Food systems
Protein Revolution: From Plant to Petrie Dish (to Plate)
Interest in protein has never been higher. But traditional agriculture can’t keep up with global demand leading to an explosion of […]
£14.99
Progress and challenges towards achieving sustainable diets
It is estimated that the current food system accounts for between 25-30% of global greenhouse gas emissions and is contributing […]
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Towards more balanced dietary guidelines. Connecting climate, culture, and nutrition
The Intergovernmental Panel on Climate Change identifies food-based dietary guidelines (FBDGs) as a key tool for reducing the food sector’s […]
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Combatting micronutrient deficiencies worldwide
In this webinar, Professor Andrew Prentice discusses the global progress and challenges in addressing micronutrient deficiencies, particularly iron, iodine, vitamin […]
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Weight stigma and communication: Shaping better conversations
Weight stigma refers to negative attitudes, bias, and discrimination based on a person’s weight, most commonly affecting those living with […]
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Are plant-based meat alternatives the steppingstone to healthier and more sustainable diets?
Dietary changes are considered essential for feeding a growing global population within planetary boundaries. In high-income countries, shifts towards diets […]
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Fungi vs plants – taxonomy, value and dietary role
Take the opportunity to view a member-led meeting hosted by The Nutrition Society and supported by Marlow Foods, exploring the […]
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Mycoprotein-based meat substitution: The impact on markers of gut and cardiovascular health
Diets comprising high intakes of red and processed meat are associated with increased disease risk, including both colorectal cancer and […]
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Ultra-processed foods, diet quality and human health
Ultra-processed foods (UPF) have become ubiquitous in modern diets, raising concerns about their impact on health. Recent data show that […]
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