The ongoing government shutdown in the United States means that several databases and websites with agricultural and climate data are currently unavailable. Gro Intelligence is offering free subscriptions to its web app during the shutdown. The web app provides global food and agriculture data.

This book, by the academic Marion Nestle, describes how the food industry uses nutritional claims to promote sales of particular types of food.

This book, edited by Pasquale Ferranti, Elliot Berry and Anderson Jock, offers readers a ‘one-stop’ resource on food security and sustainability. It has been written by both academics and practitioners.

FCRN member Susanne Freidberg examines corporate sustainability practices in the food sector, noting that many early projects overestimated consumer interest in environmental impacts information and the ability of the supply chain to produce that data, and that effective initiatives often require businesses to partner with academia and NGOs.

This paper explores the influence that the Coca-Cola Company has had on obesity science and policy in China, in part through Coca-Cola’s influence on the International Life Sciences Institute (ILSI). The author notes that China’s health recommendations usually focus on physical activity instead of the dietary policies recommended by the World Health Organisation - in line with Coca-Cola’s message that all food and drinks can be part of a healthy diet, as long as there is enough exercise.

Insects, seaweed, microalgae, cultured meat, mycoprotein and mussels are among the nine ‘future foods’ discussed in this paper, co-authored by FCRN members Hanna Tuomisto and Hannah van Zanten, which compares the nutritional profiles and environmental impacts of these foods with conventional plant- and animal-sourced foods.

The EAT-Lancet Commission sets out a “universal healthy reference diet” that it argues will allow the food system to remain within the planetary boundaries while feeding 10 billion people by 2050. The suggested diet includes a variety of plant-based foods and low amounts of animal-based foods.

People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.

This paper, co-authored by FCRN member Monika Zurek, provides a process for assessing food system sustainability in the European Union across different dimensions and scales. The approach was developed as part of the Horizon2020 SUSFANS project.