Centre of excellence for food research launched

A new University of Liverpool research centre that is addressing the alleviation of hunger, the adoption of healthy diets and the sustainable production and utilisation of food has celebrated its official launch.

The world is undergoing the fastest rates of change it has seen since humans began to dominate land and water use. Underlying these changes are population increases with more and more people living in urban settings.

Directed by Professor Jonathan Rushton, the Centre of Excellence for Sustainable Food Systems (CESFS) brings together a team of University of Liverpool experts in health and life sciences, environmental sciences, and policy and management research.

The University of Liverpool reports that, together with their UK and international networks, the team is leading on a range of projects that cover the breadth of food systems research, from crop and animal sciences to supply chain management and food consumption.

The launch event at the Victoria Gallery & Museum was opened by the University of Liverpool’s Associate PVC for Research and Impact, Professor Malcolm Jackson, and included talks from a range of researchers and food industry experts.

Colin Sinclair, Chief Executive of Knowledge Quarter Liverpool, also spoke on the importance of food systems in health from the perspective of the redevelopment of a major city.

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