Oxford Net Zero launches to tackle global carbon emissions

The Oxford Net Zero initiative draws on the university’s world-leading expertise in climate science and policy, addressing the critical issue of how to reach global ‘net zero’ – limiting greenhouse gases – in time to halt global warming.

We must change what we eat to solve the climate crisis, shows research

Even if fossil fuel emissions stopped immediately, emissions from the global food system alone could raise global temperatures by more than 1.5°C, new research from an international team led by the University of Oxford shows.

EU-Mercosur Trade Deal fails to meet sustainability criteria on human rights, ecosystems and climate

An international group of researchers has concluded that an upcoming trade agreement between the EU and Argentina, Brazil, Paraguay and Uruguay (the Mercosur bloc) fails across sustainability criteria.

Most national dietary guidelines are not compatible with global environmental and health targets, and are in need of reform

Adopting more stringent guidelines in UK could reduce food-related greenhouse gas emissions by 70% and reduce diet-related deaths by more than 100,000 a year, study finds

Ecological Society of America award for Professor Sir Charles Godfray

Get the maths right on emissions or risk missing temperature target, warn Oxford scientists

The way that governments are setting targets for different greenhouse gas emissions could be “unfair, inefficient and dangerous”, researchers argue in a new paper.

How we worked with the New Scientist on its Veganuary experiment

New Scientist magazine approached our team to get involved with their small Veganuary ‘experiment’. I was excited! Their idea was to ‘self-experiment’ and for some of their staff to try a vegan diet for a week.

Veganuary: LEAP researchers give their verdict

Researchers from the LEAP (Livestock, Environment and People) project, based at the Oxford Martin School, have lent their expertise to an experiment by journalists at the New Scientist, who wanted to see first-hand whether a short period without eating animal products could benefit personal health and that of the planet.

Five things we learned from Oxford Martin School research in 2019

Eating more fruits, vegetables, nuts and wholegrains is a win-win for health and the environment

New analysis by researchers from the University of Oxford and the University of Minnesota, published today in the journal PNAS, has identified a range of ‘win-win’ foods that both improve human health and have a low impact on the environment.

Vegetarian and pescetarian diets linked to lower risk of coronary heart disease, says study

Vegetarian (including vegan) and pescetarian diets may be linked to a lower risk of coronary heart disease, or CHD for short, than diets that include meat, suggest the findings of a large UK study published in The BMJ today.

'Game On' to Kick Ambitious Goals for Agriculture, Energy, Water & Climate Change

Despite threats posed by global warming and other environmental challenges, an esteemed international expert on food security sees grounds for hope in the efforts to meet elusive goals around agriculture, energy, water and climate change.