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
Methane, meat and metrics
The Oxford Martin School's Director, Professor Sir Charles Godfray, and Professor of Geosystem Science, Myles Allen discuss the way forward for reducing greenhouse gas emissions from livestock.
Organisations must set bold targets for their catering in order to become “nature-positive”
Organisations making their catering more sustainable can make genuine positive contributions, though it will take extremely ambitious action to come close to fully mitigating biodiversity loss.
Researchers honoured with Royal Society Awards
Professor Charlotte Williams OBE FRS and Professor Raymond Pierrehumbert FRS have both received prestigious medals from the Royal Society in recognition of their outstanding contributions to science.
Environmental impact of 57,000 multi-ingredient processed foods revealed
This is the first time a transparent and reproducible method has been developed to assess the environmental impacts of multi-ingredient products.
Director, Oxford Martin School
Professor of Diet and Population Health
Director of Table
Senior Researcher on Environment and Health
Director, Oxford Institute of Population Ageing
Professor of Population Health
Professor of Climate and Environmental Risks
Professor of Population Health
Professor of Human Ecology
Postdoctoral Researcher in Nutritional Epidemiology
Professor of Development Economics
James Martin Lecturer in Science and Technology Governance
Professor of Mathematical Biology
'The Cattle-Grain-Beef Complex: Maize, feedlots, and British breeds in the rise of the modern food system' with Dr Nathan Sayre
Panel discussion: 'Sustainable food: creating a food system for healthy people and planet'
Panel Discussion 'Adaptation limits and prospects for people and ecosystems: findings from the IPCC (WGII) report’
Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden
Ancient chicken remains reveal the origins of virulence in Marek’s disease virus
The global and regional air quality impacts of dietary change
Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts
The Triple Challenge: synergies, trade-offs and integrated responses for climate, biodiversity, and human wellbeing goals
Four ways blue foods can help achieve food system ambitions across nations
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