A global shift towards healthy and more plant-based diets, halving food loss and waste, and improving farming practices and technologies are required to feed 10 billion people sustainably by 2050, a new study finds. Adopting these options reduces the risk of crossing global environmental limits related to climate change, the use of agricultural land, the extraction of freshwater resources, and the pollution of ecosystems through overapplication of fertilizers, according to the researchers.

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Nature Food, a new multidisciplinary journal from Nature Research, will publish the most significant research — across natural, social and applied sciences — that addresses the challenges of food production and distribution; food economics, ethics and policy; and food science and human nutrition. We are very keen to hear from scientists working in any of these disciplines, if they are interested in joining our editorial team (we are looking for a Chief Editor and three Associate/Senior Editors). 

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Oxford University researchers have reported “total meal replacement” diets, which restrict participants to just 810 calories per day for eight weeks, safely enabled more patients to lose more weight – and keep it off for a year with diet support.

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The UK Health Forum today released a new report, Fresh Start: A framework for healthy and sustainable diets. This report lends weight to calls for the UK Agriculture Bill – which was announced last week – to ensure that future agriculture policy supports improvements in human health alongside the welcome focus on better environmental outcomes.

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During the last 60 years fertilizers have become indispensable for increasing crop yield and supplying enough food for an ever increasing global population. However, the increased use of agro-chemicals has been shown to cause serious environmental, health and economic damage.

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The Oxford Martin Future of Food Programme and The British Museum hosted a One Day Conference on the 23rd August 2018, at The Oxford Martin School, Oxford

The challenge of feeding an ever increasing population requires a whole food systems approach to agricultural and food security research, in order to deliver productive, resilient and sustainable food and farming. The environmental challenges posed by agriculture are huge, contributing to greenhouse gas emissions, localised pollution, and water, forest, land and biodiversity loss. Conversely, climate change, water scarcity, rising global temperatures, and extreme weather will also have severe long-term effects on agricultural production. Archaeological, historical, and anthropological research are all underdeveloped resources in modern agricultural sustainability studies, but are tools well-suited to investigating food security and agricultural development over time under different challenges. 

 

(Image taken by Naomi Sykes)

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Thanks to funding from Veg Cities and Oxford University, enabling us to expand our team once more, Good Food Oxford is recruiting again!

Do you have at least a year's experience running cooking sessions? Are you committed to healthier, fairer and more sustainable food for Oxford?

We are looking to recruit an Engagement Facilitator for 2 days a week, initially until the end of August 2019, with a possible extension, dependent on funding.

The deadline for applications is 9am on 5th September and interviews will take place on the 10th and 12th September.

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A review on Meat consumption, health, and the environment was published in Science on the 20th July by the Livestock, Environment and People (LEAP) team, highlighting the growing annual consumption of meat and its consequences. The review states that changing meat consumption habits is a challenge that requires identifying the complex social factors associated with meat eating and developing policies for effective interventions.

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The Guardian today published an article highlighting the paper published last week in Science by Oxfords very own Joseph Poore and his collegaue Thomas Nemecek from LCA Research Group, Switzerland. They revealed that while some kinds of meat and dairy production are more damaging than others, all are more harmful to the living world than growing plant protein. It shows that animal farming takes up 83% of the world’s agricultural land, but delivers only 18% of our calories.

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The Gaurdian today reported on new research that shows that without meat and dairy consumption, global farmland use could be reduced by more than 75% – an area equivalent to the US, China, European Union and Australia combined – and still feed the world. 

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