Discover how we’re taking the latest scientific knowledge and applying it in real-world settings, to ensure that the production and consumption of the world’s food is sustainable and resilient.
Research aims to develop plant ‘probiotics’ that help crops fight diseases and pests without the need for pesticides. The innovative approach could support farmers to grow tomatoes and soft fruits year-round and in urban areas.
Our research demonstrates that allotments, across the country, provide their tenants with a huge spectrum of benefits beyond fruit and vegetables. Mental and physical health, community resilience, social connection, experiencing nature, and a culture of sharing knowledge and produce were just some of the co-benefits mentioned by our study participants.
This new study tested different ways to cook rice to try and reduce the arsenic content and found that by using a home-friendly way of cooking rice, the ‘parboiling with absorption method', most of the arsenic was removed, while keeping most nutrients in the cooked rice.
More than half of rice varieties sold in the UK contained levels of arsenic higher than regulations allow for babies and children under five. Our scientists call for labelling to warn of particular risk to infants and young children.
With waiting lists growing ever longer, this trend of declining allotment land is worrying – but our research has shown that one way councils could meet demand is by simply restoring former sites.
Growing fruit and vegetables in just 10 per cent of a city’s gardens and other urban green spaces could provide 15 per cent of the local population with their ‘five a day’, according to new research.
Simple method could help mitigate the climate crisis, improve food and soil security, and cut farmers’ costs.
Report by an international team of experts, led by Institute for Sustainable Food co-director Professor Peter Jackson, demonstrates how the EU can transition to a sustainable food system.
Research by our experts alongside conservation charity the Zoological Society of London reveals the significant costs that are incurred by farmers as a consequence of herbicide resistance. The weed black-grass is decimating winter wheat farms across the UK.
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 by our researchers.
Award-winning Sheffield composer and performer Ryan Taylor is set to launch an innovative multimedia performance in Tasmania this Friday uncovering the true environmental impacts of fish farming.
Our researchers are working with industry to develop a pesticide that won’t harm honeybees and other vital pollinators.
The Intergovernmental Panel on Climate Change’s special report on Climate Change and Land Use is a stark reminder that the way we currently grow, process and distribute our food is unsustainable.
Carbon dioxide captured from the atmosphere could be used to restore degraded soils, save water and boost crop yields, according to new research.
Our scientists reveal the environmental impact of a typical summer barbecue and explore how our food choices can help reduce global heating.
Scientists have discovered how plants create networks of air channels – the lungs of the leaf – to transport carbon dioxide (CO2) to their cells.
After discovering that more sustainable sandwiches contain fewer vital nutrients, scientists call on the catering industry to support a shift to sustainable diets by providing more nutritionally optimal plant-based options.
Scientists at our Institute for Sustainable Food have found that engineering bread wheat to have fewer pores on their leaves makes more efficient use of water, potentially helping farmers facing more frequent droughts.
A combination of population growth, resource scarcity and climate change have left our food supplies vulnerable. How can we produce food in a way that can withstand these challenges?
On 12 and 13 June 2019, experts from the Institute for Sustainable Food at the University of Sheffield will be stepping out of the laboratory and into the fields of Lincolnshire for Cereals 2019 – the UK’s biggest arable event.
An abandoned school isn’t where you’d expect to find researchers trying to solve the problem of feeding a world of 10 billion. Then again, neither is a refugee camp. But this team of University of Sheffield researchers are nothing short of resourceful.
At the University of Sheffield we’ve spent years building our reputation as an institution of excellent research and we’re ready to champion a new approach to food sustainability.