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First GFS Food System Resilience call opens

Copyright: Thinkstock
News from: Global Food Security

The Global Food Security (GFS) programme is pleased to announce that the first call of its new research programme ‘Resilience of the UK food system in a global context’ is now open.

This programme has been co-designed by BBSRC, ESRC, NERC, Defra, FSA and the Scottish Government. The Research Councils are contributing £14M over five years to support interdisciplinary research to address this major food security challenge.

The programme will fund high quality research projects which integrate science areas from all of the research councils involved and address one or more of the following interlinked themes:

  • Optimising the productivity, resilience and sustainability of agricultural systems (note 1) and landscapes
  • Optimising resilience of food supply chains both locally and globally
  • Influencing food choice for health, sustainability and resilience at the individual and household level

Research proposals taking a systems approach, addressing questions at the interface between themes as well as collaborations with policy, industry and other stakeholder groups are strongly encouraged.

This call aims to support a portfolio with a good mix of both small and large-scale grants from 1 up to 5 years duration, costing up to £2.8M this represents the 80% contribution to the FEC.

Professor Tim Benton, GFS Champion, said: “Resilience of the food system – from production to consumption – is an increasingly recognised challenge given competition for resources, climate change and increasing demand. However, we need better understanding of how to make the food system resilient. This new GFS programme will help provide that fundamental knowledge and translate this into policy and practice.”

To find out more information on the programme and details on how to apply please visit: www.bbsrc.ac.uk/funding/filter/food-system-resilience/

ENDS

Notes

  1. This includes aquaculture but wild capture fisheries are not in scope

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