The principles of healthy and sustainable eating patterns

This report details outcomes and recommendations from three interdisciplinary and cross-sector working groups, considering principles of healthy and sustainable eating patterns, consumer behaviour, and sustainable consumption and growth. These working groups met as follow-on to the Green Food Project, 2012, that examined the challenges of simultaneously increasing food production and improving the environment.

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Food waste within global food systems

This report provides an independent assessment of the state of knowledge in the area of food waste, exploring waste-related issues in both developing and developed countries, with a particular focus on understanding where new approaches and new research may be instrumental in reducing waste.

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