Meal kits are becoming ever more popular. Companies such as HelloFresh or Mindful Chef offer consumers easy to cook, freshly prepared food without the fuss of planning meals or going to the shops. Two articles, Heard et al. (2019) and Fenton (2017), investigate the carbon intensity of meal kits and find they produce less CO2 emissions compared to the same meal bought from supermarkets. This is because the pre-portioned ingredients of meal kits reduce domestic food waste. However, Gee et al. (2019) suggest that meal kits may actually increase emissions because they use significantly more […]
One of the SILCI team, Mark Wilson, recently gave a talk at the Royal Geographical Society annual conference in London. The talk was entitled ‘Who uses food apps and why? An exploration of their disruptive potential’. It focused on how food apps can help people to reduce their carbon emissions, as well as presenting some preliminary findings of Mark’s ongoing research into the consumer appeal of online food hubs.
Ever wondered about the carbon footprint of the food you eat? Now you can easily find out with this informative BBC carbon footprint calculator. Give it a try! The calculator is based on this study by Poore and Nemececk which looks at how to reduce food’s environmental impact through the actions of producers and consumers.
Efforts to reduce food waste, and the associated GHG emissions, are ongoing across the food supply chain. In this report, WRAP provide an updated estimate for food waste in UK primary production; 1.6 million tonnes per annum, or 3.3% of all food harvested, is wasted (this excludes ‘surplus food’ which is used as animal feed or to produce bio-materials). For comparison, 7.1 million tonnes are wasted […]
Two SILCI team members, Charlie Wilson and Mark Wilson, recently gave a talk at the Pint of Science festival. The talk, entitled ‘Sustainable solutions – a greener, digital future’, was hosted at a pub in Norwich, giving members of the public an opportunity to learn about low carbon innovations and the SILCI team’s research. Pint of Science is an annual public engagement […]
‘Cultured meat’ is an emerging technology in which animal muscle cells are produced through tissue culture in a controlled laboratory environment. According to the FAO, livestock rearing (particularly cattle) is responsible for nearly two thirds of the greenhouse gas emissions from agriculture. Cultured meat is regarded as a low carbon alternative way to produce meat if it can be manufactured on an industrial scale. However, researchers at the University of Oxford claim cultured meat could, […]
SILCI researcher Mark Wilson recently attended the SISA 3 (Systems Innovation towards Sustainable Agriculture) workshop, which was held in Riga and organised by the European Society for Rural Sociology. He presented a poster on how consumers can use digital innovations to reduce their food-related greenhouse gas emissions. The SILCI project is exploring end-user innovations which aim to reduce food waste, encourage dietary change, or support local food networks, all of which have the potential to […]
Fancy a slap-up meal on Mars!? Solar Foods has built a bioreactor which can make protein from CO2, water and electricity. The European Space Agency is interested enough to support Solar Foods in developing a bioreactor which could be used on flights to Mars, as well as on the red planet itself. This has a potential application here on Earth. […]
Plastics used in food packaging are a significant contributor to plastic pollution, a serious problem which was documented recently in the Blue Planet II series. In this short clip, Guy Singh-Watson from Riverford explains what he sees as three interrelated causes of plastic pollution: unnecessary food packaging, the use of oxo–degradable bags which create micro–plastics, and the lack of a standardised recycling policy for local councils. Keeping food fresh is important for consumer appeal and avoiding food waste, so although paper packaging may entail higher carbon emissions than plastics, it is our best option.
Gleaning unwanted produce from farms has been a practice for centuries and it is making a comeback in several European countries, according to the Gleaning Network. This BBC clip explains how volunteers help to avoid food waste by harvesting the unwanted produce and sending it to food redistribution charities. This benefits the farmers, by reducing the prevalence of pests, and reduces the environmental impacts […]