How and what we eat, and where our food comes from, these everyday choices that we often think very little about, have become increasingly relevant to climate change. 

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With a global population projected to reach 10 billion by 2050, it is not unreasonable to ask: how are we going to feed all these people... and without causing more damage? 

In this episode we’ll cover everything from how climate change will affect the way we grow and eat food, to the pros and cons of ‘non-poo’ fertiliser. Sound appetising?

Giles Oldroyd, professor of plant science at the new Cambridge Crop Science Centre, Helen Anne Curry, lecturer in the history of modern science and technology, and developmental economist, Shailaja Fennell, helped us connect the dots between food and climate change. They discuss how we ensure people around the world will still have food to eat as the climate becomes more unpredictable.

This episode was produced by Nick Saffell, James Dolan, and Naomi Clements-Brod. 

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Guest Bios: 

Dr Helen Anne Curry (@hacurry)

My current research focuses on the history of efforts to understand and use crop diversity as a resource for agricultural development. In August 2020 I launched the project 'From Collection to Cultivation: Historical Perspectives on Crop Diversity and Food Security'. This project has its origins in my investigation of history of genetic conservation, especially the preservation of seeds and other plant materials in seed and gene banks. It is also the subject of my current book project, Endangered Maize: Indigenous Corn, Industrial Agriculture and the Crisis of Extinction. 

Dr Shailaja Fennell (@shailajafennell) 

Shailaja Fennell is a Co-Investigator on TIGR2ESS, a research programme to study how to improve crop productivity and water use, identify appropriate crops and farming practices for sustainable rural development. She is also a Co-Investigator on MillNeti, a sister research programme (2019-2021) that is focussed on how to improve iron nutrition status of people living in Ethiopia and The Gambia by assessing the bioavailability of iron from biofortified millet. Her work package focuses on the use of quantitative and qualitative surveys to understand how millets are currently grown, processed, cooked and consumed in focus villages in The Gambia and Ethiopia. 

Professor Giles Oldroyd (@gilesdoldroyd) 

Professor Giles Oldroyd studies the mechanisms by which plants form beneficial interactions with micro-organisms, both bacteria and fungi, that aid in the uptake of nutrients from the environment, including nitrogen. A long-term aim of this research is to reduce agricultural reliance on inorganic fertilisers and he currently heads an international programme funded by the Bill and Melinda Gates Foundation to engineer nitrogen-fixing cereals.

How to feed 10 Billion people

University of Cambridge