Over the past century the global population has experienced an exponential growth, almost doubling in size in the past fifty years.
The main challenge linked to this increase in numbers has been an increasing demand for food. New tools and technologies have been instrumental in increasing and accelerating food production.
There are currently a number of innovations that show potential for providing more food including new farming techniques, sustainable fertilisers, new crop varieties, meat replacements, novel foodstuffs, diagnostic tools for nutrition and storage or preservation techniques which reduce waste.
A food innovation prize could foster the development of sustainable and equitable technological innovations that significantly enhance our capacity to produce nutritious food.
We have become far better at avoiding waste going to landfill over the past 20 years – roughly half of both household and commercial waste in the UK is now recycled and only a quarter goes to landfill. But not all recycling is the same, and this is particularly true of waste food. Waste food can be composted, fermented or fed to animals – or we can find ways to eat it ourselves.
Our research focuses on the challenges and opportunities facing efforts to repurpose waste protein for human consumption. This is arguably the most difficult, but also the most valuable form of food recycling.
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