News

News stories

School dinners

More than what's on the plate: How school meals shape lives across generations

What can 120 years of school meals teach us about childhood? Dr Heather Ellis explores the history and lived experiences of school food, uncovering lessons about inequality, belonging and how to create a more equitable service for children today.
Jacob Nickles and colleagues in the STFC Boulby Underground Laboratory
Jacob Nickles (left) and colleagues in the STFC Boulby Underground Laboratory

World’s deepest underground farm could reshape UK food production

The world's deepest vertical farm has launched 1.1km below ground in a working mine as part of a pioneering project that could transform the agriculture industry.
Dr Heather Ellis being presented with the Museum and Heritage award

School Dinners exhibition wins at the Museum and Heritage awards

A huge congratulations to Dr Heather Ellis and the School Meals project on their success at the Museum and Heritage awards.
Photograph of two children eating a school meal

Major British Academy policy report on ESRC School Meals project published

The British Academy has published a major policy report based on the school meals seminar where Dr Heather Ellis shared key research insights with dignitaries that included policymakers, Members of Parliament, and members of the House of Lords.
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.
Green graphic detailing the event title, description and time in white text. There is a profile picture of the speaker on a light green background

The Institute for Sustainable Food Conference - Food is our common language

Join us for interdisciplinary conversations on the most urgent issues associated with food systems today under the umbrella of the Institute for Sustainable Food at the University of Sheffield.