Sustainably enhancing efficient food production and distribution

Normalising new foods

Supporting new growing techniques




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Our growing global population means increasing food demand of up to 50% in the coming decades.

Yet even while 10% of people globally suffer from chronic malnutrition, one-third of all food produced today goes to waste.

Not only is the food lost, but the converted resources are lost too - water, land, feed, materials, energy and human labour. And handling that waste creates even greater costs and environmental impact.

Regeneratively improving livestocking and cropping to remediate the environment

Maximising the potential of our waterways for both food and ecology

Addressing the impact of food & agriculture on climate change


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Food and Agriculture are intrinsic to our planet. Half of the world's vegetated land is already committed to agriculture, with a third of this output dedicated to animal feed.

Our complete food life cycle is one of the main contributors to global greenhouse gas emissions through land use changes, emissions from animals, manure, fertilizers & machinery, processing & packaging, transport and  retailing.

Shifts to more sustainable diets and consumption

Enhancing personal nutrition

Novel sources and uses of functional foods and proteins



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Globally 40% of adults and 18% of children are overweight or obese. In some population groups this can be as high as 70%...!

One-third of all deaths worldwide are now linked to heart disease, with diet a key contributing factor.

Our soaring appetite for protein shows no signs of slowing. Having grown by 40% since 2000 demand is projected to increase by a further 20% by just 2025.