Reducing Global Consumption
Slowing the depletion of natural resources and emissions of greenhouse gases is essential to making sure that society’s needs are met without compromising the needs of future generations, or causing undue damage to ecosystems. We focus on:
Changing consumer practices
Developing policies that encourage people to choose more sustainably produced foods and goods, and allow consumption to fall globally.
Reducing environmental impacts through sustainable food choice
Supervisor: Dr Margo Barker
Co-supervisors: Dr Manoj Menon, Professor Michelle Holdsworth
Reducing the impact of agriculture on the environment, conserving biodiversity and reaping the benefits that come from plants and soils to benefit people and preserve nature’s immaterial value.
Shrinking environmental footprints
Using natural resources and energy more efficiently in production, reducing waste, and developing renewable alternatives.
Engineering sustainable phosphorus-rich organic fertilisers
Supervisor: Dr Robert Falconer
Co-supervisor: Professor Duncan Cameron
From nature to nano: Learning and mimicking evolution’s designs for efficient conversion of solar energy to electrical current
Supervisor: Dr Matt Johnson
Co-supervisors: Professor Neil Hunter, Dr Ashley Cadby
High mobility materials for sustainable organic optoelectronic devices
Supervisor: Dr Ahmed Iraqi
Co-supervisor: Dr Jenny Clark