The Global Food Security programme’s Sian Williams decided to cut all meat and animal products from her diet to see how difficult it would be to eat more sustainably.
Blackouts and water shortages can severely harm a nation’s food security. Resource allocation tools can help policy makers improve energy access while minimising hunger, says the Stockholm Environment Institute’s Louise Karlberg.
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.
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.
Terrestrial and aquatic food production systems share a range of common problems that need solutions. Rachel Norman from the University of Stirling reports.
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.
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.
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.
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.
A more diverse aquaculture sector could contribute to healthier, more environmentally friendly diets, but how palatable would the UK public find this step change? asks Dr Sofia Franco.
- Date: 28 February 2020
UK Research and Innovation (UKRI) in partnership with government recently launched a £5 million call to support a Centre for Doctoral Training (CDT) focused on developing the next generation of interdisciplinary food systems thinkers.