This study finds over a third of all countries worldwide cannot meet self-sufficiency for more than two of seven food groups. Only one country can meet all seven groups, Guyana. Low self-sufficiency and overdependence on a few countries for imports threaten their capability to respond to global shocks, particularly for small states.

This event was hosted by TABLE with support from the Food Standards Agency and the United Nations Foundation on 14 July 2025 and took the form of a panel discussion moderated by Tara Garnett (Director, TABLE) with:Dr Hanna Tuomisto (University of Helsinki);Dr Philip Howard (Michigan State University);Joel Scott-Halkes (Wild Card/WePlanet);Jennifer Dodsworth (University of Oxford & tenant hill farmer in Cumbria).This webinar is the second in a three-part series. Watch Webinar 1 (Drivers, Investments, Trends & Regulations) and Webinar 2 (Health Dimensions of Alternative Proteins).

This book follows journalist Dom Philips and Indigenous expert Bruno Pereira who were mudered in the Amazon. It asks the question how can we save the Amazon in the face of ranching, forest fires, mining, the drug trade and urbanisation that has degraded and deforested millions of acres of rainforest. 

This book analyzes past and present efforts at challenging global poverty through reforming the dynamics of worldwide agricultural production.

This booklet by Foodrise investigates the growing biomethane sector and argues it is inefficient, expensive and locks Europe into fossil infrastructure and industrial livestock production. 

This report by IPES-Food finds that food systems now consume 40% of all petrochemicals and 15% of fossil fuels globally – making them a key growth frontier for Big Oil. Yet food remains glaringly absent from the climate conversation.

This report by Grain examines the state of corporate concentration in six sectors critical to agriculture: commercial seeds, pesticides, synthetic fertilisers, farm machinery, animal pharmaceuticals and livestock genetics.

This strategy by the UK government sets out the problems facing the UK's food system, and how it will create a healthier, more affordable, sustainable, resilient system. 

Using data of six staple crops over 12,658 locations, this study estimates that global food production will decline by 120 calories per person per day per 1 °C rise in global temperature. Even with adaptation and rising incomes, only a third of those losses may be avoided by 2100. While low-income regions are hit hard, the biggest losses are in today’s breadbaskets.