UK Research and Innovation (UKRI) in partnership with government are pleased to announce a highly ambitious £25 million call for research to fundamentally transform the UK food system, by placing healthy people and a healthy natural environment at its centre.
GFS will hold its fourth Policy Lab for PhD students and early career researchers on the 6-8th November 2019. This event aims to synthesize the latest knowledge and evidence on emerging food trends and their impact across the food system in order to inform policy and practice.
Dr Melanie Collins, International Coordinator and Strategy Manager for the Global Food Security Programme and Chair of School Governors, explores the role schools have in tackling future food security challenges.
- Document Information: PDF 9MB
- Date: September 2018
This report highlights the significant benefits for policymaking from a food systems approach. Thinking systemically and at an interdisciplinary level can help ensure that challenges are tackled from multiple perspectives and in a holistic way. Such an approach provides a way of identifying win-wins, managing trade-offs and mitigating less desirable outcomes, enabling stronger policy coherence across agriculture, nutrition, health, trade, climate and the environment, in both businesses and governments around the world.
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Dr Emma Roe discusses the relationship between men and meat, and how unravelling this can help contribute to a more sustainable food system.
A novel approach to addressing the challenges of the food system has marked its third successful year.
Shaking up understanding of diets at the Global Food Security policy lab for Early Career Researchers. We all make many, nearly automatic food choices daily. Think about it: What did you choose for breakfast?
In March GFS ran a three-day Policy Lab for early career researchers, exploring the biological, social, environmental, physical and economic determinants of food choice in the UK and globally. After a series of expert talks, the delegates were posed the question: considering the different drivers of food choice, what combination of interventions across the food system would have the most impact in encouraging healthier and more sustainable diets?
Zinc deficiency affects around 17% of the world’s population, mostly in developing countries. In Pakistan, the most recent national nutrition survey indicated that over 40% of women are zinc deficient. Could using a new type of flour in cooking help tackle this deficiency?
The Global Food Security (GFS) programme invites expressions of interest from post-doctoral researchers to take part in a Policy Lab on the determinants of food choice (for example biological, social, environmental, physical and economic) and the combination of interventions across these that will lead to healthier and more sustainable diets.
GFS will host an ECR Policy Lab on 19-21 March 2018, which will synthesise the latest knowledge and evidence in this area to better understand what determines food choice and to describe the best combination of interventions that would be most impactful in encouraging healthier and more sustainable diets. The winning team at the workshop will receive a £5,000 Policy Lab award to write a policy-facing report.
This project will synthesise current understanding of the human gut microbiome, exploring recent scientific advances in defining and analysing microbiomes as well as evidence for the role of the microbiome in human health and nutrition.
- Date: 7 January 2021
- Author(s): Christopher Waite, Sajeev Mohankumar, Rebecca Martin, Michael Norman
The 2019 Policy Lab winners present their new report which identifies the potential impacts of the emerging trend of plant-based diets on the UK food system. Here the team give a ‘behind the scenes’ to their process of writing a Think Piece, how they successfully engaged with stakeholders, and why now is the opportune time to be discussing plant-based diets.
- Date: 21 December 2020
A new GFS and BBSRC report details the findings from a workshop with stakeholders across the food system, exploring how we could ‘build back better’ and create a more resilient post COVID-19 food network which simultaneously delivers resilience and sustainability.