Following a competitive selection process last month, 12 UKRI-funded early career researchers working across the UK food system attended the GFS Speak Up for Food Security masterclass in central London on 26-27th February.
Applications now CLOSED for GFS’ annual research storytelling competition that challenges early career researchers to not only inform food system change, but to inspire it.
The winner and runner-up of the GFS Speak Up for Food Security research communication competition presented ‘The Problem with Food’ alongside Maia Elliott (GFS) at the popular science festival earlier this month.
Maia Elliott (Global Food Security) discusses why narrative is a powerful tool for communicating and navigating the complexities of our food system in a time of misinformation, and outlines the rationale behind the Speak Up for Food Security project.
Following an intensive masterclass in science communication, Claire Kanja and Lauren McGale have been named the winner and runner-up of the Global Food Security programme’s first ever ‘Speak Up for Food Security’ science communication competition.
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.
Dr Emma Roe discusses the relationship between men and meat, and how unravelling this can help contribute to a more sustainable food system.
This project will aim to characterise the obstacles that hinder the effective communication of complex systems, identify strategies to overcome these and equip systems-thinkers with the tools to articulate the complexity of our food system to a broad range of stakeholders.
The aim of the GFS Spotlight Award was to deliver a range of interactive workshops spanning the food system to year 4 to year 6 students in eight different schools, culminating in an interschool competition. The workshops covered different aspects of the global food security challenge, including food waste reduction, insect pollinators, diet choices and climate change.
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?
According to a recent public survey commissioned by the Global Food Security (GFS) programme, many British adults recognise that the food system is a key contributor to climate change and would change their diets as a result of climate change.
