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.
Dr John Ingram (University of Oxford) examines how Australia’s reputation as the land of plenty might be its biggest barrier to enhancing its food system resilience.
- Date: 8 October 2019
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.