This paper, co-authored by the FCRN’s Tara Garnett and John Lynch of the Oxford Livestock, Environment and People programme, identifies and discusses four challenges associated with attributional life cycle assessment.

This report from the US nonprofit Institute for Multi-Stakeholder Initiative Integrity looks at 40 multi-stakeholder initiatives (MSIs) - voluntary standards set by civil society organisations and industry, such as Fairtrade International, the Roundtable on Sustainable Palm Oil and the Marine Stewardship Council - and concludes that MSIs are not effective at holding corporations accountable for abuses or protecting human rights.

This progress report from the UK’s Committee on Climate Change assesses progress in reducing UK greenhouse gas emissions over the past year and makes recommendations on how to ensure the post-COVID-19 recovery is green and resilient. It includes discussions of agriculture, diets and land-use change.

This modelling study, co-authored by FCRN member Luke Spajic, analyses both the health and environmental outcomes of national dietary guidelines from 85 countries, then compares these outcomes to global health and environmental targets, as well as the outcomes of the diets recommended by the World Health Organisation and the EAT-Lancet Commission. The vast majority of guidelines - 83 in total, or 98% - were found to be incompatible with at least one health or environmental target.

This paper by FCRN member Eric Toensmeier argues that perennial vegetables (those grown on plants that live for more than two years) are underappreciated as a source of nutrients, as a means of sequestering carbon and as beneficial to biodiversity.

In this paper, FCRN member Michael MacLeod reports that global aquaculture produced around 0.49% of global greenhouse gas emissions in 2017 - a similar quantity to the emissions from sheep meat production. When emissions are measured per kg of edible product, the paper finds aquaculture to have low emissions intensity relative to meat from goats, cattle, buffalo and sheep and similar emissions intensity to meat from pigs and chickens.

This book offers an accessible introduction to the field of environmental justice, including chapters on food, agriculture and environmental justice, biodiversity, water, decolonisation, racism and gender.

This book looks at how fungi can be used in sustainable agriculture, for example as a fertiliser, for management of drought and as a growth promoter.

UK NGO the Food Foundation has published its Plating up Progress 2020 analysis of the progress being made by major UK-operating businesses within the food retail, foodservice and restaurant chain sectors across key themes relating to the transition to a healthy and sustainable food system.