Food sustainability and security
As the global population grows, ensuring everyone has access to enough nutritious food that is safe to eat, is increasingly challenging.
Natural resources are being consumed at unprecedented rates, water supplies are unpredictable, and increasing affluence has encouraged the production of resource-intensive foods such as meat and dairy.
We work with industry, government and academic communities to move towards guaranteeing food security at local, national and international levels. Natural and social scientists are collaborating with industry and government to develop sustainable solutions to improving food security, focusing on:
- Sustainable food production
- Supply chain resilience
- Food and the consumer
Case studies
Research at the University of York recognises the importance of looking at the entire food production system from farm to fork.
Influencing policy
To ensure our research has a real-world impact our researchers inform policy at local, national and international levels on issues such as food poverty, climate change and Covid-19.
Key contacts
- Professor Neil Bruce - Director of the Centre for Novel Agricultural Products (CNAP)
- Professor Katherine Denby - Academic Director of the N8 Agrifood Resilience Programme
- Professor Bob Doherty - Chair of Agrifood at York and Sustainable Food Theme Lead at the York Environmental Sustainability Institute (YESI)
- Professor Ian Graham - Director of BioYork and BioYorkshire