This paper presents two qualitative narratives for possible futures of seafood production: a transition from fisheries towards aquaculture, and the co-existence of both fisheries and aquaculture. Within each narrative, the authors examine what could happen in the presence or absence of regulation.

This paper models the resource use of solar-powered single-cell protein (SCP) production and finds that SCP can produce 10 times more protein and double the calories per unit of land, compared to conventional crop production. SCP is any form of edible biomass from microbes such as algae, fungi or bacteria.

US-based startup BIOMILQ says it has produced the world’s first milk made from lab-cultured human mammary cells. The product, made by culturing human mammary cells in the laboratory, has a similar composition of “proteins, complex carbohydrates, fatty acids and other bioactive lipids” to breast milk. BIOMILQ stresses that its product is not identical to breastmilk, the composition of which can be influenced by hormones, baby behaviour, skin contact and so on. Furthermore, it does not contain the antibodies that breast milk does.

This short film from the Consumer Council explores the difficulties that low-income households in Northern Ireland face in accessing healthy and affordable food, particularly with the financial impacts of the COVID-19 pandemic. It features parents, academics and people working in local communities.

This free online book explores how consumers, nations, and international organisations can work together to improve food systems and restore ecosystems and their ability to provide for people.

This book outlines historical revolutions in the global food system and calls for the global food system to become more diverse in many aspects, including crop species, production systems and farming cultures. 

This report from the John Hopkins Center for a Livable Future addresses a common concern among urban farming communities: is food grown in the city safe to eat? Focusing on Baltimore, it finds that soil, water and produce from the urban farms and gardens studied have safe levels of harmful metals, with some rare exceptions. TABLE staff member Matthew Kessler contributed to this project. 

This report from UK NGO Eating Better finds that 80% of UK public sector caterers surveyed  - including schools, healthcare and universities - have committed to reducing meat content in their menus, with 83% increasing the amount of beans and pulses they offer. 60% have been using more meat replacement products, 60% said they were using less pork and processed meat, and 56% said they were reducing or removing meat-based dishes from the menu cycle. Over 20% of caterers say they are using more chicken in their dishes. The changes are attributed primarily to concerns about climate, health, nature and animal welfare. 

This report from the UN Environment Programme synthesises evidence on the degradation of the world’s ecosystems, sets out the economic, environmental and social benefits of ecosystem restoration, and calls for individuals and organisations to contribute - including by reducing food waste, using farmland more efficiently, and encouraging a shift towards more plant-based diets.