This paper argues that increased corporate concentration and power in food systems has the capacity to undermine people’s agency in three core ways. Companies with high market concentration charge higher prices, suppress wages and weaken livelihood opportunities, they shape consumers’ choices, and their corporate lobbying weakens democratic participation.  

This study shows that in organic and conventional arable fields, the health of soils increases with lower intensity of management; less-frequent tillage and increased cover cropping, claiming that organic farming did not outperform conventional farming. The authors argue that the paradigm of sustainable intensification should be replaced by “productive deintensification.” 

This study identifies consumer barriers to cultivated meat in public tasting. It showed the importance of aligning cultivated meat with ethical priorities while meeting sensory and transparency expectations to build consumer trust.

This study examines how market dynamics affect the production and consumption of healthy and equitable diets in North America. It argues that isolated social or commercial interventions are ineffective to achieve equitable access to nutritious foods. 

Researchers identified a gene strain in rice that can maintain grain quality and yield in high temperatures, potentially a crucial development for producers in regions where climate change is causing extreme heat. 

This briefing by the Food Foundation aims to support food system stakeholders in how to map out and implement pathways to reduce meat consumption, in light of government and private sector inaction. 

This report by the Good Food Institute, an alternative protein advocacy organisation, claims to be a practical and evidence-based resource for healthcare professionals, policymakers, researchers, NGOs, and patient organisations to unpack the evidence on how plant-based meat fits in the ultra-processed food debate. 

This study by the European Alliance for Regenerative Agriculture says European Farmers can produce significantly more food for less in a transition to regenerative agriculture. It benchmarks 78 regenerative farms in 14 countries, and claims to be the largest regenerative agriculture study.