This article by T.C. Ponsioen of Wageningen University, and H.M.G. van der Werf of INRA, discusses the major sources of inconsistency in life cycle assessment (LCA) analyses of food and drink, and makes recommendations to address these inconsistencies. The article begins by describing the many attempts that have been made to standardise (or ‘harmonise’) environmental footprints of food and drink, and identifies five main areas which lack consensus.

A new technology using a harmless laser beam can replace stickers on fresh food produce with a direct marking on the skin of a piece of fruit or vegetable. Named ‘Natural Branding’, the innovation could result in significant savings in sticker use as well as packaging. Nature and More, a Dutch organic food exporter, in collaboration with Swedish supermarket ICA is now using the branding on organic avocados and sweet potatoes.

This book by Katharine Cresswell Riol provides a review of the objectives of the Right to Food Guidelines that were implemented a decade ago.

This report by Compassion for World Farming discusses the potential effects of a reduction in meat consumption in relation to the difference between ruminants such as cows and monogastrics such as pigs and poultry.

This report outlines the main - familiar - arguments for cutting meat and dairy consumption in high-income countries in order to significantly reduce GHG emissions. It specifically focuses on larger corporations and briefly touches on governance issues.

This systematic review considers how seafood is currently incorporated and assessed in the sustainable diets literature and examines the barriers to more adequate inclusion of seafood within research on sustainable diets. 

This book by John W. Head is about building legal foundations to support agroecological farming practices. 

This report by WRAP provides estimates for total and avoidable household food waste for 2014 and 2015, for the UK and compares this to previous findings.

This World Economic Forum report explores four alternate visions of the world and its food systems in 2030. The key predictable forces of change are used as a base and the critical uncertainties of ‘Demand Shift’ and ‘Market Connectivity’ are used as axes to derive the four scenarios.