Our current food production has a significant impact on the environment, with agriculture accounting for about a third of global greenhouse gas emissions, significant deforestation, water shortages and pollution.

What’s more, climate change will dramatically affect what we can eat and drink. Speciality crops such as avocados, coffee and wine grapes can only be grown in a very narrow climate range and yields are at risk if temperatures shift. It’s a double-edged sword.

In NCUB’s latest showcasing booklet ‘Food for the Future’, we take a look at ten collaborative projects UK universities and businesses have embarked upon as they have risen to this challenge. We look at projects that are making our food growing processes more bountiful, partnerships that are exploring new food sources and collaborations that are making the UK food system more sustainable and efficient.