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
Lab-grown meat’s promise for cutting climate warming depends on an energy revolution
The World Economic Forum and future-proofing global food systems
New scientific targets bring together healthy diets with a healthy planet
Alternative proteins can cut deaths by 5% and food-related greenhouse gas emissions by 25%
Director, Oxford Martin School
Professor of Diet and Population Health
Senior Researcher in Population Health
Professor of Population Health
Food Climate Research Network Leader
Postdoctoral Researcher in Geography
Clore Professor of Gerontology
Managing nitrogen to restore water quality in China
Vegetarian diets and risk of hospitalisation or death with diabetes in British adults: results from the EPIC-Oxford study
Framing the future of food: The contested promises of alternative proteins
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Foods, macronutrients and breast cancer risk in postmenopausal women: a large UK cohort
Health-motivated taxes on red and processed meat: A modelling study on optimal tax levels and associated health impacts