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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.
Honeybee

Researchers developing natural pesticide alternative to target pests without harming honeybees

Researchers at the University of Sheffield’s Institute for Sustainable Food are collaborating with industry to develop a natural, sustainable biocontrol which targets pests without harming honeybees and other beneficial pollinators.
Hands holding soil

IPCC report on climate change and land use shows we don’t have time to work in silos

Barren fields, encroaching deserts, toxic rivers and dying wildlife. The Intergovernmental Panel on Climate Change’s (IPCC) special report on Climate Change and Land Use paints a dark picture of the future, not just for farming, but for life on Earth.
Tractor ploughing field

Scientists turn damaging carbon dioxide into pellets to restore soils and increase crop yields

Carbon dioxide captured from the atmosphere could be used to restore degraded soils, save water and boost crop yields, according to new research.
Barbecue showing vegetables

Typical summer BBQ releases more greenhouse gas emissions than 80-mile car journey

A typical summer barbecue* for four people releases more greenhouse gases into the atmosphere than an 80-mile car journey, according to a group of scientists studying the impact of food choices on the environment.
Field of wheat

Scientists develop climate-ready wheat that can survive drought conditions

Scientists at our Institute for Sustainable Food have found that engineering bread wheat to have fewer pores on their leaves makes more efficient use of water, potentially helping farmers facing more frequent droughts.