We are interdisciplinary researchers examining environmental impacts of global food systems. We benefit from the support of STFC Food Network+ and N8 Agrifood Steering Committees, and draw on these to connect with major UK programmes such as Global Food Security Programme, Met Office,Scottish Climate Change Centre of Expertise (ClimateXChange), Society for the Environment, industries, and Universities across the UK.
We are working on innovation in primary food production, food supply chains, and consumer health and decision making, with the goal of reducing greenhouse gas emissions from food. Examples of research covered by our team include:
The development of crop imaging and herbicide spraying at sub-1m resolution and smart mats for monitoring the condition of individual animals
Learning about consumer food decision making via the Zooniverse project
There is a food knowledge disconnect between the food research community, and general population. Academic experts know detailed
information about foods, but do not know, (and cannot measure easily) what citizens understand or perceive to know about food. This project asked citizens to provide their perceptions about images of specific food serving sizes. For each image, one of a range of questions was asked ncluding perceptions of greenhouse gas emissions and energy (calorie content).
Gas Laboratory Automated Dynamic Isotope Survey System
GLADISS is a mobile gas laboratory which has isotope tracer technology to analyse greenhouse gas fluxes such as carbon dioxide, methane and nitrous oxide from soil. The vans mobility and off road ability enables deployment to remote locations which makes it an effective tool for sustainable argifood systems.
Improving supply chain efficiency and resilience
This project explored capabilities and potential of STFC Cryogenic and Thermal Modelling for reducing food and energy losses in the supply chain, in places where infrastructure is not well developed (India in this case). Unavailability of appropriate technological knowhow, infrastructure and knowledge results in 90% of food wastage in supply chain of developing countries, most of which are associated with fresh food. Advanced technologies such as Cryogenics have potential to strengthen the fresh-food supply by reducing post harvest losses from production-to-consumption level and reduce energy requirements compared to traditional cold supply chains.