Sustainable food
Protecting biodiversity
Dr David Williams is the lead author of a new paper that found our food and how it is produced will need to change rapidly to prevent widespread, severe biodiversity loss
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Reducing food waste
High-value products developed from citrus food waste are made possible through research by Professor Caroline Orfila and partners
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Global Food and Environment Institute
Researching sustainable solutions for the future of global food production
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Sustainable food research
Providing nutritious, safe and affordable food for a growing population in a sustainable way is an urgent global challenge. Our researchers collaborate with food producers, policymakers and businesses worldwide to develop sustainable food systems in the face of the Earth’s changing climate.
Contact us
If you have an enquiry about the sustainable food research theme, please contact Professor Steven Banwart.
Research impact
Our researchers are based in the Schools of Earth and Environment, Geography and Food Science and Nutrition. Their breadth of research addresses urgent problems in food security and sustainability, and is developed through the The Global Food and Environment Institute (GFEI).
Reframing the debate on systematic food waste
Meeting the urgent needs of people living with food poverty, and devising a long-term strategy for preventing food waste, is the focus of new research led by Dr Effie Papargyropoulou.
More on Reframing the debate on systematic food wasteEmpowering African farmers
Small-scale farmers in Ghana and Tanzania will have greater visibility and a strong voice in national food systems debates through research led by Professor Anne Tallontire.
More on Empowering African farmersClimate-smart agriculture for sustainable farming
The potential for farmers to protect their soils and make smarter, region-specific agricultural management choices is being advanced through the research of Dr Marcelo Galdos.
More on Climate-smart agriculture for sustainable farmingTurning food waste into high value products
Food processing waste, such as canning water and orange peel, is being developed into compostable packaging, sustainable cosmetics and other commercial products through research led by Professor Caroline Orfila.
More on Turning food waste into high value productsHelping retailers and consumers to make sustainable choices
Asda customers have reduced food waste and reported an average monthly saving of more than £80 per household as a result of taking part an award-winning scheme developed with Professor William Young.
More on Helping retailers and consumers to make sustainable choicesSmarter urban food distribution
The research of Dr Eleonora Morganti, an expert in urban food transport, distribution and consumer behaviour, could help to ensure that all city dwellers have good access to healthy fresh food into the future.
More on Smarter urban food distributionProtecting soils through sustainable farming
Professor Joseph Holden and colleagues at the University farm are showing how past farming practices could be key elements of future farming methods aimed at protecting soils.
More on Protecting soils through sustainable farmingStrengthening global food security
Professor Andy Challinor is modelling future climate scenarios to develop a new data analytics tool. It will better enable Government Officials to make key choices for improved global food security.
More on Strengthening global food securityResearch degrees
Undertaking a PhD at Leeds will be a journey that will stimulate your passion for your subject and push you to reach your potential.
To browse funded projects, supervisors, research areas, and PhD opportunities, visit phd.leeds.ac.uk.

Through her PhD research, Catherine aims to minimize food waste by turning banana waste into a novel food product. Her studies are funded by Nigeria’s Tertiary Education Trust Fund (TETfund).

Ndashe investigates how, as part of a forthcoming national strategy, diversifying into soybean production could help Zambian farmers to boost their resillience. His PhD is funded through AFRICAP, a UK Research and Innovation (UKRI)-Global Challenges Research Fund (GCRF) project.

Yue tackles the problem of global food waste in her research and supervised by Professors Caroline Orfila and Yun Yun Gong. She enjoys being part of the postgraduate community at Leeds and is a member of the Nutritional Epidemiology research group.

Suvro's research focuses on transforming sweet orange waste into a natural solution to treat tooth decay. He is studying for a PhD as part of the Nutritional Epidemiology research group and supervised by Dr Christine Bosch from the School of Food Science and Nutrition, along with academic staff from the School of Dentistry.

Dr Jin Chu is a Research Fellow in the School of Food Science and Nutrition and a University of Leeds PhD alumna. Through her research, she aims to valorise food waste from the Chinese citrus canning industry to improve food safety and health. Dr Chu is part of Professor Caroline Orfila’s research team and is supported by her expertise in plant biochemistry.
Study with us
Our Masters courses bring together academic expertise from a variety of disciplines. Investigate real-world global challenges related to food security, nutrition and production, as well as sustainability and climate change, by studying with us.