The UNSCN Discussion Paper  “By 2030, end all forms of malnutrition and leave no one behind” aims to show the centrality of nutrition in the current sustainable development agenda.

Being the public voice of over 180 member organisations across nearly 90 countries, La Vía Campesina, the global peasant movement, has planted itself firmly on the international scene. This book explores the internationalisation of the movement, with a specific focus on the engagement of peasants in the processes of the Committee on World Food Security (CFS).

BBC’s Claudia Hammond and Tim Cockerill hosted an event at the Wellcome Collection that can now be listened to online.

This research links the self-reported Food Frequency Questionnaire (FFQ) data of Swedish participants, to Life Cycle Assessment (LCA) data of carbon footprint for food products. The results of this study indicate that a self-selected diet low in diet related greenhouse gas emissions (GHGE) provides comparable intake of nutrients as a diet high in GHGE, and adheres to dietary guidelines for most nutrients.

This research identifies the major crops and countries contributing to groundwater depletion. The authors found that 11 percent of unsustainable groundwater used for irrigation is embedded in international crop trade. They highlight the main exporters and importers of these crops, and the associated risks for local and global food and water security.

This paper models human and natural influences on the global capture of wild marine fish. The researchers show that wild fish harvest increases during the 20th century were most likely explained by improvements in fishing technology. Their simulated future projections, that assume ongoing technological progress and open access (i.e. no policy constraints), suggest a long-term decrease in harvest due to over-fishing.

The report Redefining Protein: Adjusting Diets to Protect Public Health and Conserve Resources distils current research looking at the social and environmental impacts of producing high-protein foods other than meat (legumes: pulses and soy, nuts and seeds, eggs and dairy). It aims to provide hospitals with key information to design healthier meals. 

Based on a case study from Oakland California, a new report by Friends of the Earth US finds that schools can make lunches healthier and more climate-friendly while also saving money— by reformulating menus so that they are more plant centred, and contain less (and better) meat and fewer dairy products.

This book is based on the papers that were presented and discussed at a workshop with the group “System Innovation towards Sustainable Agriculture” (SISA), an initiative by researchers from ‘Wageningen University & Research’ in the Netherlands (WUR) and the ‘Institut National de la Recherche Agronomique’ in France (INRA).