 

More than half of the experts on the UK government’s advisory panel on nutrition have links to the food industry, a BMJ analysis has found. At least 11 of the 17 members of the Scientific Advisory Committee on Nutrition (SACN) have conflicts of interest with the likes of Nestlé, sugar manufacturer Tate and Lyle, and the world’s largest ice cream producer, Unilever.

This book argues that there is a need to transform risk-averse African smallholders into business-oriented producers who invest in producing surplus food for sale. The book focuses on the highlands of Africa – the east and central regions stretching from Ethiopia to Tanzania.