Substituting one food for another – no matter the reason – may not result in a healthier choice.
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Articles on Food sustainability
Displaying 1 - 20 of 44 articles
Food security has six dimensions: availability, access, stability, utilisation, agency and sustainability.
A new report calls for a greener and fairer food system in England.
Côte d'Ivoire and Ghana produce almost two-thirds of the world’s cocoa, and face high rates of deforestation. But the cocoa industry could make changes to become more sustainable.
Students are spreading out when they eat and using more single-serve packaging. Future changes to school meals could be less visible.
Agreements between the EU and its partner countries for fishing rights could be a great vehicle to push sustainability but more must be done before we can say they are doing that.
There’s growing interest in making the US food system more resilient and flexible, but soil – the origin of nearly everything we eat – is often left out of the picture.
Urban gardening is a departure point for learning about land and relationships, as well as food, consumer culture and social activism.
Most consumers underestimate the greenhouse emissions associated with different foods. But environmental labels, similar to existing nutrition information, can help us make lower-impact choices.
The thin layer of soil on our planet’s surface ultimately sustains us all, but it’s a finite resource. With a growing global population, perhaps it is time to start looking for alternatives.
A new analysis explores what making space for nature means for our global food production systems.
After cascading ecological catastrophes in the 90s, China spent 20 years seriously investing in sustainability. Now that effort is paying off.
New research finds more CO₂ can actually make most plants smaller in the long-term - but the story for crops isn’t so simple.
Food chains are often so complex that it’s too hard to make the right choices.
Australians love canned tuna. Here’s our handy guide to finding the most sustainable options for you (and your cat).
Would you be shocked by a supermarket without carrots, potatoes or broccoli, at any time of year? But harvesting in the off-season does serious damage to our soil.
In an extract from his new book, Tim Flannery explains how giant kelp farms could suck carbon dioxide from the air and store it in the ocean’s depths, while encouraging species like fish and oysters.
Australia feeds tens of millions, at home and abroad. But if our population doubles by 2061, as some projections suggest, we’ll need some smart strategies to keep those people fed.
Sequencing the tea plant’s genome could help scientists breed new varieties that thrive in the degrading soil of tea farms.
Your cup of coffee might cost the world more than you think, but a little knowledge goes a long way if you want to make an eco-friendly choice.
Top contributors
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Emeritus Professor, School of Science, Griffith University
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Research Director, Institute for Sustainable Futures, University of Technology Sydney
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Senior Lecturer in Food Systems, The University of Melbourne
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Associate Professor, School of Medicine, University of Wollongong
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Professor of Digital Agriculture & Soil Science; Director, Sydney Institute of Agriculture, University of Sydney
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Senior Lecturer Sustainable Design, Lancaster University
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Professor in Wildlife Ecology and Conservation, Centre for Integrative Ecology, School of Life & Environmental Sciences, Deakin University
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Adjunct Lecturer, Environment and Agriculture, Curtin University
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Professor, RMIT University
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Emeritus Professor of Sociology, The University of Queensland
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Professor, School of BioSciences and Bio21 Institute, The University of Melbourne
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Professor of Agronomy (Agriculture), University of Sydney
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Associate Professor, University of Wollongong
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Associate Professor of Food Politics and Policy, The University of Melbourne
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Director, Melbourne Sustainable Society Institute, The University of Melbourne
