food

Philip Powell is funded by the Grantham Centre’s GO Fund to research disgust, diets and sustainability. Here he describes the role disgust has in making unsustainable choices of food and ways to overcome it.  Disgust, diets and sustainability Imagine that the slice of delectable cake melting in your mouth was […]

Peter Horton has calculated the environmental cost of bread in a paper for Nature Plants and has found that fertiliser […]

Grantham Scholar Jonas Cromwell has written a series of blogs on food security and food justice. Jonas is based in […]

After her talk at our annual symposium 2016, Helen Browning OBE invited a group of Grantham Scholars to visit her […]

Grantham Scholar Carolyn Auma reports from 2017’s A Sustainable Food Future conference Chatham House. Our co director Tony Ryan, was […]

In 2016 Jonas Cromwell went along to the University of Sheffield alumni event at the Royal Society, where he ate […]

Is Quorn sustainable? And how do the makers of Quorn assess their environmental impact? In 2016, Quorn invited the Grantham […]

Sustainable Intensification is considered to be one the foundations of a sustainable future food system. But what does it mean […]

Our Associate Director and Grantham supervisor Colin Osborne publishes ground breaking research on C4 photosynthesis. The study, which is the […]

Diets need to change if we are to live more sustainably. But exactly what is a sustainable diet? Grantham Scholar […]