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Articles from the Peace News log: Food

Articles from the Peace News log.
For articles in this category from the whole site, look here

A food-centred gathering at Crabapple Community in Shropshire.

Radical Bakers 2018 wasn’t very radical, unless you count learning how to do things for yourself as radical… There were a range of practical skill based workshops. We had sourdough, baking, brewing, fermenting, infusions, ointments, cold remedies, textiles, woodworking, mushrooms, foraging, a team bake-off and loads more, full programme here.

The event was well-attended and made a small profit in the first year. The people who came were really relaxed and friendly and when we went to clear up, it took about half an hour. Stu, who recycles everything for us, said it was a pleasure to sort.

The workshops were well attended and engagement was high. We had a few people drop out at the last minute and their workshops were covered by volunteers who all did a great job. One of the things we encourage is shared learning with others rather than top-down teaching. There was a hands-on element to most of the workshops.

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What is a sustainable diet? Is a vegan diet necessarily sustainable? And what's blocking moves to a more sustainable food system? Ian Sinclair investigates.

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Last year public health nutritionist Dr Pamela Mason and Tim Lang, Professor of Food Policy at the Centre for Food Policy, City University of London, published their book Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System with Routledge.

After reviewing the book for Peace News, Ian Sinclair asked the two researchers what they mean by sustainable diets, what role veganism can play, and what concerned people can do to quicken the transformation to a sustainable food system.

Ian Sinclair: What is your definition of a sustainable diet?

Pamela Mason and Tim Lang: A sustainable diet has often focused on a diet that is protective for the planet, particularly for reducing greenhouse gas emissions (GHGEs). Given that food systems account for 25-30% of GHGEs, this is an essential consideration for sustainable diets, but we believe that a sustainable diet should be defined more broadly to include public health, cultural acceptability, accessibility, safe and affordable food, and the health and welfare of all who work in the food system. We are in agreement with the definition of the FAO and Bioversity (2010) which defined sustainable diets more broadly than nutrition + environment (or calories + carbon), as “Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources”.

IS: You note that standard Western diets are far from sustainable – causing obesity and non-communicable diseases, with the rich world “eating as though there are multiple planets”. How do our diets in the West need to change for them to become sustainable?

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