Replacing 20% of ruminant meat consumption with microbial protein - specifically mycoprotein from fungal mycelium - could offset increases in global pasture area, reduce methane emissions, and halve annual CO2 emissions from deforestation, according to this life cycle assessment (LCA). However, reductions in emissions from deforestation may plateau as the proportion of meat replaced by microbial protein grows. The paper discusses the methodological limitations of static (as opposed to dynamic) LCA.

This paper offers a global review of the environmental, economic, social, health and ethical impacts of meat consumption, including trends in consumption over the past few decades. It also explores how the sector can become more sustainable by changing both production and consumption practices.

This joint event with TABLE and the Oxford Martin School on 24 February 2022 took the format of a panel discussion with: Dr Tara Garnett (director of TABLE and fellow of the Oxford Martin School); Dr Helena Wright, Policy Director at the FAIRR Initiative; Dr Pablo Manzano, Ikerbasque Research Fellow at the Basque Centre for Climate Change; and Dan Blaustein-Rejto, Director of Food and Agriculture at the Breakthrough Institute.

On 26 April 2022, TABLE and Food & Cities network at SLU jointly organised an Ask the Author session to discuss A tale of two labs: Rethinking urban living labs for advancing citizen engagement in food system transformation with co-authors Anke Brons and Koen van der Gaast.

On 6 May 2022, TABLE held a panel discussion, which brought together representatives from the advertising and food industries, from social enterprise and academia to explore advertising, food, desire and the question of ecological limits.  

Content warning: eating disorders. From April 2022, large food service businesses (including restaurants, cafes and takeaways) in England are required to display calorie information for food intended for immediate consumption. The legislation is part of the government’s strategy to tackle obesity. Critics say the move may make it difficult for people who experience eating disorders to visit restaurants.

This book examines subsistence agriculture practices in the United States, including hunting, fishing, gardening, gathering, and keeping livestock. It frames subsistence activities as “shadow structures” in response to industrial capitalism.

This book uses case studies to show how tea and coffee producers are moving towards production models with environmental and social benefits, in contrast with the previous model of colonial plantations.

This book gives an overview of the concept of “biocultural rights” and the tools that indigenous and local communities can use to protect their ways of life and their rights to land, territories and resources.