Is Organic Produce Worth the Higher Price?
Mike Clark, Director of the Sustainable Food Programme at the Smith School, weighs in on the climate and land-use pros and cons of eating organic.
Mike Clark, Director of the Sustainable Food Programme at the Smith School, weighs in on the climate and land-use pros and cons of eating organic.
In a letter published in Science, research associate Dr Divya Narain challenge's the UN Food and Agriculture Organisation's recommendations on livestock intensification as a solution to emissions.
BBC Farming Today interviewed Dr Harriet Bartlett about research she led into different types of pig farming, which concludes the current pork labelling schemes do not help to identify the best pig farms for the climate, anti-biotic use, environment and animal welfare overall. "Our results really show that instead of [labelling systems] focusing on the production method or farm type, it would be much better to focus on outcomes that people care about, so actual outcomes for animal welfare and the environment," said Dr Bartlett.
Farmers don’t have to choose between lowering environmental impact and improving welfare for their pigs, a new study has found: it is possible to do both. But this is not reflected in the current food labelling schemes relied on by consumers, finds new Smith School research.
A new study published in Nature Communications finds that eating a diet rich in plant-based alternatives like vegan burgers and oat milk is significantly better for the environment than a diet of meat, fish and dairy.
Dr Mike Clark, Director of the Food Programme at the Oxford Smith School, discusses the environmental impacts of eating meat, the key research questions we still need to answer, and what individuals can do today.
Our global food production system is a significant contributor to greenhouse gas emissions (GHG), accounting for 26% of the total GHG emissions. Of this, 60% of emissions are attributable to animal-related products such as meat and dairy. Reducing the production and consumption of these products is vital in steerin
Meat consumption has declined 14% since 2012, according to The Guardian. Dr Mike Clark comments: "The UK national food strategy recommends a 30% reduction in meat consumption by 2032, while the Climate Change Committee recommends a 35% reduction in meat consumption. Meeting either of the above targets requires a doubling in the rate of meat reduction compared with the rate from the last 10 years.”
Food labels have evolved to include all sorts of information such as allergens and sustainability. And we trust these labels when we make choices to reduce our environmental impact when we buy food at the supermarket.
Bloomberg highlights new research from Dr Michael Clark, director of the Smith School’s sustainable food solutions programme, exploring how novel technologies could help the global food system become a carbon sink.