This report by Changing Markets provides an in-depth investigation into the tactics of meat and dairy companies to delay, distract and derail action on food system transformation, particularly reducing meat and dairy consumption. It argues that it mirrors the strategies used by tobacco and fossil fuel industries. 

EIT Food surveyed European consumers to investigate the perceptions of regenerative agriculture. It found that people don’t often think about farming methods, view conventional farming with admiration and a source of national pride without recognising its impacts. 

The US Department of Agriculture funded this report by the National Academies of Sciences to explore the evidence of the interconnectedness of soil, plants, humans and other animals and if advances in this field could lead to drug development, address anti-microbial disease and soil-borne pathogens. 

As input prices surge, extreme weather is the norm and margins become tighter, food producers are making significant changes. Benchmarking to compare performance, author Lisa Jack argues, is essential to manage and assess these changes. She provides an overview of existing practices and explores the potential for them to drive sustainable innovation. 

This book explores how to successfully challenge and transform public school-food programs with insights from eight countries across the Global North and South. They argue that the transformative potential of school food hinges on valuing the gendered labor that goes into caring for, feeding, and educating children. This book is free to read online. 

Journalist Jennifer Grayson investigates the new generation of American farmers and how they will respond to the panoply of challenges ahead. She profiles regenerative farmers, grazier and food activists working towards improving the future of American food. 

13 million meals served. Zero chicken nuggets. 60% vegetarian. All fruit and vegetables, dairy, meat, eggs and cereals are sourced from France – pears from Nantes, lentils from Lyon, and Tomme cheese from Bordeaux. They’re even turning 40 tonnes of used coffee into fertiliser. At the Paris Olympic Games, France is keen to show off its culinary prestige to the 15,000 athletes, 20,000 journalists and millions of spectators. But this time, it’s with a green twist.