Transforming the food system: The power of effective collaboration between industry and universities

Members of the Global Food and Environment Institute’s Executive Group and External Advisory Board.

In today’s rapidly evolving world, ensuring a sustainable and resilient global food system has become a critical concern for society. To address the challenges posed by climate change, population growth, and resource scarcity, a collaborative approach that leverages the expertise of industry, academia and communities on the ground is crucial. This blog post explores the potential of such partnerships and the positive impact they can have on the global food system.

1. Bridging the gap between research and practice:

Universities are hubs of knowledge and innovation, producing cutting-edge research and fostering critical thinking. The Global Food and Environment Institute is an example of this. The Institute brings experts together to create an interdisciplinary research community that engages with academia, industry, social enterprises and public policy to effect real change. By collaborating with commercial and social enterprises and government, universities can bridge the gap between theory and practical application. Industry partners can provide valuable insights into real-world challenges and priorities, enabling universities to focus their research efforts on areas that directly impact specific aspects of the food system.

The University of Leeds Research Farm is used as a demonstrator site where industry technology providers can test their innovations in a real-world environment in collaboration with the expertise of university academics and end-users.

2. Industry-academia collaboration done well: A win-win situation:

When industry and universities join forces in ways that benefit the public good, they create a win-win situation. Industry partners gain access to the latest research findings, technological advancements, and fresh perspectives from experts in the field. At the same time, universities benefit from industry’s practical experience, insights, expertise, and resources. Collaboration done well can foster an exchange of knowledge, resulting in innovative solutions that positively impact the food system.

A fantastic example of innovative collaboration is demonstrated through GFEI members Dr Alan Hernandez Alvarez and Professor Brent Murray’s recent Knowledge Transfer Partnership (KTP) with THIS™. The partnership enabled the development of a plant-based egg replacer using innovative technologies and food-plant protein chemistry, which has been awarded an Outstanding grade from Innovate UK. The adoption of plant-based egg replacers offers a promising way to positively impact the food system by reducing environmental stress, improving health outcomes, enhancing food safety, and accommodating various dietary needs. Scientific research consistently supports these benefits, making plant-based egg alternatives a viable and sustainable choice for both the public and the food industry. Innovating on plant-based egg replacers aligns with environmental and food security goals by reducing the environmental impact of food production, conserving vital resources, and contributing to a more stable and sustainable food system. These innovations can play a crucial role in addressing pressing global challenges related to climate change, resource scarcity, and food security. Watch the full case study on YouTube.

3. Enhancing food production and sustainability:

Industry-academia collaborations can significantly benefit from working with third-sector organisations and local communities. These partnerships can contribute to enhancing food production and distribution methods and promoting sustainability. By working together, all parties can develop and implement sustainable practices and reduce waste. Such partnerships can leverage technological advancements, like precision agriculture and digitally-informed smart farming, to improve efficiency, decrease inputs such as feed and fertiliser, increasing farm incomes and reduce environmental impacts. These collaborations could lead to new forms of governance (such as environmental payments for public good, food safety and food quality standards) which can be useful for governments and other regulatory authorities.

4. Addressing food security and nutrition:

Partnerships between industry and universities can also play a crucial role in addressing food security and nutrition challenges. By combining academic research with industry expertise, innovative solutions can be developed to promote healthier food options, reduce food waste, and improve access to nutritious food in underserved areas. Such innovation can also enable governments to introduce new nutrition labelling standards that are underpinned by this data too. This collaboration can drive the development of novel agricultural practices and income streams, new food processing techniques, and alternative sources of nutrition.

The ‘DELIVER’ project, which is being led by BACB Renewables Ltd in collaboration with the University of Leeds, is a new £212,000 project that will explore how livestock waste and insect farming can generate clean energy, whilst providing commercial opportunities for farmers.

The findings will help support farmers to raise animals and produce crops at reduced carbon and energy costs as well as boosting economic sustainability, productivity, and resilience.

5. Empowering the next generation:

Collaboration between industry and universities done well not only benefits the food system but also empowers the next generation of professionals. By involving students in joint research projects, internships, and industry placements, universities can provide practical learning experiences that complement classroom education. This exposure to real-world challenges and the opportunity to work alongside industry professionals equips students with valuable skills and knowledge, preparing them to be future leaders in the food system.

Students from our Sustainable Food Systems MSc recently won the West Yorkshire Mayor’s Innovation Prize for their idea ‘Compost-It’. Compost-It is an online platform that facilitates increased food waste recycling by connecting households with local composters. The team are now equipped with prize money and mentoring from Innovate UK and are about to launch a pilot scheme in Meanwood and Hyde Park, Leeds. They hope to obtain commercial funding to accelerate their reach and impact, as well as create key partnerships with other organisations in the region that have similar objectives. Their submission to the Prize followed an MSc course boot camp session with Dr Jayne Brookman, Royal Society Entrepreneurship Fellow, which allowed the space for this idea to emerge.

The challenges facing the food system are complex and require multidisciplinary solutions. By forging strong partnerships between businesses and universities, and by listening to our local communities, we can harness the power of collective knowledge and expertise to build a sustainable and resilient food system. Together, we can drive innovation for the public good, improve food production practices, address food security, and empower future generations to lead the way towards a healthier and more sustainable future for all.

If you would like to know more about our partnerships with industry or to explore the possibility of becoming a partner, please contact globalfood@leeds.ac.uk.