ÌÇÐÄÊÓƵ

Tommy Escott, Research Associate, ÌÇÐÄÊÓƵ Environment Centre

t.escott@lancaster.ac.uk Twitter: @tommyjescott

Photo credit: John Quinton

Soil is fundamental to global food production, whether it be in the direct production of crops or providing feed to sustain livestock. The physical, biological, and chemical properties of soils have a defining influence on yield, which can make or break the ability of societies to put food on the table. Therefore, protecting our soils, whilst maximising output is an important balancing act. Continue reading →

Hannah Walling, PhD student, ÌÇÐÄÊÓƵ Environment Centre

h.j.walling@lancaster.ac.uk Twitter: @HannahWalling98

Soil plays a key role in all food production, with soils providing over 95% of food and mineral nutrition for human life [1]. My PhD research is focused on the role of soils and nutrients in soybean, with a focus on phosphorus (P). Soybean (Glycine max L. (Merr.)) is a globally important crop, with production levels today being 13 times higher than the 1960s [2]. Soybean, or soya as it is more commonly known, acts as the largest source of both vegetable oil and animal feed, as well as being a key component of vegan or vegetarian diets [3]. The demand for soya is continuing to increase, with 5% of the UK population now being vegan or vegetarian [4] contributing to demands of increased soybean production.ÌýÌý

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Jess Davies, Professor of Soil Sustainability, ÌÇÐÄÊÓƵ Environment Centre

jess.davies@lancaster.ac.uk Twitter: @ProfJess Davies

Image Credit: Roots in the City Community Garden in Liverpool, part of our Liverpool Growers Network that grew out of Rurban Revolution.

In the hustle and bustle of a city, have you ever stopped to think about the soil under your feet? If not, you can be forgiven. Soils in urban places – be they villages, towns, cities, or suburbs – have often been overlooked by not only the general public, but also scientists. Continue reading →

Helena Ripley, PhD Student, ÌÇÐÄÊÓƵ Environment Centre

h.ripley1@lancaster.ac.uk

I know the Jurassic Coast in Dorset and Devon well, an incredible landscape that fostered my interest in the environment from a young age. This part of the world introduced me to my first scientific hero, Mary Anning, and gave me a context from which to understand the cycles of the natural world. Continue reading →

Holly Blincow, PhD Student, ÌÇÐÄÊÓƵ Environment Centre

h.blincow@lancaster.ac.uk Twitter: @HollyBlincow

ÌýWhen you think of trees, you often associate them with providing oxygen, up-taking carbon dioxide (CO2) and playing a vital role in mitigating against global warming. Whilst all that is true, more recent discoveries have shown they emit methane (CH4), particularly in wetlands and peatlands across the world…Ìý

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Nhu Phan, PhD Student, ÌÇÐÄÊÓƵ Environment Centre

q.phanle@lancaster.ac.uk Twitter @QNPhanLe98

Have you ever walked by an agricultural field and noticed instead of plants stretching for miles you see rows and rows of plastics? Surprisingly as it may seem, that is just a small portion of the plastics being used on the farms. There are also plastics-coated seeds and fertiliser, the pipes irrigating the fields, and the packaging around the final products. Plastic also makes their way into biosolid fertiliser as well as municipal compost which is deliberately spread on the field. For years, plastic has become a key component in our modern agriculture.

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Jenny Davies, PhD Student, ÌÇÐÄÊÓƵ Environment Centre

j.davies24@lancaster.ac.uk

Carbon and nitrogen are usually the superstars when we look at nutrients in soil for food production. But there is another vital nutrient people often forget about that deserves a spot on the main stage. Phosphorus, or P for short.

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To celebrateÌý on the 5th of December we have written a series of blogs that dig in (pun intended) to the many connections between soils and food. These blogs are inspired by our sustainable soils research at ÌÇÐÄÊÓƵ and include a recipe that connects our soil research to the dinner plate! We are publishing a blog a day between 21st November and the 5th of December. We hope you enjoy digging into both our research stories and recommended recipes. Enjoy – bon appetit!Ìý

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