Tag: sustainability

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?
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Food, business and the Sustainable Development Goals

How can industry and academia collaborate to meet defined 21st century challenges? The Global Food Security programme’s Evangelia Kougioumoutzi reports from a GFS workshop on the topic.

Evangelia Kugioumoutzi

At the UN Summit in September 2015, nations announced and adopted a set of 17 Sustainable Development Goals (SDGs) that would drive the implementation of sustainable development globally, after 2015.  

The SDGs build on the Millennium Development Goals (MDGs) and seek to complete what they did not achieve, towards a new universal Sustainable Development Agenda.

Food security plays an important role within this agenda, such as SDG 2 ‘zero hunger’. But it is not the only one – other goals like SDG12 ‘sustainable consumption and production’ or SDG13 ‘climate action’ are also very pertinent to the challenge.
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A common voice is needed to make the most of the evidence, says Global Food Security programme Champion Tim Benton.

Tim Benton

Across the world there are a very large number of food experts and commentators, each a vocal advocate of their own analyses, disciplinary backgrounds and framing assumptions. 

But whilst they are all well-meaning, there is very little agreement about either what should be done or how it should be done. Different communities of academics – developed vs developing world, agriculture vs nutrition, ‘sustainable’ vs industrial – major on different analyses and different sets of actions.
Continue reading Do we need an IPCC-like international body for food?

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.
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Temperate times: a new research collaboration

Peter Gregory and Richard  McDowell

Peter Gregory from the University of Reading and Richard McDowell, Principal Scientist at AgResearch, introduce the new GFS-coordinated TempAg network.

The International Sustainable Temperate Agriculture (TempAg) Network was launched in April 2015 as an international research network that aims to deliver sustainable agricultural systems in temperate regions of the world.  After four years of preparatory work, we are delighted that our international research programme is now underway and linking scientists in the temperate regions of the world.
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Building better crops from the bottom up

Synthetic biology can help us to secure a sustainable food supply. Huw Jones of Rothamsted Research explains all.

Huw Jones

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.
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What are the policies and actions needed to change consumption patterns? Tara Garnett of the Food Climate Research Network digests a recent report.

Tara Garnett

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.


Continue reading Labels or legislation: how do you shift eating habits?

Making sustainable connections

Agricultural scientist Andy Whitmore from Rothamsted Research introduces a new network for scientists working on sustainable intensification.

Andy Whitmore

The sustainable, secure and resilient production of food to feed our growing population in the face of environmental change is one of the most pressing problems of our age. And in keeping with other major scientific endeavours such as the search for the Higg’s Boson or deciphering the human genome, it requires a huge, concerted effort from the world’s scientists.


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Facing the future: water and agriculture

Following World Water day, three new reports on water use are launched by the Global Food Security programme. GFS Science Writer Theresa Meacham pours over the results.

Theresa Meacham

After land, water is the most important resource for farmers. Agriculture accounts for 75% of global fresh water extraction, yet it is often taken for granted. Irrigating land, mixing liquid fertilisers and sprays, providing drinking water for livestock, and washing down and cleaning equipment all require water.

Increasingly water is being recognised as a critical resource under threat.
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