Low-income families residing in food deserts in the US face significant systemic barriers that limit access to affordable and nutritious food. This action research study took as its case study an evolving social enterprise, Food Forward, to examine how marginalized community members engage, build capacities, and exercise agency in the social innovation of food systems, and to identify early indicators of changes in food behaviour.

This report from the United States Environmental Protection Agency (EPA) serves as an update to the 2018 Wasted Food Report and provides detailed estimates, by sector and management pathway, of 2019 wasted food estimates.

This report from the Changing Markets Foundation exposes greenwashing within the food industry and explores how consumers respond to environmental and sustainability claims made by companies.

This report published by WWF-UK lays out how UK population diets can become more healthy and sustainable and how that shift can support national climate and nature targets.

This book provides a collection of intimate photographs accompanied by short vignettes, bringing the lives of 25 Colombian women coffee farmers into sharp focus. Author and photographer Lucia Bawot shatters conventional one-dimensional portrayals of female coffee producers to highlight the full spectrum of their life experiences.

Inspired by the BBC nature documentary series Wild Isles, WWF, RSPB, National Trust and Silverback Films have produced four films for businesses and organisations across the UK. This video, Hungry for Change, lends an ear to leaders in the food and farming community to emphasise how the UK food system impacts nature and explores what actions businesses, employees, and farmers can take to reduce their impact.

This article from The Guardian discusses the lobbying, media, and marketing tactics employed by the US beef industry to safeguard its interests. The author Joe Fassler highlights the industry’s use of extensive networks and resources to promote potentially misleading claims around the sustainability of beef production and consumption and contrasts it with scientific evidence showing beef on average to be the single most climate damaging food in terms of greenhouse gas emissions. Ultimately, this article asserts that the US beef industry is engaged in “an all-out public relations war to pre-empt environmental criticisms” in order to maintain a hold over consumers.

Israel’s chief Rabbi David Lau recently ruled that lab-grown beef produced by the company Aleph Farms could be considered kosher. Due to the way this beef is produced (the meat is cultivated from stem cells) he concluded that it would be classed as pareve - that is a food that is neither meat nor dairy. However, this ruling came with the caveat that this would only be the case if the lab-grown meat was advertised as a meat alternative rather than real meat.

Yasmin Tayag of The Atlantic discusses her experience tasting plant-based bacon made with ‘lab-grown’ or ‘cultivated’ fat produced by San Francisco start-up Mission Barns. It is hoped that cultivated fat may encourage more people to eat less meat (which would have environmental benefits and address concerns around animal suffering) by providing a plant-based meat alternative that tastes as good as the real thing.