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Professor Bhavani Shankar
Professor Bhavani Shankar (photo credit: Robin Niedojadlo)

The Institute of Sustainable Food presents global nutrition research at the House of Commons

Professor Bhavani Shankar and Professor Tony Ryan displayed research from the ISF at a House of Commons parliamentary event in March, joining other leading institutions to showcase the UK's global strength in nutrition research.
Carrots in a tub.

New study calls for South Yorkshire regional food network to drive health, economic and sustainability benefits

A new study commissioned on behalf of the South Yorkshire Sustainability Centre has found regional support for the creation of a South Yorkshire Food Network.
A supermarket trolley in front of full shelves of packaged foods.

How widening our palates can help feed, and save, the planet

A panel of three researchers based at the University of Sheffield discuss novel protein production on the Instant Genius podcast.
bhavani shankar

New co-Director for the Institute of Sustainable Food

Professor Bhavani Shankar has recently been announced as the new co-Director of the Institute for Sustainable Food at the University of Sheffield.

Sunset over a maize field

New report cites Sheffield researchers in call for government to improve agricultural transition

Professor Jurriaan Ton

Do plants have immune systems?

Professor Jurriaan Ton from the University's School of Biosciences discusses the immune systems of plants and trees, and the remarkable way plants can pass on their 'immune memory' to their offspring.

From oil to soil: Regenerative agriculture as a climate solution

In an essay co-written with the MP Barry Sheerman as part of Policy Connect's Net Zero policy essays, Dr Anna Krzywoszynska from the University's Department of Geography discusses the need for land use change and regenerative agriculture in the UK.

| Policy Connect
Members from the Jairos Jiri Association, a non-governmental organisation promoting the rights of people with disabilities in Zimbabwe

Institute for Sustainable Food collaborates with community food projects in Zimbabwe

A project led by academics at the University’s Institute for Sustainable Food is helping communities in Zimbabwe by offering online media skills workshops.
aerial view of allotment plots
Photo by <a href="https://unsplash.com/@danroizer?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Dan Roizer</a> on <a href="/s/photos/city-allotment?utm_source=unsplash&utm_medium=referral&utm_content=creditCopyText">Unsplash</a>

Technology is shaping the future of food but practices rooted in tradition could still have a role to play

Grantham Scholar Nicole Kennard speaks to CNBC about the ways urban food production can benefit communities as well as mitigate climate change, as well as how urban agriculture can create more green spaces and create a localised food system.

| Published by CNBC