News

News stories

Women in supermarket looking at packaging
Getty Images

Our 2024 research highlights

As the year comes to a close, we want to take a moment to reflect on and celebrate some of our research news stories from 2024.
Make It Grow team members and Kufunda Village youth facilitators
Make it Grow team members and the Kufunda Village youth facilitators

Make it Grow Symposium 2024

A recent symposium held in Zimbabwe as part of the Make it Grow project brought together participants from collaborating organisations and partner communities to showcase innovative ideas for promoting change in local food systems.
Speaker stood at podium facing a room of people, showing a presentation on a screen

The National Alternative Protein Innovation Centre (NAPIC) officially launches

On Friday 29 November, the National Alternative Protein Innovation Centre (NAPIC) celebrated its highly anticipated formal launch at the University of Leeds. Researchers from the Institute for Sustainable Food joined the celebration.

Two people leading cooking class

Cooking classes connect communities through sustainable food recipes

Researchers from the Institute for Sustainable Food were part of a collaborative event connecting communities through food. The Cook & Connect: Strengthening Communities Through Food event explored the use of nutritious and versatile ingredients.
Wheat

Overuse of herbicides costing UK economy £400 million per year

The resistance of a major agricultural weed to herbicides costs the UK economy £400 million per year, according to scientists from the University of ºù«Ӱҵ and conservation charity the Zoological Society of London (ZSL).
Melted pieces of chocolate

High-carbon footprint households identified by sweets and restaurant meals – not higher meat consumption

Families with higher carbon footprints are likely to consume more confectionary, alcohol and restaurant food, according to a new study published in One Earth.
Headshot of professor bhavani shankar stood with arms folded against a cream background

Professor Bhavani Shankar joins the Institute for Sustainable Food

We are delighted to announce the appointment of Professor Bhavani Shankar as a Professorial Research Fellow at the Institute for Sustainable Food
seed and planting concept with Male hand watering young tree over green background

Blue Urea: A fertiliser with reduced environmental impact

Scientists and engineers from the Institute for Sustainable Food and the Energy Institute have created a fertiliser with reduced environmental impact called Blue Urea.
Hands holding soil

Soil degradation and why it matters

On UN World Soil Day we talked to Dr Anna Krzywoszynska about soil degradation and why it matters.