From cost to sustainability, the food system - or where and how we derive our food - is in desperate need of help.
Now a research project co-led by the University of Plymouth has shed light on a research method that's widely seen as part of the solution.
Dr Clare Pettinger has co-led a toolkit outlining 'co-production' - a collaborative way of working between researchers and non-academics to exchange diverse forms of knowledge in an equal partnership for equal benefits.
From engaging local secondary school children in a fishing trip and Michelin star cooking, to working with local communities to explore their views on tackling obesity, the toolkit highlights 11 case studies of co-production activities from across six projects within the Transforming UK Food Systems (TUKFS) Strategic Priorities Fund programme.
The toolkit has been developed as a key output of research funded by a 'Synergy' grant from the TUKFS programme, in collaboration with Professor Charlotte Hardman from the University of Liverpool.
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