Reform VAT on foods to make healthy and sustainable eating more affordable, suggests Oxford study

Beans and peas best meat alternative, finds Oxford research

Beans and peas rank best as meat and milk replacements from nutritional, health, environmental, and cost perspectives, a new study led by an Oxford Martin researcher has found.

Eating less sugar would be great for the planet as well as our health

Sugar addiction is on the rise. Globally, sugar intake has quadrupled over the last 60 years, and it now makes up around 8% of all our calories.

British Academy Global Professor to research food systems at Oxford Martin School

Professor Paul Behrens will join the Oxford Martin School in September after being awarded a British Academy Global Professorship, working on rapid food system transformations in a rapidly changing world.

Last LEAP Conference highlights importance of food research communities

The Oxford Martin Programme on the Future of Food recently celebrated the last Wellcome-funded LEAP conference. The conference showcased novel research findings, examining the relationship between livestock, the environment and people; and brought together a strong community of researchers in these fields.

Ancient DNA reveals how a chicken virus evolved to become more deadly

An international team of scientists led by geneticists and disease biologists from the University of Oxford - including biologists on the Oxford Martin programmes on the Future of Food and Pandemic Genomics - and LMU Munich have used ancient DNA to trace the evolution of Marek's Disease Virus (MDV).

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.

Taxing meat can protect the environment

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.

Meat and dairy gobble up farming subsidies worldwide; it's bad for your health and the planet

The global food system is in disarray. Animal agriculture is a major driver of global heating, and as many as 12 million deaths from heart disease, stroke, cancers and diabetes are each year connected to eating the wrong things, like too much red and processed meat and too few fruits and vegetables.

Sustainable eating is CHEAPER as well as healthier

A study has shown that in countries like America, the UK, Australia and across Western Europe choosing to go vegan, vegetarian, or flexitarian could slash your food bill by up to one-third!

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.