Bramble Gardiner and Lisa Howard share results from collaborative research exploring the experiences of and impacts on people engaged to be community food researchers within the FoodSEqual project.
TUKFS Connect: Let’s talk about fibre – how can we make healthier choices more accessible, appealing and affordable?
Watch our connect series event where Dr Tracey Duncombe, TUKFS knowledge exchange fellow, discusses TUKFS research enabling us to make higher-fibre choices easier for everyone.
Groundswell 2026
Tracey Duncombe, TUKFS Knowledge Exchange Fellow, reflects on Groundswell 2026.
Connect Series Bitesize Event: Co‑production in TUKFS Food Systems Research – Our Toolkit
Watch this webinar showcasing a newly developed Co‑production Toolkit that brings together reflections and good practice from across TUKFS projects with voices from research beneficiaries – including farmers, community researchers, social enterprises, and industry partners.
Connect Series Event: What’s on the menu? Guiding healthier and more sustainable choices
Watch this connect series event exploring how food choices can be guided towards better health and environmental sustainability through changes to food environments, rather than relying solely on individual knowledge or motivation.
Connect Series Event: Environmental and socio-economic outcomes of transitioning to Regenerative Agriculture
Re-watch this Connect Series event to discover how TUKFS projects have addressed a research gap regarding the environmental and socioeconomic outcomes of regenerative agriculture for whole-farm scale transitions.
Small investment, big shift: the hidden impact of being trusted to lead – A TUKFS Early Career Researcher’s Reflection
Early Career Researcher, Dr Marta Lonnie, reflects on leading Bridge-ACT, a TUKFS Synergy Fund project.
Reflections from the TUKFS Annual Meeting, Birmingham
Tracey Duncombe, our TUKFS Knowledge Exchange Fellow, reflects on our final Annual Meeting.
New Policy and Practice Note: Powering Up Chef-Led Menu Transformation
Evidence from across TUKFS shows that chef‑led approaches in schools, hospitals and university canteens can shift demand toward pulse‑ and veg‑forward dishes while reducing carbon footprints and improving diet quality. This policy and practice note outlines the challenges, opportunities and case studies for powering up chef-led menu transformation.
Connect Series Event: Building a sustainable seafood revolution – Inspiring nature-positive food systems through land-based aquaculture
Re-watch this Connect Series event to discover how the UK can lead a sustainable seafood revolution by farming king prawns using land-based recirculating aquaculture systems.
