FCRN member Diego Rose has written a paper on the links between dietary choices in the United States (based on real dietary data), environmental impacts, and nutrition quality, finding that the diets with the lowest greenhouse gas emissions per calorie generally scored better on the US Healthy Eating Index.

This paper presents the Open Source Seed (OSS) Licence, a new legal instrument (inspired by open source software) designed to protect access to plant germplasm as a commons accessible to everyone. The legally enforceable licence is being trialled with varieties of tomato, wheat and maize.

This book explores 18 case studies of family farming across several continents through a ‘sustainable rural livelihood’ framework. The authors are from both academia and development bodies.

This paper presents a ‘carbon benefits index’ to measure how land use change contributes to global carbon storage and reduction in greenhouse gas emissions. The index accounts for both the carbon that could be stored if the land were reforested, and the carbon emissions of producing the same food elsewhere.

This book, by Jeremy Allouche, Carl Middleton and Dipak Gyawali, describes and critiques different understandings of the concept of the “nexus” between water, food and energy.

This paper models the system-wide changes and consequent shifts in pre-retail greenhouse gas emissions that might result from introducing a Europe- or North American-style refrigerated food chain to sub-Saharan Africa. Total emissions might increase or decrease, depending on the scenario.

In this podcast by social impact careers organisation 80,000 Hours, engineer David Denkenberger argues that it would be possible to feed everyone even in the event of a disaster that disrupts agriculture, such as a nuclear winter or asteroid strike.

Canada’s new dietary guidelines include environmental considerations as well as health, suggesting that diets higher in plant-based foods generally help to conserve “soil, water and air”.

This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.