The paper begins by highlighting the rationale for focusing on the diets question, and then moves on to discuss definitions of ‘good nutrition’ on the one hand, and ‘sustainability’ on the other.

FCRN organised a workshop whose aim was to bring people together to develop a research agenda on how our eating practices might be shifted in healthier and more sustainable directions.  Particular emphasis was placed on meat eating as an exemplar of an important, yet difficult aspect of our consumption practices, and one with a strong bearing on health and sustainability.

This paper reviews one aspect of the food sustainability challenge: the goal of producing more food – a goal that is unthinkingly accepted by some and vigorously contested by  others. The paper argues that increased food production is necessary but also emphasises that this alone, as a response to the challenge, is not sufficient.

This paper describes these emerging perspectives (efficiency, demand restraint, food system transformation) and explores their underlying values; highlights LCA’s role in shaping these perspectives; and considers how LCA could be oriented to clarify thinking and advance policy-relevant knowledge. It argues that more work is needed to understand the values underlying different approaches to the food sustainability problem.

University of Oxford press release: A policy known as sustainable intensification could help meet the challenges of increasing demands for food from a growing global population, argues a team of scientists in an article in the journal Science.

Following the release last year of the report on ‘Sustainable Intensification in Agriculture’ by the FCRN and the Oxford Martin Programme on the Future of Food, around 30 experts in this field, from academic, governmental, NGO and industrial organisations, were asked to give their comments on the report.

The FCRN’s Tara Garnett, and Charles Godfray of Oxford’s Future of Food programme have lead authored a new paper published in Science, written in collaboration with a range of academics.

This paper considers different perspectives on food sustainability (production challenge, consumption challenge, socio-economic challenge), and in turn, their implications for nutrition and climate change, and their strengths and weaknesses.

The report is based on discussions held at a two day workshop held in January 2012 which was coorganised by The Food Climate Research Network and the Oxford Martin Programme on the Future of Food