Research as part of the Sustainable Food Production theme aims to combine soil health, resilient and productive crops and livestock, novel diagnostics in crop and animal disease surveillance and treatment and predictive modelling to promote resilient, sustainable food production.
York's Sustainable Food Production expertise
Climate change, carbon cycling and greenhouse gas emissions; participatory research; stakeholder engagement; farm-scale input output analysis; plant-soil microbe interactions; novel crop breeding strategies and high value plant products; microbal ecology in anaerobic digestion; applications of novel DNA sequencing technologies.
Research and facility capability at York
- Field-scale manipulation
- Manipulation of soil bio-diversity
- Controlled environments allowing mesocosm experimentation
- Metabolomics applied to crops, pathogens, beneficial plant-microbe interactions and soil aggregation
- Climate manipulation experiments
- Soil-plant-root interactions
Local Theme Leader
Dr Thorunn Helgason leads the Sustainable Food Production theme.
"The research in this theme aims to develop new, more sustainable ways of producing food which are resilient to the current challenges UK agriculture faces. We have the opportunity to redesign food production systems through interdisciplinary collaborations and partnerships with stakeholders – it’s an exciting time for AgriFood research at York!"
- Dr Thorunn Helgason, AgriFood at York Local Theme Leader for Sustainable Food Production