Livestock, Environment And People (LEAP)

Understanding the health and environmental consequences of eating more meat and dairy

Wellcome Trust, Oxford Martin, Oxford University logos

Supported by the Wellcome Trust Our Planet Our Health Programme. 

The Livestock, Environment and People Project will address the consequences of the global increase in the consumption of meat, dairy and other animal-sourced foods and how it affects the environment and human health. It will focus on how to achieve changes towards more sustainable and healthy diets.

Co-Directors: Professor Charles Godfray and Professor Susan Jebb.


**Job opportunities: Livestock, Environment And People**

New partnerships to tackle health and environmental issues


Our partnership, led by the Oxford Martin School at the University of Oxford, aims to study the multiple effects of the changing fraction of animal-sourced food (notably meat and dairy) in global diets. The Project seeks to understand the factors that determine the amount of meat and dairy we eat, and the consequences for population health; it will also explore the varying environmental consequences of different types of livestock production. An important goal of the project is to assess the effectiveness of different interventions, including developing models to understand the effects of different policies, and provide tools for policy makers working in health, agriculture and the environment.

The Project is supported by the Wellcome Trust’s Our Planet Our Health Programme. It is one of four major interdisciplinary research interdisciplinary research partnerships in the areas of global food systems and urbanization, which were announced in early 2017.

The project is a collaboration between Oxford University, the International Food Policy Research Institute (IFPRI), the supermarket group Sainsbury’s and The Nature Conservancy.  It will work with other organisations interested in this topic and in particular with the Sustainable and Healthy Food Systems (SHEFS) project led by the London School of Hygiene and Tropical Medicine and also funded as part of the Our Planet Our Health programme

The LEAP Project is co-directed by Professor Charles Godfray (Hope Professor and Director of the Oxford Martin Future of Food Programme) and Professor Susan Jebb (Professor of Diet and Population Health, Nuffield Department of Primary Care Health Sciences).

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Key research themes and activities

1.      Modelling the Food System

2.      Enabling Change

3.      Diet and Health

4.      Environment

5.      Public Engagement with Research

Further information on our research themes will be added in due course.