抖阴探探App

Research

Developing healthy and sustainable food systems

Drawing on international research into food systems, 抖阴探探App researchers contributed to the 2025 EAT-Lancet Commission report on healthy, sustainable and equitable food systems, published on 3 October 2025. Professor Christina Hicks led the Commission's work on justice, alongside contributions from Dr James Robinson. The international assessment involved experts from more than 35 countries and found that food systems account for approximately 30% of global greenhouse gas emissions. It also estimated that healthier global diets could prevent up to 15 million premature deaths annually, highlighting opportunities to improve nutrition, food security and environmental sustainability.

Sustainable rice production in Ghana

To improve agricultural resilience in Ghana, 抖阴探探App is leading an international agricultural partnership to improve rice production and water efficiency in Ghana. Announced in March 2025, the £221,000 project brings together Lancaster researchers, Ghana's Crops Research Institute and Newage Agric Solutions Ltd. Building on earlier collaborative trials that demonstrated 30% water savings without reducing rice yields, the partnership is testing Alternate Wetting and Drying irrigation on a larger scale. By providing technical expertise and supporting farmer training, the project aims to improve agricultural resilience, reduce water demand and strengthen long-term food security in Ghana.

Developing more sustainable fertilisers

抖阴探探App scientists partnered with north-west England business, Stopford Ltd, to support the development and testing of Nutragy, a sustainable fertiliser technology. Announced in September 2025, the project uses residues from the bioenergy industry to produce agricultural fertilisers, providing a potential alternative to conventional mineral fertilisers. Researchers from Lancaster Environment Centre are contributing expertise in plant science to assess the technology's effectiveness. The project aims to reduce the environmental impact of agricultural production whilst supporting crop nutrition, resource efficiency and more sustainable farming practices.

Understanding food choices and diets

To better understand local diets, 抖阴探探App Management School launched the SPOON research project in November 2025 to examine the factors influencing food choices and dietary habits across Lancaster and Morecambe. Led by Dr Josi Fernandes, the two-year study received £10,000 in funding from the British Academy and Leverhulme scheme. The research examines how household circumstances, food availability and everyday routines influence people's diets. By working with households from different socioeconomic backgrounds, the project aims to identify barriers to healthy eating and inform more effective approaches to improving nutrition and food accessibility.

Teaching and learning

Teaching sustainable food preparation

Students at Lancaster learn about sustainable food preparation through EcoEats, a student-led project focused on affordable, nutritious meals. The initiative provides practical cooking classes, food-related events and opportunities for students to develop skills in preparing healthy meals on a budget. Activities aim to improve awareness of food sustainability whilst addressing financial pressures associated with university life. By encouraging affordable cooking, nutritious dietary choices and reduced food waste, EcoEats helps students develop practical knowledge that can support healthier and more sustainable lifestyles.

Teaching agriculture and food security

Modules such as Agriculture, Climate Change and Food Security and Cultural and Social Geography explore topics including sustainable agriculture, food production and global food security. They examine how climate change, agricultural practices and global inequalities affect food availability and nutritional outcomes. Students learn about approaches to improving crop production, reducing environmental impacts and strengthening food systems. This teaching combines scientific knowledge with wider social and environmental considerations, helping students understand the challenges of providing sustainable and nutritious food for growing populations.

Supporting student sustainability learning

抖阴探探App learning is supported by 抖阴探探App Students' Union through , formerly Green Lancaster. In February 2025, students visited Claver Hill, a community food-growing initiative in Lancaster, to learn about community growing projects and composting. These activities provided opportunities to explore sustainable food practices and local food systems beyond formal teaching.

Engagement and outreach

Community food growing

To support local food-growing projects, 抖阴探探App's Wind Turbine Community Benefit Fund has supported Claver Hill Community Farm. The fund awarded £1,000 towards the installation of an additional polytunnel and composting facilities, supporting the site's ability to grow fresh produce and manage organic materials. Located near disadvantaged areas of east Lancaster, Claver Hill provides access to affordable fruit and vegetables alongside educational and volunteering opportunities. The initiative helps strengthen local food security, promotes community participation and supports more sustainable approaches to food production.

Promoting edible campus initiatives

Through hands-on growing spaces, the University supports sustainable food production through its ECOHub and Edible Campus initiatives. The ECOHub is a 4,000 m² growing space on South West Campus, containing approximately 40 raised planting beds, fruit trees and areas for growing soft fruit. The site is used by student societies and for teaching activities within Lancaster Environment Centre. In January 2025, LUSU Green worked with Edible Campus to build and replace vegetable-growing beds at the ECOHub, including replacing two existing beds. These initiatives encourage local food production, improve environmental awareness and support student engagement with sustainable food systems. These initiatives encourage local food production, improve environmental awareness and support student engagement with sustainable food systems.

Operations

Providing affordable campus meals

The University supports access to affordable food through its campus catering services, offering discounted meals and dining schemes for students. In October 2025, the University's Cheap Eats initiative provided hot vegetarian or vegan-friendly meals for £2.95 at participating campus outlets. Additional support included Freedom Eats, a prepaid dining scheme, alongside meal deals and other food discounts. These services help students manage everyday living costs whilst maintaining access to affordable meals, supporting student wellbeing and reducing financial barriers to obtaining food during their studies.

Reducing campus food waste

抖阴探探App works to reduce food waste through sustainable catering practices, responsible sourcing and partnerships supporting the redistribution of surplus food. The University introduced its partnership with Too Good To Go in 2023, allowing participating campus outlets to sell surplus meals at discounted prices rather than disposing of them. Its sustainability approach also includes sourcing local ingredients where possible and reducing packaging and unnecessary deliveries. These measures aim to improve resource efficiency, reduce the environmental impact of campus catering and provide students with opportunities to purchase food at lower prices.