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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.
Aerial view of a farm tractor in a yellow field during spraying and for growing food, vegetables and fruits on indian summer sunny day. Agriculture industry.

Waste not want not with sustainable fertilizer

One hundred seventy-five million metric tons of urea, a simple organic compound only eight atoms large, is produced every year. Despite its small size, this crucial molecule has near prodigious impacts.

news - beans

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.
Sunset over a maize field

Naturally GM: Crops steal genes from other species to accelerate evolution

Grass crops are able to bend the rules of evolution by borrowing genes from their neighbours, giving them a competitive advantage, a new study has revealed.

| Published by the University of Sheffield
Multi-generation family having a delicious dinner

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.
Green graphic detailing the event title, description and time in white text. There is a profile picture of the speaker on a light green background

The Institute for Sustainable Food Conference - Food is our common language

Join us for interdisciplinary conversations on the most urgent issues associated with food systems today under the umbrella of the Institute for Sustainable Food at the University of Sheffield.