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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.
Avocados on a market stall

Changing food waste regimes in Tanzania's avocado trade

A new study conducted by researchers from the Universities of Sheffield and Leeds explores the food waste regime in Tanzania’s avocado trade.

Women in supermarket looking at packaging

Our 2024 research highlights

As the year comes to a close, we want to take a moment to reflect on and celebrate some of our research news stories from 2024.
Make It Grow team members and Kufunda Village youth facilitators

Make it Grow Symposium 2024

A recent symposium held in Zimbabwe as part of the Make it Grow project brought together participants from collaborating organisations and partner communities to showcase innovative ideas for promoting change in local food systems.
Speaker stood at podium facing a room of people, showing a presentation on a screen

The National Alternative Protein Innovation Centre (NAPIC) officially launches

On Friday 29 November, the National Alternative Protein Innovation Centre (NAPIC) celebrated its highly anticipated formal launch at the University of Leeds. Researchers from the Institute for Sustainable Food joined the celebration.

Two people leading cooking class

Cooking classes connect communities through sustainable food recipes

Researchers from the Institute for Sustainable Food were part of a collaborative event connecting communities through food. The Cook & Connect: Strengthening Communities Through Food event explored the use of nutritious and versatile ingredients.