A food system approach to assessing sustainable and resilient farming

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A recent study published by the Food System Group’s researchers Elin Röös and Bojana Bajželj study a farm that has embarked on a transition to become a “sustainable farm of the future” (in the farmer’s own words). The farm, since long a certified organic lamb meat producer, has moved beyond caring for local impacts at… Continue reading A food system approach to assessing sustainable and resilient farming

Assessing circular food systems: Fish oil substitute produced from food waste

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Imagine that you buy three bags of food at the grocery store and throw away one of them before you get home. Seems crazy right? But the truth is that about one-third of the food produced today is wasted, meaning that a considerable amount of food is produced in vain. Overproduction, cosmetic standards, inefficient logistics and overconsumption… Continue reading Assessing circular food systems: Fish oil substitute produced from food waste

Assessing the Circularity of Nutrient Flows in the Okanagan Bioregion, BC Canada

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Recent years have seen a steep rise in the interest in ‘nutrient circularity’, ‘closing the nutrient loop’, ‘circular nutrient solutions’, and ‘circular nutrient economy’. As part of a broader food system design project in the Okanagan Bioregion, BC Canada, we took the opportunity to help stakeholders in the bioregion better understand current levels of nutrient… Continue reading Assessing the Circularity of Nutrient Flows in the Okanagan Bioregion, BC Canada

Organic and conventional Swedish pork production compared

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Organic Swedish pig production according to KRAV’s regulations performed better than conventional Swedish pig production on 11 of 20 sustainability indicators if the comparison was made per kg of pork, and on 18 out of 20 indicators if the comparison was made per hectare. The indicators included both environmental, social and economic aspects. The organic… Continue reading Organic and conventional Swedish pork production compared

Miljömässiga mervärden med baljväxter som odlas och förädlas i Sverige

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Svenska ärtor, bönor och linser kokade och förpackade i Sverige har väsentligt lägre klimatpåverkan än de importerade motsvarigheter vi finner i butikerna. Men om de svenska baljväxterna transporteras långt för förädling försvinner klimatvinsten jämfört med de importerade. Alla baljväxter är dock en mycket klimatsmart proteinkälla i förhållande till animaliskt protein. Att välja svenska baljväxter minskar… Continue reading Miljömässiga mervärden med baljväxter som odlas och förädlas i Sverige

New paper on the methodology behind the WWF-vegoguide

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How can the environmental impact of plant based foods be evaluated and communicated to consumers? In a new paper published in the Journal of Cleaner Production, Hanna Potter Karlsson and Elin Röös describe the methodology behind the WWF-vegoguide presented in another blogpost. The guide was developed in cooperation between the researchers and WWF in a… Continue reading New paper on the methodology behind the WWF-vegoguide

“Less but better meat” – what does that mean?

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Meat consumption in the Western world has to decrease and meat production practices have to improve. Eating “less but better meat” is a strategy put forward by a number of institutions and organizations as a strategy for increasing the sustainability of diets in high-income settings. But how much is “less” and what is “better”? In… Continue reading “Less but better meat” – what does that mean?