The book Our Future Proteins – A Diversity of Perspectives was released in March. It is edited by researchers at Wageningen University & Research and includes contributions from the food system group. “Without a protein transition, global sustainability targets will be impossible to reach. This book examines the transition to sustainable protein systems in the… Continue reading New book: Our Future Proteins – A Diversity of Perspectives
Category: Meat
Ny publikation: A large share of climate impacts of beef and dairy can be attributed to ecosystem services other than food production
Livsmedel från idisslare har en stor klimatpåverkan men kan också bidra till fler ekosystemtjänster, bland annat genom att låta djuren beta naturbetesmarker. När klimatpåverkan för dessa livsmedel beräknas med hjälp av livscykelanalys är det vanligt att endast ta hänsyn till det kött och mjölk som produceras och inte till de övriga ekosystemtjänsterna, vilket riskerar att… Continue reading Ny publikation: A large share of climate impacts of beef and dairy can be attributed to ecosystem services other than food production
Vad säger forskningen om kött och klimat?
Hotellkedjan Scandic annonserade nyligen att man från den 1 januari i år tar bort nötköttet från sina lunch- och konferensmenyer men behåller det på middagsmenyerna. Man uppger att målet är att minska försäljningen av nötkött med 50 procent och därmed minska klimatpåverkan från den mat man säljer. Man uppger sedan i senare uttalanden även en… Continue reading Vad säger forskningen om kött och klimat?
New publication: Time-dependent climate impact of beef production
In this study we investigated the climate impact of beef production, including changes in soil organic carbon and using two different climate metrics, GWP100 and AGTP. For the later, a time-dependent life cycle assessment was performed in which yearly fluxes of greenhouse gases were considered and the climate impact in terms of temperature response over… Continue reading New publication: Time-dependent climate impact of beef production
A food system approach to assessing sustainable and resilient farming
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
Organic and conventional Swedish pork production compared
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
The European Union’s hunger for soybean
In a recent paper published in Nature Food we show that halted soybean feed imports into the EU would favour ruminant animals such as cows and sheep over pigs and poultry. We also show that total production of animal-source foods in the EU would have to reduce if animal feed production is not to encroach… Continue reading The European Union’s hunger for soybean
“Less but better meat” – what does that mean?
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?