The Global Food Security programme’s Sian Williams decided to cut all meat and animal products from her diet to see how difficult it would be to eat more sustainably.
Delivering more sustainable food and farming has to start with reconnecting people with where their food comes from and how it is produced, says LEAF’s Annabel Shackleton.
Insect farms could recover the true value of wasted organic nutrients, improve local food security and assist in environmental protection, says Keiran Olivares Whitaker of Entocycle.
How can we nudge people to eat more healthily and sustainably? University of Cambridge’s Arianna Psichas reports from the Global Food Security programme’s Policy Lab on sustainable nutrition.
- Date: 7 January 2021
- Author(s): Christopher Waite, Sajeev Mohankumar, Rebecca Martin, Michael Norman
The 2019 Policy Lab winners present their new report which identifies the potential impacts of the emerging trend of plant-based diets on the UK food system. Here the team give a ‘behind the scenes’ to their process of writing a Think Piece, how they successfully engaged with stakeholders, and why now is the opportune time to be discussing plant-based diets.
- Date: 21 December 2020
A new GFS and BBSRC report details the findings from a workshop with stakeholders across the food system, exploring how we could ‘build back better’ and create a more resilient post COVID-19 food network which simultaneously delivers resilience and sustainability.