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Dr Jess Dunn watering wheat crops in a lab

Inside the grain: Sheffield researcher awarded fellowship to investigate plant reproduction processes

Institute for Sustainable Food Research Fellow, Dr Jess Dunn, has been awarded a Biotechnology and Biological Sciences Research Council (BBSRC) fellowship to explore plant reproductive physiology in major cereal crops.
School dinner on a tray
Photograph: Heather Ellis

Immersive School Dinners exhibition offers food for thought

A new School Dinners exhibition, created in collaboration by researchers from the University of Sheffield, brings the mixed memories and tastes of school food to life.

A view of the outside of Our Shop in the SU

Addressing Food Waste at the University of Sheffield: Research, Initiatives, and Impact

As we mark Food Waste Action Week, we reflect on the initiatives we are implementing to reduce food waste and create a more sustainable future, both on campus and beyond.

The Wave cafe
The Wave Kitchen, University of Sheffield

New research sets out roadmap to transform Sheffield’s food system

Researchers from the University of Sheffield worked with CLES and ShefFood to create a roadmap of interventions for a more sustainable, healthy and local food economy in Sheffield.
Avocados on a market stall

Changing food waste regimes in Tanzania's avocado trade

A new study conducted by researchers from the Universities of Sheffield and Leeds explores the food waste regime in Tanzania’s avocado trade.

Women in supermarket looking at packaging

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 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.