The Oxford Martin Programme on
The Future of Food
A significant overhaul of the current global food system is needed to meet the challenges of feeding a growing world population in a healthy, equitable, sustainable and resilient way.
The future of food programme links together research on the food system at Oxford and facilitates solution-orientated research to address these major concerns. The research includes scientific, economic, social and environmental issues of food production and consumption, as well as how food affects health, sustainability and economic development.
By integrating existing research, supporting new interdisciplinary initiatives, and facilitating interactions between academia, government, civil society and the private sector, we provide fresh insights and propose effective action to address the challenges of feeding the global population.
Livestock, Environment and People (LEAP)
The global average consumption of meat and dairy is rising, driven by increasing incomes and population growth. The growing demand for meat matters as its consumption has significant effects on people’s health and livestock production can have major environmental impacts.
The LEAP programme aims to understand the health, environmental, social and economic effects of meat and dairy consumption to provide evidence and tools for decision makers to promote healthy and sustainable diets.Visit the LEAP Website
Food in the Anthropocene
Long Read - May 2019
There is an urgent need to find answers to the question of how to feed the world’s population - projected to reach 10 billion by 2050 - in a healthy and sustainable way. From fundamental changes to farming methods to the potential of alternative protein sources, Oxford Martin School academics are working to secure solutions for both people and planet.Read
Future of Food programme works with Tesco on plant-based push for the planet
The Oxford Martin Programme on the Future of Food recently worked with Tesco to highlight the environmental benefits of incorporating more plant-based meals into diets ahead of the COP26 climate summit, which begins this Sunday.
Reduction in UK red and processed meat intake, but more needed to meet our climate targets
Daily meat consumption in the UK has decreased by approximately 17.4g per person per day – just under a 17% reduction – in the last decade, finds new research from the University of Oxford.
Post-Brexit trade agreements could lead to unhealthier diets
Post-Brexit free trade deals could lead to unhealthier eating in the UK and more diet-related deaths. But harms could be offset with targeted farming subsidies, now possible because of Brexit, and by making concerns for healthy eating central to trade policy, according to an Oxford study published today in the journal Nature Food.
Professor Sir Charles Godfray elected to the American Philosophical Society
Professor Sir Charles Godfray, Oxford Martin School Director and Professor of Population Biology in the Department of Zoology, is one of seven international scholars to be elected to the American Philosophical Society in 2021.
Director, Oxford Martin School
Professor of Diet and Population Health
Acting Director of Table
Senior Researcher in Population Health
Clore Professor of Gerontology
Professor of Population Health
Professor of Climate and Environmental Risks
C. S. Mott Professor of Sustainable Agriculture
Policy analysis indicates health-sensitive trade and subsidy reforms are needed in the UK to avoid adverse dietary health impacts post-Brexit
Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets
Inclusion, transparency, & enforcement: How the EU-Mercosur trade agreement fails the sustainability test
Demonstrating GWP*: a means of reporting warming-equivalent emissions that captures the contrasting impacts of short- and long-lived climate pollutants
Risks of ischaemic heart disease and stroke in meat eaters, fish eaters, and vegetarians over 18 years of follow-up: results from the prospective EPIC-Oxford study
Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food