Tag: food

How can we help people make better dietary choices for their health and the planet? The Global Food Security programme’s Sian Williams introduces a new report.

Sian Williams

Switching on the news on 1 April can be a minefield – this year the global news headlines were dominated by just one story – there are now more adults in the world classified as obese than underweight.

Unfortunately, this was no April fool.

This shocking statistic came from a study led by scientists from Imperial College London. They found that between 1975 and 2014 the incidence of obesity more than doubled in women and tripled in men.
Continue reading Eyeing up intake: an Insight on overconsumption and diet

How would we cope with a post-pesticide world?

What technologies could sustainably replace pesticides, without compromising on yield or quality? The Global Food Security (GFS) programme’s David O’Gorman reviews a recent GFS workshop on the topic.

David O’Gorman

What would happen if we could no longer use pesticides? Well, there would be significant yield losses, food price increases, greater food insecurity and potentially political unrest and instability. There may well be reduced ecological impacts, but with loss of yield would come expansion of agricultural land, with release of GHGs and loss of biodiversity.

We are heavily reliant on pesticides to maximise crop yields and put food on our tables. Even with the use of pesticides, a third of food (PDF) produced for human consumption is lost or wasted – what might the figure be with a dramatic increase in pre-harvest losses following reduced pesticide use?
Continue reading How would we cope with a post-pesticide world?

Terrestrial and aquatic food production systems share a range of common problems that need solutions. Rachel Norman from the University of Stirling reports.

Rachel Norman

A mathematical biologist by training, I was very keen to tease out whether we could treat fish and crops as being the same when we come to think about problems in food security.

After some consternation amongst my biological colleagues, there was consensus that aquaculture systems share some common features with both crops and chickens – they both have relatively high stocking densities, for example. They also share common risks, for example disease outbreaks can be devastating in all cases.
Continue reading Surf and turf: bringing crop and fish people together

Food crime matters

Criminal activity is costing global food and drink industries billions, but what is being done about it? Andy Morling of the FSA’s National Food Crime Unit reports.

Andy Morling

What does food have to do with the world of crime?

Consumers and food businesses can be disconnected by thousands of miles across the globe. From picking to packing, flavouring to refrigeration, there are multiple different processes that separate you from the hands of the farmer or farm worker that made your meal.

A lot can go wrong on that journey, from innocent mistakes to fraud and even high-level organised crime.
Continue reading Food crime matters

Engaging with agriculture on Open Farm Sunday

Delivering more sustainable food and farming has to start with reconnecting people with where their food comes from and how it is produced, says LEAF’s Annabel Shackleton.

Annabel Shackleton

With 81.5% of the UK population (PDF) living in urban areas, our connection with the natural world, farming and the value of our food is increasingly being lost.

With this in mind, how do we make long lasting and meaningful changes to the way people think about and engage with their food? How do we embed health as a value when we make food choices? And how can we link consumer knowledge and demands to deliver more sustainable food and farming?
Continue reading Engaging with agriculture on Open Farm Sunday

Where was food in the COP21 Paris Agreement?

Failure to tackle food demand could make 1.5°C limit unachievable. Global Food Security programme Champion Tim Benton and Bojana Bajželj from WRAP explain.

Tim Benton and Bojana Bajželj

In Paris in December last year, 195 countries agreed to try and keep global temperature rise to “well below” 2°C above pre-industrial levels, and to “pursue efforts” towards 1.5°C.

Many had expected the 1.5°C temperature goal to drop out of the draft text during the fortnight of negotiations. Now, as the dust settles after the landmark agreement, scientists are grappling with the feasibility of meeting this more ambitious target.

But there was one sector that was largely absent from the talks in Paris. It’s something that we rely on everyday, and continuing to ignore it could mean waving goodbye to that 1.5°C goal. It’s food.
Continue reading Where was food in the COP21 Paris Agreement?

Choosing food: consumption and the carbon footprint

How can we nudge people to eat more healthily and sustainably? University of Cambridge’s Arianna Psichas reports from the Global Food Security programme’s Policy Lab on sustainable nutrition.

Arianna Psichas

As the child of someone who has spent their career working in environmental policy, I have grown up with an acute understanding of the many challenges our planet faces, particularly with regard to climate change. Now, as a nutritional scientist I am passionate about public health, and I know that a shift towards more sustainable food options can very often also be healthier.
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Game-changing technologies in agriculture

What innovations really have the potential to transform the food-producing landscape? Head of the Global Food Security programme Riaz Bhunnoo takes a whistle-stop tour.

Riaz Bhunnoo

In just a 35 year period the Earth is being tasked with producing more food than it has in the last 2000 years combined. We either need to find very clever ways of sustainably producing more on the same area of land, or we need to demand less. In reality we need to do both, and cutting-edge technologies will have a key role to play.
Continue reading Game-changing technologies in agriculture

Engaging with our food future

We need plan for tomorrow today. The Food Standards Agency’s Guy Poppy reports on the upcoming #OurFoodFuture event to do just that.

Guy Poppy

When was the last time you ate a chocolate bar and wondered where the ingredients came from? The odds are it was manufactured in a factory in the UK and bought in a supermarket down the road. But there’s a strong chance that the salt in that bar came from China, the palm oil from Southeast Asia, the whey from New Zealand, the sugar from the Caribbean, the cocoa from South America, the calcium sulphate from India and the milk and wheat from several EU countries.
Continue reading Engaging with our food future

Introducing the Global Food Security programme’s Public Panel

BBSRC’s Patrick Middleton reports on a new approach from GFS to help people engage with the programme and its activities.

Patrick Middleton

Food security is an issue for all of us. Here in the UK, we import around 40% of our food, and the figure is rising. Through trade deals, climate change, rising global populations and the shared risk of plant and animal diseases spreading, we now live on a global farm.

With this in mind, we want to listen to your thoughts on food security issues. As a partnership of public organisations who fund research, the Global Food Security programme (GFS) is keen that the public are able to help shape GFS’s decision making. After all, it is the public who are ultimately paying for the programme through their taxes.
Continue reading Introducing the Global Food Security programme’s Public Panel