£4m Investment to Tackle Emissions in Agri-Food Industry

The University of York’s researchers, as part of a nationwide network, will join academics, industry leaders, government bodies, and members of the public for a discussion about agricultural and food production greenhouse gas emissions.

The University of York,  the West of England, Leeds, and East Anglia are teaming up to launch a £4 million project to bring UK academics together in order to pursue innovative methods for assisting the sector in lowering its greenhouse gas emissions and enhancing environmental sustainability. 

It will also assist the UK’s agri-food sector to expand biodiversity and maintain healthy ecosystems, as well as promote local economies and good consumer habits, while reducing the environmental effects of international trade

The agri-food sector is more than simply farming and encompasses everything from the farm to the plate and beyond, including manufacturing, retail, consumption, and waste management. 

The research is funded by the Engineering and Physical Sciences Research Council (EPSRC), UK Research and Innovation, and the Biotechnology and Biological Sciences Research Council (BBSRC); Economic and Social Research Council (ESRC); and Natural Environment Research Council (NERC).

The UK’s agricultural food system, according to the EPSRC chair of professor Dame Lynn Gladden, accounts for nearly a quarter of the nation’s carbon emissions.

The aim of this initiative is to evaluate how the agricultural sector may be made more sustainable, in order to meet the UK Government’s goal of net-zero emissions by 2050.

The grant is for three years, starting in July 2022

News Credits: £4m Initiative to Drive Reduction in Greenhouse Gases for Agri-Food Industry – Food and Drink International

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