Investigating the global impact of some of the nation’s favourite foods to promote ‘SDG friendly’ consumer behaviours for individual and societal wellbeing.
Academics
- Abbie Chapman, Centre for Biodiversity and Environment Research
- Charlie Outhwaite, Centre for Biodiversity and Environment Research
Outputs and Impacts
- 4-day virtual Hackathon brought together international collaborators to discusses methods for comparing the relative impacts of food crops on the natural environment. The Hackathon resulted in several sub-groups, each one taking forward a different approach to quantifying and comparing the impacts of the main ingredients in a popular snack.
- Investigated the global environmental impacts associated with the major ingredients of digestive biscuits (wheat, oil palm, cocoa, and sugar) and the country-specific impacts of these to threatened species and biodiversity.
- The collaborative research highlighted the tradeoffs between the foods consumed in the UK and the need to conserve biodiversity across the world (SDG 15 Life on Land). Journal article forthcoming.
- UCL Global case study: Looking at the biodiversity impact of biscuits.