Sustainable food
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.
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Empowering 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.
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Climate-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.
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Turning 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.
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Helping 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.
MoreResearch 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.