This paper finds that plant-forward meals in Germany and Indonesia have a lower climate and biodiversity footprint than typical meat-based meals. The paper argues that this highlights the importance of supply and demand side interventions to produce lower-impact ingredients and reshape consumption. 

The paper performs a content analysis of 164 public responses to the consultation of the European Commission’s Farm-to-Fork Strategy and finds 12 distinct narratives, mostly focusing on agricultural production. Ten of them showed clear connections to three established agricultural policy discourses linking them to key stakeholders; farmer’s associations, NGO’s and industry representatives. 

The paper explores to what extent ruminant farming can enhance and preserve biodiversity, and calculates what would be an equivalent level of consumption. It found that with biodiverse-friendly grazing production, an average person could consume 2.2kg of milk per year and 0.8 kg of red meat. 

This report commissioned by Farm Journal Foundation explores how climate change is affecting nutrition in low and middle income countries, where citizens tend to have a lower capacity to adapt. It outlines 9 suggestions for the US government to support global nutrition security. 

This report by the Green European Journal argues concentration in the agricultural commodity market has allowed a handful of companies to maximise profits during a global food crisis. It suggests European regulators should step up their efforts to rein in harmful market dominance. 

This report by the Food Foundation argues that the health implications of shifting diets towards plant-based diets is nuanced in high income countries, depending on the substitution.It puts forward a categorisation of plant based foods looking at nutrition, environmental and price indicators to assess how categories and individual products compare to meat. 

Author Michael Carolan argues that cheap food is in fact exceedingly expensive. He asks whether we can afford cheap food by exploring what exactly cheap food affords us. He explores the breadth and depth of externalities produced by the global food system and argues for a more contextual view of food when debating its affordability.

Charlotte Biltekoff explores the role that science and scientific authority play in food industry responses to consumer concerns about what we eat and how it is made. Biltekoff argues industry efforts to correct public misperceptions through science-based education have consistently misunderstood the public's concerns, which she argues are an expression of politics. 

Food historian and chef Neil Buttery explores the creation, evolution and cultural importance of some of our most beloved baked foods. It charts innovations, happy accidents and some of the more bizarre baked foods created.