This chapter by Elias Fereres and Francisco J. Villalobos in the book Principles of Agronomy for Sustainable Agriculture argues that sustainable intensification of production would be best achieved through continuous, small productivity improvements rather than through a few revolutionary discoveries, at least in the medium term.

The Farm Carbon Cutting Toolkit (FCCT) has launched a crowdfunding campaign to support UK farmers in adopting Carbon Farming techniques. This approach aims to minimise carbon emissions and maximise carbon sequestration on farms, particularly in soils.

This book by Katharine Cresswell Riol provides a review of the objectives of the Right to Food Guidelines that were implemented a decade ago.

This systematic review considers how seafood is currently incorporated and assessed in the sustainable diets literature and examines the barriers to more adequate inclusion of seafood within research on sustainable diets. 

This report outlines the main - familiar - arguments for cutting meat and dairy consumption in high-income countries in order to significantly reduce GHG emissions. It specifically focuses on larger corporations and briefly touches on governance issues.

A new technology using a harmless laser beam can replace stickers on fresh food produce with a direct marking on the skin of a piece of fruit or vegetable. Named ‘Natural Branding’, the innovation could result in significant savings in sticker use as well as packaging. Nature and More, a Dutch organic food exporter, in collaboration with Swedish supermarket ICA is now using the branding on organic avocados and sweet potatoes.

This article by T.C. Ponsioen of Wageningen University, and H.M.G. van der Werf of INRA, discusses the major sources of inconsistency in life cycle assessment (LCA) analyses of food and drink, and makes recommendations to address these inconsistencies. The article begins by describing the many attempts that have been made to standardise (or ‘harmonise’) environmental footprints of food and drink, and identifies five main areas which lack consensus.

This report by Compassion for World Farming discusses the potential effects of a reduction in meat consumption in relation to the difference between ruminants such as cows and monogastrics such as pigs and poultry.

If you only read one report highlighted in this section – read this.  It’s a study commissioned by the Committee on Climate Change as supporting research for the publication of its latest Annual Report and is a really fascinating piece of work.