Future of Food : All Pages

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• THE FUTURE OF FOOD PROGRAMME
• MEET OUR RESEARCHERS
• RESEARCH GROUPS AT OXFORD
• WHAT IS THE FOOD SYSTEM?
• CHALLENGES FACING THE FOOD SYSTEM
• HOW CAN WE IMPROVE THE FOOD SYSTEM?
• INFLUENCING FOOD SYSTEM POLICY
• Contact us
• Management Committee
• Advisory Group
• Past Research Projects
• Livestock, Environment and People Conference
• Lessons From The Past: Archaeology, Anthropology And The Future Of Food, Oxford
• Livestock, Environment and People (LEAP) Programme
• Oxford Networks for the Environment (ONE)
• CHARLES GODFRAY
• CHRISTOPHER ADAM
• SABINA ALKIRE
• PROOCHISTA ARIANA
• JANINE ARON
• FRANCES ASHCROFT
• PAUL AVEYARD
• AMY BOGAARD
• MIKE BONSALL
• BEN CALDECOTT
• LOTTIE CHAPMAN
• PAUL COLLIER
• TIM COULSON
• Crossmodal Research Laboratory
• Unit for Biocultural Variation and Obesity
• Food Climate Research Network (FCRN)
• CHRISTOPHER FAIRBURN
• ANDREW FOWLER
• TARA GARNETT
• DOUG GOLLIN
• JIM HALL
• Food Systems Research Group
• A new gene discovered that improves the yield and fertilizer use efficiency of cereal crops
• Lessons From The Past: Archaeology, Anthropology and the Future of Food
• Fresh Start: A framework for healthy and sustainable diets
• Events
• Total diet replacement programmes are effective for the treatment of obesity
• ONE Networking Event
• Irrigation in India: building farms of the future
• NICHOLAS HARBERD
• SARAH HARPER
• BARBARA HARRISS-WHITE
• ANDREW HECTOR
• GIDEON HENDERSON
• CAMERON HEPBURN
• LEANNE HODSON
• KENNETH HOWSE
• JOHN INGRAM
• SUSAN JEBB
• FREDRIK KARPE
• JEYARANEY KATHIRITHAMBY
• STEVE KELLY
• TIM KEY
• JOHN KREBS
• TONYA LANDER
• JANE LANGDALE
• GEORGE LEESON
• OWEN LEWIS
• JAVIER LEZAUN
• RACHEL LOOPSTRA
• ANNA LORA-WAINWRIGHT
• JAMIE LORIMER
• DAVID MACDONALD
• MARTIN MAIDEN
• YADVINDER MALHI
• DAME ANGELA MCLEAN
• AMY MCLENNAN
• STEVE NEW
• SIMON NEWSTEAD
• TIM PALMER
• Oxford Food Forum Conference 2017
• Oxford Food Forum Conference 2016
• Oxford Food Forum Conference 2012, 2013, 2014, 2015
• STUDY AT OXFORD
• Study at Oxford: Doctoral Training Partnerships
• PRODUCING SUSTAINABLE, NUTRITIOUS FOOD
• REDUCING FOOD LOSS AND WASTE
• INNOVATING FOOD DISTRIBUTION SYSTEMS AND MARKETS
• IMPROVING DIET AND NUTRITION
• RAYMOND PIERREHUMBERT
• TOMMASO PIZZARI
• PHILIP POOLE
• GAIL PRESTON
• OLIVER PYBUS
• MIKE RAYNER
• LAURA RIVAL
• Oxford Long-Term Ecology Lab
• MAX ROSER
• PETER SCARBOROUGH
• ROBERT SCOTLAND
• NATHALIE SEDDON
• Nature-based Solutions Initiative
• Health Behaviours
• ADRIAN SMITH
• ANDREW SMITH
• CHARLES SPENCE
• MARCO SPRINGMANN
• JOHN STEIN
• LEE SWEETLOVE
• JEREMY THOMAS
• TOM THORNTON
• LINDSAY TURNBULL
• STANLEY ULIJASZEK
• PAUL WHITEHEAD
• KATHERINE WILLIS
• MONIKA ZUREK
• News
• Events: Transforming Food Systems Under A Changing Climate
• Flexitarian Diet Could Cut Climate Change!
• Diet, Obesity And Health: The Queens Lecture with Professor Susan Jebb
• New Livestock, Environment and People (LEAP) video
• Six Senior Fellowships at DEFRA
• SIMON DADSON
• Leapfrogging urban development
• Cumulative emissions of carbon - a path to halting climate change?
• Keeping The Food System Within Planetary Limits
• LINKS
• BEN DAVIS
• EDMUND ROLLS
• The Lancet: Diet and food production must radically change to improve health and the planet!
• New report on alternative proteins from the World Economic Forum: Meat the Future series
• Waste Not Want Not: Food and Thrift from Antiquity to the Present
• Creating Healthy, Sustainable, City Food Environments
• Even moderate red and processed meat eaters at risk of bowel cancer
• Changing what we eat could prevent one in five deaths globally, review of dietary risks shows
• Lab-grown meat’s promise for cutting climate warming depends on an energy revolution
• Davos 2019: Future-Proofing Global Food Systems
• Innovation for Food Security and Sustainability
• The Best of Times, the Worst of Times: setting hope against pessimism in an epoch of existential crises
• FCRN foodsource provides new resources on food sustainability
• The future of food in the Antropocene: A discussion of the EAT-Lancet and TYFA scenarios
• Whats your ‘Meat Persona’? Join LEAP researchers this week in Westgate shopping centre, Oxford
• Two positions open for new joint project with Oxford uni and WWF
• An economic approach to the "meat paradox"
• Upcoming symposium: From Feeding People to Nourishing People
• Farming, the First 12,000 Years
• Innovations in the Food System: Shaping the Future of Food
• Launch of 2019 Report of the FABLE Consortium
• 'Meat your Persona': the LEAP kiosk in the Westgate Shopping Centre, Oxford
• Food security in focus in the IPCC Special Report on Climate Change and Land
• LEAP are recruiting: Post-doctoral researcher in Livestock systems
• The Perfect Storm – a Perfect Solution? – Sustainable water, energy and food for the 8 billion few
• Achieving Net Zero Conference
• LEAP are hiring: Senior Research Associate in Hydrology and Agriculture
• Vegetarian and pescetarian diets linked to lower risk of coronary heart disease, but vegetarians may have higher risk of stroke than meat eaters
• VACANCY: Lecturer in Food Policy, City, University of London
• Cultivate 2019
• Sustainability scenarios for the global food and land-use system
• The protean character of protein: from Diet for a Small Planet to the Impossible Burger™
• Diet, obesity and health: from science to policy
• Plant genetics from Mendel to Monsanto
• IFSTAL Programme 2019/20 launch
• A cynic's guide to animal liberation: meat alternatives, techno-pragmatism, and the politics of market-based social change
• Breakthroughs in Food Biotechnology and Consumer Responsiveness to Information
• Talk from Dr Sonal Choudhary, Sheffield University
• LEAP 2019 Conference
• ONE annual lecture
• Linking people, nature, food and climate: progress and implications
• Assessing health and environmental impacts of foods
• LEAP are hiring: Postdoctoral Researcher on the Social Dimensions of Meat and Dairy
• The Oxford Martin School: finding new ways to tackle global challenges
• True planet @ Oxford
• Half of the world’s habitable land is used for agriculture
• THE OXFORD FARMING CONFERENCE
• Oxford Real Farming Conference
• Vegans 'need to be aware of B12 deficiency risk'
• The LEAP conference 2019 – bigger and even better
• Simple changes to food placement can dramatically raise sustainable food sales
• LEAP teams up with New Scientist on Veganuary experiment!
• Is obesity a choice?
• Coffee, pure and simple: Rejection of milk and sugar by Brazilian specialty coffee consumers
• Pyrrhic progress: the history of antibiotics in Anglo-American food production
• Recipes for transforming food production and beyond
• Sustainability on stage: FoodTech and the spectacle of innovation
• New visions for the future of small-scale farming
• Food SIVI – understand the true costs and benefits of the food system
• Badgers and bovine TB control – is it all black and white?
• Gaining insights into impacts of individual farms
• Sustainable dietary habits through optimised school meals
• Women in Sustainability Oxford Hub
• You want to reduce the carbon footprint of your food? Focus on what you eat, not whether your food is local
• A menu for change: Using behavioural science to promote sustainable diets around the world
• Bioethics Briefing Note on Meat Alternatives
• Lessons from intensifying agriculture
• Launch Event: What Future of Small-Scale Agriculture?
• Study of 418,000 Europeans finds different foods linked to different types of stroke
• Webinar - Processing the Nutribabble - Is Natural Always Best?
• A straightforward way of reporting how livestock contribute to global warming
• Enabling environmentally-aware food choices
• LEAP Conference 2020
• ALEX MONEY
• ONLINE WORKSHOP: Sustainable Food Systems: linking research to policy and practice
• Annual Conference Virtual Seminar Series: Food strategy
• Can we keep farming cows and sheep without dangerously warming the planet?
• Reimagining food systems: Driving action for a post-covid world
• POST's Parliamentary Academic Fellowship Scheme: Open Call
• Net Zero Home School Events
• New Report: Valuing the Impact of Food: Towards practical and comparable monetary valuation of food system impacts
• JOHN LIDWELL-DURNIN
• What future for small-scale farming?: Session 1, Setting the Scene
• What future for small-scale farming?: Session 2 Local Perspectives
• What future for small-scale farming?: Session 3, Regional Realities
• What future for small-scale farming?: Session 4, Transition pathways and strategies
• What future for small-scale farming?: Session 5, Wrap-up and Policy Implications
• Reframing the obesity narrative in the wake of COVID-19: placing people at the centre
• New obesity strategy unveiled by the UK Government
• National Food Strategy: Part One
• Could UK farmers grow more plant-based protein?
• Is meat intake associated with the risk of all cancers?
• Following ‘Eatwell Guide’ diet could reduce your risk of dying early and lower your environmental footprint
• LEAP is hiring: Postdoctoral Researcher Assistant: Livestock Transitions and the Media
• Super Year for Nature - ONE Network Event
• "Costs of the global food system" - FoodSIVI Webinar
• Biodiversity coffee seminar - Josh Ettinger - Hollywood Storytelling Workshop
• UK Soft Drink Industry Levy: impact on sugar in drinks, sales, economics and health - with Dr Peter Scarborough and Dr Linda Cobiac
• Interdisciplinary Food Systems Teaching & Learning (IFSTAL) 2020/21 Launch
• The Human Population Monster": historical perspectives on crop disease and its relation to population - with Dr John Lidwell-Durnin
• China Kadoorie Biobank: Opportunities for nutrition-related research - with Dr Huaidong Du
• Towards Safe Drinking Water for All
• Water for Food Security, Nutrition, and Social Justice
• Reading Group on Food and Nutrition in India
• Rethinking diet, weight and health in and after the COVID-19 pandemic
• India's Agrarian Economy: Farm Bills, COVID-19
• Food systems resilience in the aftermath of covid-19 – Should the future of food be global or local?
• Food, Activity, and Mental Health in the Year of Coronavirus
• TOM SCOTT-SMITH
• Food Security and Climate change
• A Recipe for a Net Zero Food System
• Results show higher fracture risks for vegans, vegetarians and pescatarians than meat eaters
• We need to talk about food when we talk about climate
• Meat in the media – what do we know about media coverage of animal agriculture, climate change, diet and lab-grown alternatives?
• Fight fire with trade: how Europe can help save the Amazon
• New £1.5m campaign to encourage consumers to 'Eat Balanced'
• Don’t Go Bacon My Heart: What do we mean when we talk about processed meat?
• Probiotic agriculture: Using life to regenerate the food system with Prof Jamie Lorimer
• Fruit Famine and Hungry Elephants in Central Africa
• From the pandemic to the pan: A cross-continental overview of changes in consumers cooking and food practices during COVID-19
• Changes in physical activity and eating habits during the pandemic: A Brazilian view
• The social origins of childhood obesity
• Gastrophysics & Sustainable Consumption with Prof Charles Spence
• Incorporating impact of the food sector in corporate accounting
• We need a green recovery after COVID-19, but banning wildlife trade could do more harm than good
• Food Security and Farm Laws in India
• Webinar series: Expanding the Scope of Research in Planetary Health in Europe
• It’s not just cancer: regular meat consumption is associated with a wide range of common diseases
• TABLE presents: Considering Plant-Based Meat Substitutes and Cell-Based Meats
• PATRICIA CLAVIN
• Food and drink products with pro-environment ‘ecolabels’ are more appealing to shoppers – new research
• LEAP Conference 2021
• Lockdown cuisine with Giles Yeo
• Lockdown food: Podcasting through the pandemic with Tess Bird
• The new normal or back to normal? Parents of children with obesity speak about their experiences across two waves of the Covid-19 pandemic
• ONE annual lecture and launch of Oxford's Environmental Sustainability Strategy
• The medieval ‘agricultural revolution’: A bioarchaeological perspective with Prof Helena Hamerow
• Investing in Agricultural Research: Lessons from the Green Revolution and the Pandemic
• Food Systems Game Changers Lab
• Launch of the University’s Sustainability Strategy: ‘net zero carbon and biodiversity net gain by 2035’
• A Dialogue on Regenerative Agriculture
• Ask the Author: A 20-year retrospective review of global aquaculture
• Communicating the climate change impacts of food: IFSTAL Public Lecture
• "Meat Your Persona": New touring installation stimulates the British public to think differently about their meat-eating habits
• Meat The Future Exhibition
• Meat the Future Exhibition: High Stakes
• Table's launch event: Should the future of food be global or local?
• Impact valuation practice and potential
• Launch of Oxford’s Environmental Sustainability Strategy and ONE annual lecture
• BLOG: ONE Annual Event Keynote Lecture
• Professor Susan Jebb appointed as Chair of the Food Standards Agency
• RICHARD COMPTON
• The Optimise Programme: supporting individuals to reduce their meat intake
• Food on the Move!
• Meat the Future Exhibition
• Meat Your Persona travelling exhibition
• Post-Brexit trade agreements could lead to unhealthier diets
• TABLE and Global Alliance present Ask the Author: True Cost Accounting for Food
• GEORGE CUSWORTH
• CHERYL DOSS
• Oxford Alternative Protein Network
• DAME EJ MILNER-GULLAND
• JOSEPH POORE
• FRANK VOLLMER
• MARIA KAKKOURA
• Oxford University Biotech Society and Oxford Alternative Protein are collaborating to present Max Jamilly, the co-founder of Hoxton Farms!
• JAMES PAINTER
• JOHN LYNCH
• Museums Heritage Award win for Meat the Future
• WILLIAM THOMPSON
• Beyond Carbon: how food systems compound health and environmental risks
• MICHAEL CLARK
• Project aimed at helping farmers reduce their environmental impact receives funding boost
• Professor Peter Scarborough co-leads new £5.4 million national consortium to transform the food system and encourage healthier diets
• ASSOCIATES
• Meet LEAP researchers at the Royal Society Summer Science Exhibition
• SALIENT is hiring! Postdoctoral Research Assistant in Food System Environmental Modelling
• Low meat diets reduce environmental harm from food production
• New opportunities with the HESTIA team
• Meat Your Persona at the Royal Society Summer Science exhibition
• Oxford Mosaic Accessibility Statement
• Environmental Change Institute researchers contribute to FAO State of Food and Agriculture 2023
• Methane, meat and metrics
• Joint funding for climate change and food security research involving Oxford researchers
• Ancient DNA reveals how a chicken virus evolved to become more deadly
• TAMSIN BLAXTER
• HESTER VAN HENSBERGEN
• LEAP conference 2024
• LEAP conference 2024
• Book talk: Not the end of the world: how we can be the first generation to build a sustainable planet
• LEAP keynote speakers announced
• ONE annual lecture
• VENUS BIVAR
• Future of Food: Use of cookies on this website
• Pork labelling schemes ‘not helpful’ in making informed buying choices, say researchers
• Bees need food up to a month earlier than provided by recommended pollinator plants
• AI-Generated food images look tastier than real ones
• RACHEL HEADINGS