This paper considers the potential for synthetically (without agricultural) produced dietary fats to reduce the impact that global diets have on the environment. The paper explores potential inputs for this process, and compares the greenhouse gas and land use emissions saving of scaling various synthetic fat production models compared with organically produced fats.

This event was hosted by TABLE on 14 November 2023 and took the format of a panel discussion with:Dr Tara Garnett (director of TABLE);Dustin Benton (Green Alliance);Dr Dhanush Dinesh (Clim-Eat);Arghanoon Karhikhtah (Food and Agriculture Organization (FAO)).

From plot to plate, this book follows food through the supply chain from the ground through farmers and producers, to the chefs and front of house who deliver it to customers at Chicago’s Wherewithall restaurant.  The book offers an engaging perspective on the multifaceted dynamics shaping the fine dining food system through a series of personal encounters with actors throughout the system.

Taras Grecoe looks into the history of agriculture, food production and consumption in order to understand how historical practices could positively shape a sustainable future food system. He argues that the future of food security, human health and biodiversity can only be reached by re-engaging with the culinary diversity of the past through radically diversifying the food of the future.

Recent investigation by Greenpeace and journalism by the guardian reveals how a declaration published in a scientific journal and signed by over 1,000 scientists in support of meat production has numerous links to the livestock industry. The document, which has been criticised by numerous scientists, has been used to target EU officials and may have contributed to delays and backtracking in meat reduction legislation. 

Former officials at the FAO have revealed a history of corporate lobbying from the livestock sector, undermining the integrity of the FAO’s reporting on emissions from cattle and their contribution to rising global temperatures. Former officials detail how they were censored, sabotaged, undermined and victimised for more than a decade.

In the lead up to COP28, a coalition of more than 80 powerful organisations from across the global food system have signed an open letter to incorporate food system transformation into the United Nations Framework Convention on Climate Change. The letter calls for a clear political stance to be taken by governments and for food systems action to be part of the National Adaptation Plans, Nationally Determined Contributions and long-term strategies.

Drawing on expertise from health, climate, biodiversity and animal welfare policy and science, this CABI Policy Forum argues current levels of animal product production and consumption threaten ‘One Health’ outcomes and presents the case for a just transition in animal agriculture. The report identifies five principles to guide policy makers in promoting a just transition from systems of industrial meat production and overconsumption.

This report provides disclosure of conflicts of interest of the 20 members of the 2025 Dietary Guidelines Advisory Committee who determine the national Dietary Guidelines for America. The report found that almost half of the members had a medium to high risk of conflict of interest due to connections with industry actors.