The choices we make about our food and drink are shaped by social norms, what is available and what is affordable. Scotland has a richly deserved international reputation for the quality of its extensive larder of nutritionally valuable animal and plant derived products that can be grown, harvested, produced and processed to provide a healthy and sustainable diet. However Scotland’s population has one of the poorest diet-related health records in the developed world. Driven by the ambition of becoming a Good Food Nation, SEFARI research explores the interplay between dietary health, affordability and sustainability, whilst also working to improve food safety.
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25 May 2018
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
17 May 2018
Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply.
4 Apr 2018
'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.
21 Sep 2018 - 16:29
Do you ‘eat to live’ or ‘live to eat’? Our individual relationship with food is complex, often changed by influences such as cost, availability or peer pressure.
20 Jun 2018 - 11:31
Scotland’s thriving food and drink industry is a major contributor to the economy, worth £14 billion each year. Ambition 2030, the new industry-led strategy, aims to increase the value of the sector in Scotland to £30 billion by 2030.
13 Jun 2018 - 15:25
We are pleased that Professor Ian Toth, Head of the Plant Health Centre, is able to tell us more about this new virtual centre and why working together is crucial for enhancing Scotland's resilience in the face of threats to arable crops, trees, horticulture, and wild plants.