Dietary deficiencies of zinc and iron are a substantial global public health problem. An estimated two billion people suffer these deficiencies, causing a loss of 63 million life-years annually.

A new study from researchers at The Earth Institute of Colombia University and the Woods Hole Research Center says emissions of nitrous oxide could double by the middle of the century if left unchecked. Nitrous oxide is the third biggest contributor to human-induced climate warming after carbon dioxide and methane.

A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.  

This website, curated by Geoff Tansey, provides a series of open access online talks, for use by those teaching some aspect of food and farming – but open to anyone to watch. The aim is to provide an overview of the complex and multidisciplinary nature of food systems. Read more about the initiative on their website. 

In light of increasing population growth and competition over land use, the National Centre for Universities and Business (NCUB) is experimenting with collaboration between agronomy experts and companies in the food supply chain.

Discussing how a very small proportion of the world's cocoa producers is responsible for the negative impacts of the industry, Oliver Nieburg of WWF presents options for improving performance.

Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks.

The report Deforestation-free supply chains: From commitments to action, published by CDP, highlights ways in which industry can be part of tackling the deforestation crisis while still securing and maintaining access to their sources of profit.

This video portrays the work of Beyond Meat, a company focusing on creating plant-based meat. Their "chicken" and "ground beef" comes from a soy-protein-based hamburger patty.