Multiple health and environmental impacts of foods
Researchers at the University of Minnesota and Oxford University compared the environmental effects against the noncommunicable disease risk of certain food products.
SNippets
To improve understanding of sustainable nutrition, SNi® release SNippets which provide brief descriptions of new developments in the field.These articles have been written for SNi® by:
Andrew Fletcher, Charlotte Van Der Lee, Jeremy Hill, Laurette Batstone, Nick Smith, Olivia Finer, and Warren McNabb.
Australia’s changing landscape of protein production
New research from IDTechEx has found that meat at is current levels is unsustainable, creating challenges to meet global nutrient needs.
‘Meat is part of a sustainable world’: Professor Louise Fresco
Professor Louise Fresco (President of the Executive Board, Wageningen University & Research argues that taking meat out of the food system is not the solution.
Study shows the EAT-Lancet diet is unaffordable for at least 1.6 billion people
A study has found the EAT-Lancet diet is unaffordable to 1.6 billion people, mostly in sub-Saharan Africa and South Asia.
Eat less red meat, scientists said. Now some believe that was bad advice
An international collaboration of researchers concluded that the advice to eat less red meat is not backed by good scientific evidence.
Reducing agriculture emissions through improved farming practices
McKinsey’s latest report, Agriculture and climate change offers a perspective on how 25 proven GHG-efficient farming technologies and practices could reduce emissions by about 20
Animal-source foods for human and planetary health
The Global Alliance for Improved Nutrition (GAIN) has published their position on the role of animal-sourced foods (ASF) in sustainably improving nutrition globally.