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A new paper published in Agricultural Systems examines system losses quantified from primary production to human food requirements. The study finds that 44% of harvested crops dry matter was lost prior to human consumption. The highest loss rate was in livestock production, but the largest losses were before harvest. Over-eating is also at least as large a contributor to food system losses as consumer waste.

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The Global Food Security (GFS) programme has published a new report providing evidence for the existence of environmental tipping points and exploring potential consequences for global food security.

Key points include:

Household food waste in the UK, 2015

By Robert Lyons on 17th January 2017
Found in: Research and Resources

This WRAP report provides estimates for total and avoidable household food waste (HHFW) for 2014 and 2015, for the UK. The changes compared to 2012 and previous estimates are discussed in the context of factors influencing food waste and the Courtauld Commitment 3 target for household food waste prevention. Key points are that the estimated amount of HHFW in the UK for 2015 was 7.3 million tonnes, and that overall there has been no statistically significant change in the estimated levels of HHFW between 2012 and 2015.

Researchers have assessed how changes in production efficiency and dietary patterns can combine to ensure food supply whilst minimising the global environmental impact of food production. The gain in the production efficiency of agriculture was found to be insufficient to meet future food demand whilst preventing additional environmental burdens, if dietary trends continue to grow based on GDP.

Using food waste as pig feed

By Robert Lyons on 22nd November 2016
Found in: Research and Resources

This FCRN blog post by Karen Luyckz argues that instead of feeding virgin crops like soy, barley or maize to pigs and chickens, we should allow these omnivores to eat our leftovers, as they’ve done for thousands of years. In fact, in the UK, during both world wars leftover food was the only thing they could eat at all, as it was illegal to feed pigs any food that was deemed fit for human consumption.

Green Alliance’s new report examines the pressures which agriculture is under – to increase production, reduce its environmental impact and eliminate its dependence on public subsidy. 

Date and Time: 
Thursday, October 20, 2016 - 09:00 to 13:00

London

A new report by WRAP has revealed that over half of the food waste generated by the UK manufacturing and retail sectors is avoidable.

A new report by the Food and Agriculture Organization of the United Nations and the Food Climate Research Network at the University of Oxford evaluates government-issued food-based dietary guidelines (FBDG) from across the world, looking at whether they make links to environmental sustainability as well as public health, with evidence suggesting that dietary patterns that have low environmental impacts can also be consistent with good health. 

FCRN Foodbytes

By Editor on 18th May 2016
Found in: Research and Resources

The Food Climate Research Network (FCRN) at the University of Oxford has just launched Foodbytes, a free and evolving resource on food systems and sustainability.  FCRN’s aim in developing it has been to provide users with accurate, clear, accessible and agenda-free knowledge about food systems and sustainability. 

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