De-carbonising the food chain Sustainable agriculture and food production under climate change and the internet of things
De-carbonising the food chain • Who? • Dr. Geoff Abbott, Senior Lecturer in Organic Geochemistry, School of Civil Engineering and Geosciences, University of Newcastle molecular organic geochemist with interests in soil science and carbon sequestration • Prof. Malcom Povey, Professor of Food Physics , School of Food Science and Nutrition, University of Leeds Food physicist working on ultrasound/acoustic methods for food characterization and processing. • Dr. Carlo Morelli Senior Lecturer, Economic Studies, University of Dundee Economic historian with interests in food industry and inequalities
De-carbonising the food chain What?
De-carbonisation through re-localising the food supply chain; • •
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The changing understanding of agriculture’s potential for carbon sequestration Technological innovation in food processing technologies. Potential for the internet of things to return to the household food processing functions The impact of local food distribution networks and reducing food miles on the food industry
De-carbonising the food chain How? • Research network Food sustainability network • Research Meetings Dundee April 2016 • Research Grant Applications 2016/7 BBSRC Resilience of the UK food system in a global context programme; http://www.bbsrc.ac.uk/funding/opportunities/2015/food-systemresilience/ Horizon 2020 Climate Resilient Agriculture, Climate Services, Blue Growth, Earth and Ocean Observation http://ec.europa.eu/programmes/horizon2020/en/h2020section/societal-challenges Get in touch if this is of interest Thanks Carlo Morelli c.j.morelli@dundee.ac.uk