- Growing leafy greens set to get greener due to ºù«Ӱҵ research into sustainable farming
- New collaborative research centre to transform food system
- Helping alternative proteins go mainstream for a sustainable planet
- Working towards a healthier and more sustainable ºù«Ӱҵ by keeping it local
- Lone parents and people with long-term health conditions disproportionately vulnerable to food insecurity
From sustainable farming to alternative proteins, discover some of the news stories that defined our year.
Growing leafy greens set to get greener due to ºù«Ӱҵ research into sustainable farming
A new way to create synthetic fertilisers from waste by-products, which could provide a cost-effective, low-carbon alternative to current synthetic fertilisers for the UK's farming industry, is being developed by the University of ºù«Ӱҵ.
Researchers from the University of ºù«Ӱҵ’s Energy Institute and the Institute for Sustainable Food are working with Future Greens, a ºù«Ӱҵ-based SME specialising in controlled-environment agriculture, on a research project designed to improve the sustainability of growing food.
New collaborative research centre to transform food system
A new collaborative research centre to transform food system launches at University College Dublin.
The Co-Centre run jointly by University of ºù«Ӱҵ, Queen’s University Belfast and University College Dublin in first-of-a-kind collaboration across Great Britain, Ireland and Northern Ireland.
€35million Co-Centre to drive societal and political change in food system transformation and transition to climate neutrality by 2050.
Building a brighter food future
Helping alternative proteins go mainstream for a sustainable planet
ºù«Ӱҵ will co-lead a new £38 million centre to develop planet-friendly alternatives to animal proteins that could soon be a sustainable and nutritious part of our diets.
The centre will work with over 120 partners around the world, including companies like Quorn and organisations like the Food Standards Agency and the Good Food Institute.Nourishing the planet
Working towards a healthier and more sustainable ºù«Ӱҵ by keeping it local
A new collaborative project has been launched in ºù«Ӱҵ, aiming to create new routes to market for local small and medium enterprises (SMEs), with the goal of promoting healthier and more sustainable diets for the city's residents.
Researchers from the University of ºù«Ӱҵ’s Institute for Sustainable Food are working with six of ºù«Ӱҵ’s anchor institutions to investigate their current food procurement arrangements and explore the potential for healthier and more sustainable alternatives using local food producers and suppliers.
Transforming ºù«Ӱҵ’s food system
Lone parents and people with long-term health conditions disproportionately vulnerable to food insecurity
Lone parents and people with long term health conditions are more likely to be experiencing severe forms of food insecurity, according to a new study by the University of ºù«Ӱҵ.
Hidden hunger