Safe and sustainable food provision
In a world increasingly shaped by factors including climate change and a growing population, the provision of sufficient, sustainable food is becoming ever more important.
We explore the science underpinning production to address the challenges of producing safe, nutritious food and ensuring people have a healthy diet. We also consider the impact of food production on the environment around us, including its use of the planet’s finite resources.
Researchers in our Agri-Environment Group use their expertise in agro-ecosystems, and plant and animal ecology to address the challenges posed by our ever-growing demand for food. The Crop Production Group works on the sustainable intensification of crop production systems through the study of plant physiology, crop modelling and seed science.
Our Animal Dairy and Food Chain Sciences Group expands our knowledge of the links between animal-derived foods and consumer health and broadens our understanding of the environmental cost of using animals as food producers.
We collaborate with colleagues in other research divisions as well as with leading bodies in industry nationally and globally as we continue to cement our position as a centre for excellence in our field.
