We believe food is at the heart of our planetary survival. Increasing food security and preventing environmental damage must go hand in hand to create a resilient food system. 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 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.
In the UK, 8.4 million people are struggling to afford to eat. Dr Megan Blake aims to improve approaches to the problems of food insecurity.
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.
More than half of the world’s population rely on rice – but as climate chaos takes hold, this lynchpin of global food security is under threat.
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.
We are set to tackle global issues of soil loss and achieve food security, starting at an urban farm in Tinsley.
|13 March 2019|
|26 February 2019|
|21 February 2019|
|17 January 2019|
|20 December 2018|
|4 December 2018|
|23 October 2018|
|14 September 2018|
|29 August 2018|
|24 July 2018|
|20 July 2018|