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.
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
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?
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.
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.
Continue reading Choosing food: consumption and the carbon footprint
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.
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
We need plan for tomorrow today. The Food Standards Agency’s Guy Poppy reports on the upcoming #OurFoodFuture event to do just that.
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
BBSRC’s Patrick Middleton reports on a new approach from GFS to help people engage with the programme and its activities.
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
As a new report is published, BBSRC’s Adam Staines discusses the complex issues surrounding antibiotic use in the food chain.
Despite lots of wider media coverage in the last year on antimicrobials and antimicrobial resistance many people are still asking basic questions about what resistance is, what is resistant to what, and why should I really care?
Any societal complacency over the importance of antimicrobial drugs is actually a testament to their success. Many of the diseases that ravaged us and our livestock industries for centuries until Alexander Fleming and penicillin came along have been so successfully controlled we no longer fear them, or even recognise the names. (The leading causes of human death in 1900 were bacterial infections causing pneumonia, tuberculosis, diarrhoea and enteritis.)
Continue reading Antimicrobials in agriculture
Insights from a public food distribution system in Odisha, by Manoj Kumar Pati of the Institute of Public Health, Bengaluru.
Today, India operates one of the largest food safety nets in the world.
To secure food and mitigate hunger and malnutrition for a country of 1.22Bn people – the world’s second largest population – is an immensely complex and challenging job. However, the Government of India’s recent effort to mitigate hunger with the National Food Security Act (NFSA) 2013 is truly commendable, while acknowledging that many more things need to be done and the initiatives have to be self-sustained for a considerable time.
Continue reading How secure is India’s National Food Security Act?
Synthetic biology can help us to secure a sustainable food supply. Huw Jones of Rothamsted Research explains all.
In the same way that Alec Issigonis first conceptualised, drew and then built the iconic Mini, I predict it will not be long before crop plants are designed and built, bottom up, using the principles of synthetic biology.
Plant breeding using classical, top-down or forward genetic approaches has served us well in the millennia since people settled in agricultural communities and started crossing plants, selecting individuals with traits that made farming easier and the edible parts more nutritious.
Continue reading Building better crops from the bottom up
What are the policies and actions needed to change consumption patterns? Tara Garnett of the Food Climate Research Network digests a recent report.
It is a truth universally acknowledged that human food preferences are set in stone. Demand for meat will nearly double by 2050 and – given the inalienable economic laws of supply and demand – the priority for food system researchers and policy makers alike is to grow, transport and formulate more of the foods that people want in ways that do less harm to the planet and to people’s waistlines, hearts and kidneys.