Sheffield scientists develop climate-resilient beans that reduce water usage
Scientists from the University of Sheffield’s Institute for Sustainable Food have engineered beans that could use up to 40 per cent less water, taking a huge step forward in finding ways to help agriculture to thrive in a rapidly changing climate.
Food is our common language - watch again
Catch up on fantastic talks from the Institute for Sustainable Food conference, including Henry Dimbleby on systemic thinking, Sue Pritchard on inspirational food scenarios and many more.
Sheffield develops a new crop protection strategy to boost immune system of plants
The University of Sheffield Institute for Sustainable Food has identified a way to commercialise ‘priming chemicals’ that can be used as a crop protection technology to boost the immune system of plants.