This paper sets out a “safe climatic space” for food production and finds that, while climate change could put around one third of global crop and livestock production at risk, keeping to the Paris Agreement could reduce this risk considerably.

This paper argues that novel foods such as microalgae, mycoprotein, molluscs and mealworm can be important sources of nutrition that are resilient to disturbances such as climate change, trade restrictions and disease.

In this paper, the authors draw on their experience as agricultural scientists who have worked in Latin America, Eastern and Southern Africa and South Asia to argue that the land-sparing vs land-sharing framework has two major limitations.

This report from the Johns Hopkins Center for a Livable Future reviews the literature on the working conditions, social contexts and public health threats experienced by farmworkers and their communities in the US. 

These three reports from the think-tank the Good Food Institute set out the global market landscape for three forms of alternative protein: cultivated, plant-based and fermented. The reports discuss retail trends, investments, science and technology developments, and government regulations.

This report from the United Nations Food Systems Summit synthesises the results of preparatory dialogues held by 11 UN Member States, as of 13 April 2021. The dialogues are designed to bring together a range of stakeholders in national food systems to discuss the issues faced by governments in promoting sustainable food.

This book offers a range of case studies to illustrate how food systems can be designed for sustainability, covering food supply chains, new food experiences such as food robots in restaurants, methods for food and sustainability education, and food community engagement.