What we told UK leaders about climate and nature at a national emergency briefing

Climate policy models are missing the human cost, says new Lancet review

A Lancet Planetary Health Review, co-authored by Professor Paul Behrens from our Future of Food programme, finds that widely used climate policy models overlook major impacts on people’s lives. The result is that prevention can be undervalued.

Global move towards plant-based diets could reshape farming jobs and reduce labour costs worldwide, Oxford study finds

A global shift towards healthier, more sustainable eating patterns could reshape agricultural employment across the world, according to new research from the University of Oxford’s Environmental Change Institute (ECI).

By changing our diets now, we can avoid the food chaos that climate change is bringing

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

An Oxford Martin School / Environmental Change Institute-led team of researchers have reported that setting VAT rates based on health and environmental considerations can help citizens choose healthier and more sustainable diets and make them more affordable.

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.