In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.

This free book, published by the Centre for Agroecology, Water and Resilience at Coventry University and edited by the People’s Knowledge Editorial Collective, explores the ways in which the knowledge of people directly involved in the food supply chain can help in transforming the food system.

Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.

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.