Food labels have evolved to include all sorts of information such as allergens and sustainability. And we trust these labels when we make choices to reduce our environmental impact when we buy food at the supermarket.
Bloomberg highlights new research from Dr Michael Clark, director of the Smith School’s sustainable food solutions programme, exploring how novel technologies could help the global food system become a carbon sink.
New research from a global team of academics including Dr Michael Clark shows how a combination of technological and behavioural changes could unlock a carbon negative global food system.
Dr Roberta Franchi, who leads a research project on alternative proteins at the University of Oxford, speaks with Impakter about investment opportunities, future demand and the start-up ecosystem.
An estimate of the environmental impact of 57,000 food products in the UK and Ireland provides a first step towards enabling consumers, retailers, and policymakers to make informed decisions on the environmental impacts of food and drink products.
Give someone fish and they will eat for a day - teach them to fish and they will build fish pens - and eat the ocean away.
Taxing meat could be an important lever for aligning Western diets with environmental goals and can be designed such that low-income households and farmers are compensated, find a forthcoming paper in the Review of Environmental Economics and Policy, co-authored by SSEE Director Cameron Hepburn.
A new working paper from the Smith School describes the rapid growth of corporate venturing in the alternative proteins sector, and why this could represent a step-change in the transition of global food systems to net zero.