New research programme to transform food systems
A new centre for sustainable and resilient food systems will bring together world-leading researchers from the University of Sheffield, Queen’s University Belfast and University College Dublin in a bid to transform food systems.
The interdisciplinary team will be working with industry and government on a way to make the way our food is grown, transported and consumed better for the consumer – and to remove the massive environmental impact made by our current system. It will transform existing food systems, impacting everything from production to policy and from health to society through its research and outreach activities.
Each member of the group will have expertise in specific areas which are core to food system transformation – including food safety, production, nutrition, plant and animal science, behavioural change, data science, food system governance, and the political process of food system transformation.
Professor Louise Dye, lead of the integrated UK Research and Innovation programme, and Co-Director of the Institute for Sustainable Food at the University of Sheffield, explains: “We need to act now to ensure that we develop a robust, resilient and sustainable food system that provides access to healthy, affordable, nutritious food for all.”
