School’s in
It’s great to see plans in place to develop the UK’s first School of Sustainable Food and Farming at Harper Adams University.
Supported by Morrisons, with co-partner RAFT Solutions, the school will draw on academic and practical expertise, as well as industry networks, to develop knowledge and skills for farmers and other businesses in the supply chain, who are committed to reducing the environmental impact of food production.
Initial targets, as Professor Michael Lee, Harper Adams deputy vice-chancellor, said, will be centred around how to achieve net-zero UK agriculture.
Although the ambition of the school will include wider aspects of sustainability including biodiversity, animal welfare, rural community support, green energy production and farm profitability.
The school will support and further develop production systems research geared towards more sustainable farming.
I certainly believe that if more in the supply chain and industry in general adopt these principles we can deliver climate friendly food that reduce the negative environmental, social and economic consequences of producing food. It is important to note that while the impact of the pandemic is still the main topic of conversation, the challenges of climate change and biodiversity declines have not yet been substantially answered by modern society or the food system.
The school can go some way in developing specifications to redefine the way industry prioritises sustainability.
It’s also an opportunity for organisations to go beyond just writing sustainability requirement and drive better food at affordable prices.
Climate friendly food can benefit the economy as well as the environment.
To shape and maintain resilient food systems is not just to plan for natural and man-made disasters, but even more importantly to act preventatively.
One step towards a sustainable future includes equipment to benefit the environment rather than deplete it. Investors will see this opportunity of putting funds toward sustainable technology.
Eco-friendly equipment can help increase productivity so more mouths can be fed with the increasing population – and realising a goal of efficiency, lower cost, and sustainable equipment.
Ultimately, to invest in the future of sustainable food, we must invest in education to spread the word and knowledge of eco-friendly practices. When people know where food comes from, how it’s grown, and how to prepare it for a healthy meal, less food will go to waste, and people will become more aware of sustainable agriculture.
We’re finding more people want to know where their food comes from and if it is sustainable or not. Every aspect of the food industry can implement sustainable practices.
To feed the growing population, sustainable practices are a must.
- Rodney Jack, editor, Food & Drink Technology.
Keep in touch via email: rodney@bellpublishing.com
Twitter: @foodanddrinktec or LinkedIn: Food & Drink Technology magazine.
