Food systems across the world are facing a period of radical change, both due to the recognition of food-related environmental damage, but also due to climate impacts. Rapid change is unavoidable, but rapid transitions could help resiliency to impacts while reducing environmental harms. The Great Food Transformation suggests three main pillars for change: 1) Dietary change, 2) Food waste reductions, and 3) production changes. However, dietary change comprises by far the largest opportunity, especially in high-income nations. This Great Food Transformation would reduce the environmental damage from the food system and would also free large areas of land with climatic impacts. Reductions of biogenic methane would further have a cooling effect even in the short term.
A new project will start from September 2023, funded by an international scientific prize for work on sustainable food systems (judged by 100 scientists globally, more information here
and a keynote of the work here
). Two PhD candidates will be appointed at the Institute of Environmental Sciences (CML), continuing the team’s work on rapid food transitions. The two candidates will work closely with Dr Paul Behrens, Dr Oliver Taherzadeh, and other academic staff in the rapid food transition team on areas including the social impacts of food transitions, impacts on food resiliency, and climate impacts.
One PhD candidate will work on developing our modelling framework furtherKey tasks:
Your will work in an interdisciplinary setting to integrate models and data from different fields (food sciences, economics, climate science, epidemiology, etc.). Specifically, you will:
- Perform several detailed analyses on the environmental impacts of global food systems.
- Help to further extend an integrated food system model with international trade flow data to better attribute environmental impacts of food production to remote consumers.
- Perform several detailed analyses on the social impacts of food system transformations.
- Analyze climate impacts on food systems and explore the resiliency of food system transformations.