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Panel members and audience
Photograph: James Brown

Publicans and punters discuss the place of the pub in modern British society

Sheffield researchers, Professor Phil Withington and Dr Nick Groat, teamed up with Being Human Festival to host the Pints of Interest: Pubs as social landmarks event- a discussion and debate on the history and future of the pub in our iconic city.
A person cooking in an industrial kitchen.
Kelsey Kilgore, Kitchen Lab coordinator.

Circulating Food and Drink: collaborative workshop explores diverse forms of global food provisioning from past to present

A recent workshop delivered collaboratively by researchers at the University of Sheffield and the University of Toronto, delved into the fascinating world of global food provisioning.
food insecurity

Lone parents and people with long-term health conditions disproportionately vulnerable to food insecurity

Lone parents and people with long term health conditions are more likely to be experiencing severe forms of food insecurity, according to a new study by the University of Sheffield.
2024 Goalkeepers champions

University of Sheffield researcher recognised as world leader in nutrition

A researcher at the University of Sheffield has been named as one of the 2024 Goalkeepers Champions by the Bill & Melinda Gates Foundation, for his incredible impact on nutrition.
Planet to plate, a festival of talks, performances and live events

Planet to Plate: a festival of talks, performances and live events

Want to see music performances, learn how to grow food using old mattress foam, explore inside Sheffield's new aquaponics mini-farm, or see how an artist, drag queen and a scientist are raising awareness of emissions in agriculture? Here's how...
Aerial view of a farm tractor in a yellow field during spraying and for growing food, vegetables and fruits on indian summer sunny day. Agriculture industry.

Waste not want not with sustainable fertilizer

One hundred seventy-five million metric tons of urea, a simple organic compound only eight atoms large, is produced every year. Despite its small size, this crucial molecule has near prodigious impacts.

news - beans

Sheffield scientists develop climate-resilient beans that reduce water usage

Scientists from the University of Sheffield’s Institute for Sustainable Food have engineered beans that could use up to 40 per cent less water, taking a huge step forward in finding ways to help agriculture to thrive in a rapidly changing climate.
Sunset over a maize field

Naturally GM: Crops steal genes from other species to accelerate evolution

Grass crops are able to bend the rules of evolution by borrowing genes from their neighbours, giving them a competitive advantage, a new study has revealed.

| Published by the University of Sheffield
Multi-generation family having a delicious dinner

Food is our common language - watch again

Catch up on fantastic talks from the Institute for Sustainable Food conference, including Henry Dimbleby on systemic thinking, Sue Pritchard on inspirational food scenarios and many more.