Knowledge for a sustainable world

This week, the Natural Resources Institute (NRI) will be holding an international conference on food and nutrition security, as part of its Food and Nutrition Security Initiative (FaNSI). The two-day conference, 20-21 February 2024, will take place at the University’s campus at Greenwich. The event will serve as a platform for researchers, practitioners, students, and partners of FaNSI to convene, share their research and discuss critical issues surrounding food and nutrition security in sub-Saharan Africa.

Seventy-five of the most promising research leaders, recently recognised by UK Research and Innovation (UKRI), will benefit from a £101 million fund to tackle major global issues and commercialise their innovations in the UK.

Collaboration is a key feature of our work at NRI. Through high quality collaborative research, knowledge exchange and learning, NRI works to find innovative solutions to local and global challenges. This culture has led to collaborations with local businesses and institutions, helping to build capacity and facilitate the development of locally robust but also globally relevant innovations.

NRI is part of a transdisciplinary hub consisting of 34 leading research and stakeholder organisations aiming to help all four UK governments to drive the land use transformations required to reduce greenhouse gas (GHG) emissions.

NRI is part of a recently started, two-year project to develop a new technology to manufacture protein with an improved flavour profile, from microalgae. The incorporation of algae into human food systems has gained increased attention in recent years, with significant interest in microalgae as an alternative protein source.

NRI has secured funding to develop a plant-based meat alternative from spent grain waste from the brewing and distilling industry. The BSG4PROTEIN project is supported by the environmental charity, Hubbub, through their ‘Eat It Up fund’. Eat It Up is designed to facilitate innovators to find creative solutions to tackling food waste. The fund is financed through the Starbucks 5p cup charge which is applied each time a customer chooses to use a single use cup. The project is led by NRI’s alternative protein expert Dr Parag Acharya, Dr Micael De Andrade Lima, a lecturer in Food Innovation, and NRI’s food loss and waste expert Prof. Tanya Stathers.