This study focused on how households' food consumption and waste were adapted to lifestyles during COVID-19.

In September 2023 the new minor Sustainability, Climate Change and Food starts. This minor critically examines the complexities of food sustainability through ecological, socio-economic, political, and cultural systems.

Front-of-pack nutrition labelling, origin labelling, regulation of voluntary green claims made by food business operators: the EU is currently looking into various reforms of the legal framework for food information to consumers. The goal: healthier and more sustainable diets.

In supermarkets, consumers are drowning in a sea of sustainability labels. Confusing for them, but also farmers can't see the forest for the trees. Obtaining these labels demands an enormous amount of time and effort. Berent Baris is investigating ways to simplify this process, benefiting both farmers…

More than 80 percent of the EU’s agricultural subsidies go to the production of animals or animal feed. These products are responsible for 84 percent of the EU’s food-related greenhouse gas emissions. That is revealed in a new study by three Leiden researchers published in Nature Food. ‘If we continue…

Less meat and dairy means more space for nature, leisure, climate, biodiversity, more justice, and it's good news for the economy. That's according to the thought experiment conducted by Strootman Landscape Architects and Leiden environmental scientists. They presented their findings on 11 April.