SWFF Grants Round 3

In March 2015, Securing Water for Food announced its third call for innovations. This $12.5 million call for proposals focuses on identifying market-driven, low-cost, and scalable solutions that will enable us to improve water efficiency and wastewater reuse; enhance water capture and storage; and reduce the impacts of salinity on aquifers and food production. 

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By Dr Joost Vervoort & Elisabeth van de Grift

Under uncertain futures, decision-makers and researchers from across the Mekong region in Southeast Asia are reviewing their agriculture and climate policies.

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Postdoctoral Research Assistant in Conceptual Frameworks and Scenarios Analysis for the H2020 'SUStainable Food And Nutrition Security (SUSFANS)

Location: School of Geography and the Environment, Oxford

Salary: £38,511 - £45,954 p.a.

Application Deadline: 30 April 2015

The Environmental Change Institute's 'Food Systems Programme' is contributing to the University of Oxford's broad view of food systems by increasing understanding of the two-way interactions between food security and environmental change.

They are seeking to appoint a Postdoctoral Research Assistant who will work as part of the Programme team with specific emphasis on helping to deliver the Horizon 2020 SUSFANS WP1 (Conceptual framework and FNS sustainability metrics) and the scenario review element of WP6. This will entail special emphasis on developing metrics for sustainable food systems and the use of foresight exercises in sustainable food and nutrition security in Europe. The post will involve limited travel within UK and Europe.

For more information, please visit the Oxford University Recruitment website or download the Job Description and Person Specification

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By Professor Mike Hamm, C. S. Mott Professor of Sustainable Agriculture at Michigan State University (MSU) & visiting fellow of Mansfield College, University of Oxford.

In this blog-post Visiting Fellow, Mike Hamm, critically considers the environmental sustainability of vertical- and indoor farming.  In particular, he explores and challenges claims that fully indoor production systems can provide a significant source of food for urban areas at low carbon cost.  Ultimately, he argues that there are a number of other urban and peri-urban food growing options that offer greater potential, and deserve more policy attention and support.

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The Environmental Change Institute’s Food Systems Programme is contributing to the University of Oxford's broad view of food systems by increasing understanding of the two-way interactions between food security and environmental change.

The Food Systems Programme is seeking to appoint a Postdoctoral Research Assistant who will work with us to implement a project to explore the future of food systems.

For more information, please visit the Oxford University Recruitment website or download the Job Description and Person Specification

Salary: £30,434 - £37,394

Location: School of Geography and the Environment, Oxford

Application Deadline: Friday 17 April 2015, interviews will be held on Friday 24 April 2015.

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By Thomas White, University of Cambridge

 

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By Chris Kaplonski, University of Cambridge, Anthropology
 
‘This can’t be healthy!’ ‘I don’t want to drink this!’  Thus the consumers.
 
‘I wanted to make healthy wine.’ Thus the winemaker.
 
We are all familiar with the story of the environmental campaigners standing up to the evil MegaCorp and their nefarious effect on the food supply. While I have no wish to detract from such movements, here I want to tell another story – the nefarious consumers and their invidious effects on the growth of sustainable wine-making. 
 
Austria proclaims itself Europe’s greenest wine-making industry, with 90% of vineyards under some form of sustainable cultivation – whether integrated pest management and intercropping, the more stringent organic rules, or even biodynamic farming. Some go even a step further, to what is called ‘natural’ wine which eschews most technological fixes available to winemakers, as well as farming organically or biodynamically. Yet the maker of the un/healthy wines, a producer of natural wines, exports about 90 percent of his wines, including to the world-famous restaurant NOMA in Copenhagen, since people in Austria won’t drink it. 
 
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The University of Oxford Environmental Change Institute's Food Systems Programme is looking to hire a Food Systems Programme Manager.

Location: School of Geography and the Environment, Oxford

Salary: Grade 6: £27,057 - £32,277 p.a.

Application deadline: 12.00 noon on Wednesday 8 April 2015

For more information, please visit the Oxford University Recruitment website or download the Job Description and Person Specification

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On Tuesday 17 March, Professor Susan Jebb gave the annual Oxford London Lecture entitled: Knowledge, nudge and nanny: opportunities to improve the nation’s diet.

The entire talk is now available to watch online.

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By Professor Mike Hamm, C. S. Mott Professor of Sustainable Agriculture at Michigan State University (MSU) & visiting fellow of Mansfield College, University of Oxford.

Mike was one of the two experts on sustainability consulted by the Dietary Guidelines Advisory Committee in developing its 2015 report.  This report’s  publication has attracted widespread interest and - from those ideologically opposed either to actions on sustainability that necessitate a change in habits or to government intervention - a great deal of criticism. In this blog Mike shares his thoughts on the new Guidelines, and explains clearly what they actually say.

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