23 June 2023
A paper co-authored by Jacob Gawel, Prof David Aldridge and Dr David Willer of the Department of Zoology, proposes ways in which sustainable meat from bivalve molluscs (otherwise known as mussels, clams and oysters) could become part of our everyday diets. Bivalve aquaculture has a lower environmental footprint than most...
Reducing Meat Consumption in the UK: Obstacles and Opportunities
26 May 2023
In this specially written article, Dr Charlotte Kukowski a Postdoctoral Research Associate at the Cambridge Social Decision-Making Lab and the Conservation Science Group (Department of Zoology, University of Cambridge) considers the obstacles and opportunities for reducing meat consumption in the UK. We are eating more...
GFS evidence submitted to Commons Committee inquiry into insect decline and UK food security
19 May 2023
Cambridge Global Food Security Interdisciplinary Research Centre, Wolfson College Interdisciplinary Research Hub on Sustainability & Conservation, and the Cambridge Institute for Sustainability Leadership have submitted written evidence in response to the House of Common’s Science, Innovation and Technology Committee’s...
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