Development

Elements of the food system have strong linkages with issues of development, since developing economies are often largely agricultural, and the poorest people disproportionately suffer from hunger and chronic food insecurity.

By Abrar Chaudhury

A new journal paper by Oxford-based CCAFS researchers presents a participatory framework for costing agriculture adaptation interventions using varied assumptions of experts and local actors.

Read more...

By Joost Vervoort (CCAFS) and Michael Balinga (CIFOR)

CGIAR research programs join forces with Burkina Faso to support the development of a national plan for the rural sector using scenario-guided policy planning.

Read more...

By Hannah Rowlands

We were fortunate enough to have Professor James Jones, University of Florida, one of the principal investigators on AgMIP, speak to us recently in Oxford about "Model-Based Integrated Assessment of Food Security".

Read more...

CHEW: China's Health, Environment and Welfare Research Group is pleased to announce Oxford's first screening of a new documentary that examines the rapidly increasing consumption of animal-based foods in China:

What's For Dinner

Date: Monday, February 16

Time: 6:00pm - 8:00pm

Vanue: Wadham College, Parks Road, OX1 3PN Oxford, Oxfordshire

'What's for Dinner?' is a 29-minute documentary by award-winning independent filmmaker Jian Yi, co-produced by US 'action tank' Brighter Green and dGenerate Films. Through interviews with pig farmers, abbatoir operators, livestock entrepreneurs and environmentalists, this film offers a unique look into China’s rapidly changing food and agricultural landscape and sheds light on some of its consequences for public health, sustainability, the environment, climate change, and animal welfare. Much of the footage documents places, people, and events that have never been filmed before in China.

The screening will be introduced by Mia MacDonald, Executive Director of Brighter Green and Senior Fellow at Worldwatch Institute. Isabel Hilton, Editor of chinadialogue.net and international journalist and broadcaster, will offer comments.

Meet at Wadham College lodge at 6pm to be taken through to the Gillese-Badun room in the MCR.

Read more...

Where? School of Geography and the Environment - South Parks Road, Oxford OX13QY

Who? This year's conference is organised by final year DPhil student Franziska Gaupp, Masters student Christopher Sisca, DPhil student Katherine French, and former masters student Alice Chautard. 

Read more...

The 2017 Oxford Food Forum seeks to showcase diverse understandings of the food system that break down traditional silos constraining connectivity between people, places, and problems within the food system.

Read more...

'Achieving a sustainable, equitable and just future for all on a stable and resilient planet: Harnessing the potential of disruptive technologies and lifestyles' with Prof Nakicenovic


Location: Lecture Theatre, Oxford Martin School, 34 Broad Street, Oxford, OX1 3BD

When: 23 November 2018 17:00 - 18:30

 

This talk is organised by the Oxford Martin Programme on the Post-Carbon Transition

Read more...

This workshop is the first part of an interdisciplinary programme which will support the development of international research partnerships focussed on the intersection of culture, history, and society with all stages of the food systems chain, from production through to consumption and policy, in Lower and Middle Income Countries (LMICs).

The workshop is open to all researchers working in this area, regardless of disciplinary background. 

Event location: Wellcome Trust, 215 Euston Rd, Bloomsbury, London NW1 2BE

Read more...

Date: Friday, May 29, 2015

Time: 16:15

Location: School of Geography and the Environment, OUCE, South Parks Road, Oxford, OX1 3QY

OCTF seminar followed by drinks

Speaker: Dr Luke Parry, Lecturer & ESRC Future Research Leader, Lancaster University

All welcome. To book a place for this event please visit https://v1.bookwhen.com/octf

Read more...

The doubling of cereal and livestock production in the last half of the 20th century should have resulted in a global food supply being adequate for all but currently, nearly a billion people remain hungry every day.

Read more...

Pages