Transforming food systems

About our research

Transforming Food Systems is a research programme dedicated to radically rethinking the way food is produced, distributed, consumed and disposed of to address some of the greatest health, environmental and equity challenges of the 21st century. Today’s food systems are a major driver of planetary degradation – contributing to climate change, biodiversity loss, water pollution and land degradation – while simultaneously failing to ensure adequate and nutritious diets for billions. The programme recognises that global food insecurity, undernutrition and diet-related diseases such as obesity and type 2 diabetes are interconnected outcomes of an unsustainable and unjust food system. With the global population set to rise significantly by 2050, and with one-third of all food lost or wasted, urgent change is needed. This is compounded by the necessity to ensure resilience of the food system to shocks such as pandemics and biosecurity issues affecting food production, natural disasters, war and cyber-crime.

This transformation demands a systemic, multi-actor approach that bridges science, policy, culture and community. Using a range of qualitative and quantitative methods (including systems modelling, remote sensing, LCA and behavioural science), the programme explores integrated and impactful solutions at different scales (urban, local, national and global) and across the entire food system – from sustainable production and land use to supply chain resilience, food safety, equity and culturally appropriate healthy diets in an increasing data-driven world. We investigate how technological innovation, ecological stewardship, governance and community-driven change can be combined to foster food systems that are resilient, environmentally sustainable and deliver healthy food for all. With a strong focus on social and environmental justice, the programme seeks to empower individuals, institutions and businesses to co-create food futures that are fair, inclusive and resilient for both people and the planet.  

Thematic areas 

1. Innovative, resilient and sustainable food production systems: Advancing technological and logistical innovation across the food system (including manufacturing, processing and business modelling) to strengthen sustainability, increase domestic capacity, foster economic growth and enhance resilience to environmental and economic shocks. This area includes research and policy advice on developing vertical farming, regenerative agriculture, alternative protein production, land-use challenges, animal welfare, embedding circular food system principles (such as by-product valorisation and waste-to-resource innovation) and addressing the role of food sustainability in the hospitality and tourism sectors. 
2. Sustainable nutrition and safe food for lifelong health: Food system transformation brings with it the opportunities for new pathogens, toxins, chemical contaminants and allergens to enter the food supply chain, but there is a need for new tools to assess and manage associated risks. This goes side-by-side with the need to ensure the nutritional adequacy of foods from macro- to micro-nutrients whilst addressing justice and equity and ensuring acceptability for all consumers. Research in this area focuses on the interactions between soil, water, nutrients and public health and between packaging and food safety. It addresses healthy eating (including micro-nutrient deficiencies) through a focus on nutrient-rich foods and food fortification (e.g., folate, Vitamin D). It also investigates antimicrobial resistance and other contaminants, the risks associated with urban food production and the scope for integrating emerging technologies and products (e.g., cultured and vegan meat, insects) within safety and health frameworks.
3. Equity, more-than-human justice and food system governance: Embedding procedural, distributive, representational and more-than-human justice into food systems by addressing accessibility, affordability and the right to food and by supporting inclusive and participatory policy and governance frameworks across local, urban, national and global levels. This theme addresses alternative food networks, food insecurity, animal and nature rights, food citizenship, community food access and the development of participatory food system governance mechanisms and policies that integrate environmental, economic and social priorities. 
4. Public trust, citizen empowerment and food practices: Investigating how people engage with food (including both traditional products and innovations such as alternative proteins, fortified foods, labelling schemes and circular products) and how trust, transparency and communication influence and empower food practices in everyday life and in policy contexts. This theme also explores non-human consumption (e.g., feedstock and animal health) and cultural change related to food production (growing and rearing), preparation and waste, tourism and the adoption of new dietary practices.