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.
If you have an enquiry about the sustainable food research theme, please contact Professor Steven Banwart.
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).
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 waste
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 farming
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 products
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 choices
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.