In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.

This Buzzfeed story follows allegations that a Cornell researcher published studies obtained through the scientifically dubious method of ‘p-hacking’.

In this blog post for the Food Ethics Council, ffinlo Costain describes different ways of measuring farm animal welfare.

This book, edited by Joshua Zeunert and Tim Waterman, sets out a wide array of interdisciplinary knowledge on landscapes, agriculture, food and sustainability.

Since 2016, French grocery stores have been banned from throwing away edible food. This story examines the effects of the new law. For example, donations to food banks have increased in quantity and quality.

Genetically modified salmon could potentially be on the US market by 2019.

The UK’s Food and Drink Federation has released its 2017 progress report, which tracks the progress of its members in the food and drink industry towards meeting its Ambition 2025 environmental goals.

This study, undertaken by researchers at Michigan State University and the Union of Concerned Scientists, compares the net greenhouse gas (GHG) balance of two different beef finishing systems in the Upper Midwest, of the United States: a feedlot system; and a grazing system based on adaptive multi-paddock (AMP) grazing principles.