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New CEO for Plant & Food Research

By Liam O'Callaghan 2023-04-05T01:24:00+01:00

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Mark Piper announced as new chief executive of New Zealand research institute, replacing the retiring David Hughes

Mark Piper, CEO of Plant & Food Research

New Zealand’s Plant & Food Research has announced the appointment of Mark Piper as its new chief executive effective 1 May 2023. Piper will take over from David Hughes who has held the role since 2018 and announced his retirement in late 2022.

Piper is an experienced senior leader with 30 years’ global experience in the food and primary sectors and a strong track record of delivering financial results and operational impact.

Board chair of Plant & Food Research, Nicola Shadbolt, said the board was thrilled to make the appointment from a field of high calibre applicants for the role. 

“The board has taken great care over this vital appointment. We are thrilled with the calibre of people who came forward wanting to be part of our organisation. This is testimony to the work being done by our people and the reputation of Plant & Food Research for high quality, impactful science,” she said.

“Mark’s passion for science is clear and he takes great energy from its potential to create a more positive and sustainable future. I know that Mark will lead Plant & Food Research with innovation, integrity, and impact.”

Piper joins Plant & Food Research from Fonterra Cooperative Group, where he spent the last five years as director research and development, category marketing and strategy, leading a team of around 400 staff. During his 30 years with Fonterra, Mark held roles based in New Zealand and internationally. This included three years in Japan in a technical role focused on growth and customer engagement, and five years in the US where he was the regional director for Fonterra Americas, based in Chicago.

Piper said he is looking forward to joining the Plant & Food Research team on 1 May. Hughes will work alongside Piper in an advisory capacity during May, with a particular focus on supporting Piper to make strong connections with Plant & Food Research’s key external partners, customers and stakeholders.

Shadbolt acknowledged the significant contribution made by Hughes during his time at Plant & Food Research, building the platform that Piper can now use to take the business to the next level.

“The board offers its sincerest thanks to David for his commitment and huge contribution to Plant & Food Research,” she said.

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Mark Piper new CEO of Plant & Food Research in New Zealand

Mark is an experienced senior leader with 30 years’ global experience in the food and primary sectors. He is passionate about leading and developing teams, building a strong positive culture, and bringing out the best in the people he works with. He has a strong track record of delivering financial results and operational impact.   

Board Chair of Plant & Food Research, Nicola Shadbolt, said the Board was thrilled to make the appointment from a field of high calibre applicants for the role. “The Board has taken great care over this vital appointment. We are thrilled with the calibre of people who came forward wanting to be part of our organisation. This is testimony to the work being done by our people and the reputation of Plant & Food Research for high quality, impactful science. Mark’s passion for science is clear and he takes great energy from its potential to create a more positive and sustainable future. I know that Mark will lead Plant & Food Research with innovation, integrity, and impact,” she added. 

Mark joins Plant & Food Research from Fonterra Cooperative Group, where he spent the last five years as Director Research & Development, Category Marketing & Strategy, leading a team of around 400 staff. During his 30 years with Fonterra, Mark held roles based in New Zealand and internationally. This included three years in Japan in a technical role focused on growth and customer engagement, and five years in the US where he was the Regional Director for Fonterra Americas, based in Chicago. 

Mark lives in Te Papaioea Palmerston North with his wife Angela and most of their six children. He has a strong connection to the Manawatū and will be formally based at Plant & Food Research’s Te Papaioea Palmerston North site. 

Mark is looking forward to joining the Plant & Food Research team on 1 May. David Hughes will work alongside Mark in an advisory capacity during May, with a particular focus on supporting Mark to make strong connections with Plant & Food Research’s key external partners, customers and stakeholders.  

Nicola Shadbolt acknowledged the significant contribution made by David Hughes during his time at Plant & Food Research, building the platform that Mark can now use to take the business to the next level. “The Board offers its sincerest thanks to David for his commitment and huge contribution to Plant & Food Research,” she said. 

For more information: Plant & Food Research Email: [email protected]   www.plantandfood.com

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Plant & Food Research chief executive to step down in mid-2023

After almost 15 years in senior management roles at Plant & Food Research, the Institute’s chief executive, David Hughes, will step down on 30 June 2023.

Announcing his decision, David Hughes said the role of  chief executive had been full of challenges and rich in satisfaction. On taking up the position, he had decided to give it everything for five years then review whether to continue.

“Five years is nearly up, and after a lot of thought and discussion with family, the Board and senior colleagues, I have decided to step down at the end of June 2023. This timeframe will enable the Board to complete the recruitment process and have my successor in place before I leave.

“It has been a real privilege and honour to lead this institution. I will always be proud of my association with Plant & Food Research – the impact it makes and its amazing people.”

PFR Board Chair Nicola Shadbolt said the Board has always valued David’s extensive knowledge of the Crown research institute and its related industries and his focused leadership, especially through the last few “quite difficult” years.

“We have thoroughly enjoyed working with David but we fully respect his decision to call time and make way for a new person to step up to the leadership role.

“David’s imprint on the organisation is truly significant and he will leave with an impressive legacy. Our facilities and infrastructure are in better shape and we have a robust process for ongoing investment. Our Growing Futures science strategy is bold and is drawing a number of leading edge organisations to work with us.

“Through his unique blend of science and business knowhow, David has helped us establish deeper customer relationships, and it is very pleasing to see a number of commercial partners signing long-term investment programmes with us.

“Our Tono strategy is progressing well – with many staff embracing Te Reo learning opportunities, the suite of Tono initiatives and our Mātauranga and Taonga Principles – and our Tech Development activity is creating impressive opportunities which bode well for PFR’s future.”

The Board was deeply grateful to David for his work ethic, vision, humour, leadership skills and advocacy for the institute’s people and the impact it makes.

Source: Plant & Food Research

Author: Bob Edlin

Editor of AgScience Magazine and Editor of the AgScience Blog View all posts by Bob Edlin

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Mark Piper appointed as Chief Executive Officer for Plant & Food Research

Hobson Leavy is thrilled to announce that Mark Piper has been appointed as Chief Executive Officer for Plant & Food Research.  

Mark is an experienced leader with extensive experience within the food and primary sectors. He began his working career joining with Dairy Group for 11 years, where his talent was quickly recognised as he took on management responsibility and supervisor roles.  

Following the merger with Fonterra in October 2001, Mark has spent majority of his working career with Fonterra in various leadership roles locally and Internationally. Mark has worked across manufacturing, supply chain, IT and various technical and commercial roles around the world. Mark spent 3 years in Tokyo as Technical Manager for Fonterra Japan and 5 years in Chicago where he had the privilege to lead the Americas region for Fonterra.  

Mark returned to New Zealand in 2016, where he took on the role as Head of Transformation where he focused heavily on providing transparency to staff and bringing them along the journey of change and in 2017 Mark and his family moved to Palmerston North where Mark was appointed Director Research & Development, Category Strategy, and Innovation.  

Mark is also the Chair of FoodHQ Innovation Ltd, Acting Chair for the Riddet Institute and Chair of Netball Manawatu.  

Please join us in congratulating Mark on his appointment.  

Thank you to our team at Hobson Leavy who worked on this search; Stephen Leavy , Catherine Chapman , Lucinda Beamish & Madeline Johnston .  

Read more about Mark’s appointment here .

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Q&A: Departing CEO David Hughes on opportunities and challenges after 14 years with Plant & Food Research

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Dr Matt Glenn named inaugural Kiwifruit Breeding Centre CEO

Media Release from Zespri and Plant & Food Research

31 Aug 2021

The Board of the newly established Kiwifruit Breeding Centre is delighted to announce the appointment of Dr Matt Glenn as its inaugural Chief Executive Officer.

The Kiwifruit Breeding Centre is a 50/50 joint venture between Plant & Food Research and Zespri. It has been established to drive greater innovation within kiwifruit breeding, and to create healthier, better tasting and more sustainability-focused varieties.

Kiwifruit Breeding Centre Chairman Michael Ahie says the appointment of Dr Glenn followed an extensive recruitment search, and the Board is pleased to secure a candidate with such strong leadership qualities and experience.

“Dr Glenn really impressed the Board not only with his experience but also his vision for how the Kiwifruit Breeding Centre can lead the world in kiwifruit breeding,” says Mr Ahie.

“We know Dr Glenn also brings strong leadership from the roles he’s held previously, which include executive and leadership roles at Hill Laboratories, Robotics Plus and Quayside Holdings - the commercial investment arm of the Bay of Plenty Regional Council. 

“We’re really looking forward to working with Dr Glenn, and to beginning work at the Kiwifruit Breeding Centre on 1 October.”

Based in the Bay of Plenty, Dr Glenn’s strong background in science, technology and business management will support the Kiwifruit Breeding Centre as it accelerates Zespri and Plant & Food Research’s world-leading new cultivar development programme.

“I’m thrilled to join the Kiwifruit Breeding Centre and I’m looking forward to working with exceptional talent to accelerate New Zealand’s kiwifruit breeding success.

“We have a great opportunity to add to the history of innovation the industry is known for, and help contribute to the growth of the kiwifruit industry within New Zealand and to the value we create for New Zealand.

“We’ve seen how the latest red variety has encouraged new customers to try kiwifruit, and we’re looking forward to continuing to explore other new varieties in the years ahead,” says Dr Glenn.  

The NZIAHS blog

Plant and food research begins closer relationship with the asian development bank.

Plant & Food Research and the Asian Development Bank (ADB) have agreed to cooperate on an initiative, and the New Zealand research institute has also secured a contract with Quezon City, the largest city in metropolitan Manila.

Signing ceremonies for both these developments will occur in Manila today, timed to coincide with the visit to the Philippines by New Zealand Prime Minister Christopher Luxon and a delegation of New Zealand business leaders.

“We are delighted to be cooperating with the Asian Development Bank, which is a major force for good across Asia and the Pacific,” said the CEO of Plant & Food Research, Mark Piper, who is visiting Manila as a member of the business delegation.

“Our work aligns very well with the mission of the ADB. The Bank provides loans and expertise to improve lives and livelihoods, protect the environment, combat climate change and so much more. Through high quality local partnerships, Plant & Food Research applies research and other skills to build capacity, improve the lives of smallholder farmers and boost environmental and economic sustainability across the value chain.”

Under an MoU signed today, Plant & Food Research will work closely with the ADB to develop market access guidelines for mango production in the Philippines. This will enhance export opportunities and boost the diversity and competitiveness of the agricultural sector in the Philippines. The initiative also supports ADB goals of promoting rural development and food security by enhancing the connectivity of markets and agricultural value chains.

Food Research work with Quezon City, this will support the city to redevelop its traditional markets.

Traditional markets provide good economic returns for small scale producers. In many cities however, supermarkets have won market share over traditional markets because they manage food quality and food safety more effectively. Quezon City wants to address quality, safety and other challenges as it invests to secure higher prices for producers and better customer experiences at revitalised traditional markets.

Plant & Food Research will deliver a markets cold storage business plan and guidelines for post-harvest handling and food safety for market vendors. Findings are likely to have relevance for similar operations across the Philippines, Southeast Asia, and the Pacific. The Quezon City markets project is worth NZ$220,000 and is supported in part by New Zealand Trade and Enterprise’s G2G programme.

Source: Plant and Food Research

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From Soil to Superfood

How elemental analysis is transforming plant protein research.

Analyzing proteins plays a pivotal role in optimizing operations throughout the entire production cycle of plant-based products, from evaluating the protein content of incoming crops to ensuring precise labeling of finished products.

In a recent interview with The Future of Protein Production International, Joseph Thomas, President and CEO of Elementar Americas, offers insights into how plant-based food producers can benefit from in-house protein analysis using fast, reliable, and easy-to-use nitrogen and protein analyzers. Watch the video interview and download the article.

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Achieving plug-and-play functionality, especially in the field of analytical technology, may seem ambitious, but it's the ideal scenario. Joseph Thomas, President and CEO of Elementar Americas

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Organic Matter and Soil Amendments

Compost (dark brown material) mixed with soil to create planting mounds for squash. The area is covered with residues of a cover crop that was cut down in late April.

• Organic matter includes plants and animals that are alive, dead, or in some stage of decomposition .
• Organic matter is a major contributor to soil health . Most garden and landscape plants benefit from increases in soil organic matter.
• Soil amendments are materials applied to or mixed into the topsoil to change or change soil properties and improve plant growth. For example, compost improves soil structure and lime increases soil pH. Most soil amendments supply some plant nutrients and some compost and manure products double as fertilizers with a guaranteed nutrient analysis.

Organic matter 

• Soil organic matter (OM) is made up of living, dead, and decomposing plants, small animals, and microorganisms. Materials we think of as dead, like brown, dried up leaves or banana peels, are teeming with microbial life. There can be a billion microorganisms in a teaspoon of compost or soil!
• Adding organic matter improves soils high in clay or sand .
• Soils high in OM retain more moisture, have a crumbly structure that resists soil compaction, and contain a reservoir of nutrients that are slowly released over time.
• OM improves soil aeration, water drainage, root growth, and biological activity.
• Compost and pine bark fines are good peat moss substitutes (a mined and non-renewable natural resource).
• Most garden and landscape plants perform best when the  soil organic matter level is at least 2%  (the goal for vegetable and flower beds should be 5%-10%). These soils are loose, easy to prepare for planting seeds and plants and have a large number of earthworms.
• Organic matter is measured by weight, not volume. Most soil testing labs include the organic matter test in their basic soil test.

Soil amendments

• Soil amendments are applied to or mixed into the topsoil to improve soil properties and plant growth.  
• Practice sustainable gardening by using no-cost or low-cost amendments such as locally available manure and compost and "home-grown" compost, leaves, grass clippings, cover crops, and kitchen scraps.
• pH adjusters (lime and sulfur) can be found on the Soil Testing page.
• Listed products are only examples and not endorsements. Read all product label instructions before you open the bag.

Common soil amendments and sources of organic matter

U.S. EPA Class A "Exceptional Quality" biosolids (composted sewer sludge) are allowed for use around all types of garden plants. Examples:

• BLOOM , a product of Washington, D.C. biosolids
• Milorganite , a product of Milwaukee biosolids that have been heat-dried resulting in a relatively high guaranteed nutrient analysis (5-2-5). 
• This is a relatively new soil amendment for the U.S. Research studies are attempting to determine biochar’s effects on soil carbon storage, soil reclamation, and improving the nutrient and water retention of soils.
• Biochar is charred organic matter, made by burning biomass such as wood waste and agricultural residues in the absence of oxygen (pyrolysis).
• The end product is a fine-grained charcoal that is stable (resists further decomposition), porous, and variable depending on the feedstock and the process used.
• Although low in nutrients, biochar can hold nutrients that might otherwise be lost to leaching or runoff.
• Commercial products are available for gardeners and farmers but their value, relative to the many other ways of increasing soil organic matter, has not yet been established.
• Home-made compost or purchased compost can be added at any time of year and can be used as a top-dressing or mulch during the growing season.
• To improve the soil where trees, shrubs, and herbaceous perennials are planted, remove mulch, spread an inch of compost over the area, and move the mulch back in place.
• Incorporate 2-4 inches of compost into new plant beds that are high clay or have thin topsoil.
• Organic matter moves downward through the soil profile and is continuously used up through oxidation. It should be replenished each year in flower and vegetable beds. Just 1 inch of compost per year can help maintain garden productivity.
• 8.33 cubic feet of compost will cover a 100 sq. ft. garden to a depth of one inch; 3 cubic yards of compost will cover a 1,000 sq. ft. garden to a depth of one inch.
• One cubic ft. of compost weighs about 40 lbs. And one cubic yd. weighs about 1,100 lbs. This will vary depending on moisture content.
• Plant-based composts have an N-P-K analysis of approximately 1.0-0.5-1.0. Only 5%-10% of the N (nitrogen) is mineralized (plant-available) in the year of application. Most of the K (potassium) and a small percentage of the P (phosphorus) are available in the first year.
• Manure-based composts are higher in nutrients and more of the N and P is in an inorganic, plant-available form.
• Make your own backyard compost from leaves, grass clippings, kitchen scraps, and other materials. Every gardener can recycle at least some of their organic waste into compost and keep it out of the landfill.
• Purchase compost
• Commercial composts are made from a wide variety of organic materials such as agricultural and food wastes, animal manure, grass clippings, and leaves. Many commercial composts are made using U.S. Composting Council guidelines and are regularly tested for content, quality, and contaminants.
• The risk from pesticide residues in commercially available compost is extremely low. Herbicides are short-lived in soil and compost and rarely show up as a problem. Producers and sellers have their composts tested regularly and should be able to provide result reports. However, a few long-residual herbicides (aminopyralid and clopyralid) have contaminated manure and commercial compost in recent years.
• Purchase compost by the bag or cubic yard (pick-up truck size load). LeafGro® is an example of a commercial compost made from yard waste and food scraps. Some county/city solid waste and recycling units make and sell compost for pickup. Check with your local agencies.

Compost tea

• Made by "steeping" compost in a bucket of water (5 parts water to 1 part compost by volume) for 1-3 days, then straining and applying the liquid to plants. Make compost tea using plant-based compost or vermicompost (worm compost). Do not use compost made from animal manure. Compost tea is low in a wide range of nutrients and good for fertilizing seedlings and transplants.

Cover crops

• Growing plants year-round is a great way to store carbon in the soil and support the soil food web. Cover crops reduce soil erosion and recycle nutrients which can reduce the need for fertilizers. They can also be used as a mulch after cutting and are an essential part of no-till farming and gardening.

Corn gluten

• Has a relatively high N organic fertilizer (10-0-0) content and is also labeled as a preemergent herbicide. However, it is not recommended for use on Maryland lawns as an organic preemergent herbicide because the recommended rate for weed control would exceed the amount of nitrogen allowed by Maryland's Lawn Fertilizer Law .
• A highly soluble form of magnesium (10%) and sulfur (13% sulfur). It should not be applied to the soil unless recommended in a soil test report. Epsom salt will not prevent or reverse blossom end rot of vegetables. A shortage of calcium causes the cell wall breakdown resulting in the sunken, brown/black areas on the bottoms and sides of fruits. Excess magnesium can make the problem worse by making calcium less available for plant uptake.
• A mineral that does not affect soil pH. It is approximately 23% calcium and 18% sulfur by weight. The calcium is quickly available making it a good choice for mixing into soil to prevent blossom end rot in vegetable crops. Despite the "clay-buster" claim on product bags, gypsum does not improve the structure of clayey soils in Maryland. Gypsum can be applied to soil at a rate of ½ lb. per square foot to prevent salt injury to plants from de-icing salts and salt spray (removes sodium from the soil).
• Animal manure has a higher plant-available nutrient content than plant-based or manure-based compost. Poultry, sheep, and rabbit manure are higher in nutrients than cow or horse manure.
• Horse manure, even if "aged," may contain many viable weed seeds.
• Lightly incorporate manure into soil to prevent nutrients from washing away or volatilizing.
• Never add dog or cat manure to your compost pile or vegetable garden soil.
• Bagged manure products are usually composted or dehydrated (17% moisture) and often carry an N-P-K fertilizer guarantee on their label.

Reduce Human Pathogen Risks

• Fully composted manures can be applied to the soil at any time of the year. Manures are considered fully composted when a static, aerated pile reaches at least 131ºF. for 3 consecutive days. This kills most plant and human diseases. Temperatures >145 ºF. will kill weed seeds. Not all farmers actively manage and monitor their manure to this standard. So, it's best to treat any local animal manure as un-composted and add it to gardens in the fall.
• You can safely mix un-composted manures (ranging from fresh through well-decomposed) into the topsoil in fall and then cover the soil with mulched leaves, if possible, to reduce leaching, run-off, and erosion risks.
• You can also spread and incorporate un-composted manure during the growing season at least 90 days prior to harvesting crops with edible parts off the ground (pepper, tomato, corn, eggplant) and 120 days prior to harvesting crops with edible parts touching the soil (leafy greens, root crops, bush beans). These guidelines reduce the likelihood of un-composted manure contacting your food. And, of course, always wash produce prior to fresh eating or preparation.

Organic mulches, including tree leaves, grass clippings, straw, wood bark, and wood chips, decompose and contribute to soil organic matter. Using organic materials available from your yard or neighboring yards keeps them out of landfills and recycles nutrients from plants to soil and back to plants.

• Mulched or shredded leaves rot faster than whole leaves and are an excellent substitute for wood or bark mulches. They can also be spread on vegetable and flower beds to protect soil over the winter. Move the leaves to plant in spring and then re-apply them as mulch.
• Grass clippings (no herbicides) can be used as a mulch around plants or added to your compost pile.
• Leave plant roots in the soil to decompose by cutting off the tops of annual plants when their season is over.

Mushroom compost

• Compost from mushroom farming (aka "mushroom soil" or "spent mushroom substrate") is made from a variety of materials including manures, wheat straw, corn cobs, feathermeal, peanut meal, peat moss, and lime. Once the mushrooms are harvested the compost they grew in is removed, steam-sterilized, and sold. According to Penn State Extension , it contains 1.5-3.0% nitrogen, 0.5-2.0% phosphorous (phosphate), and 1.0-3.0% potassium (potash).The approximate N-P-K analysis is 2.75-1.5-1.5. It may contain higher soluble salt levels than other composts. Mixing it into the soil or watering the compost prior to use to leach excess salts will reduce the risk of salt injury to plant roots. 

Mycorrhizae

• Beneficial fungi that occur naturally in soil and grow symbiotically on plant roots (ectomycorrhizae) or in plant roots (endomycorrhizae). It's estimated that 80% of all land plants on Earth are colonized by endomycorrhizae.They extend the root system by sending out tiny filaments to forage for water and nutrients used by plants. They have been shown to also help plants fend off pathogens. Some crops, like blueberry, rely heavily on mycorrhizae for nutrient uptake. These fungi are prevalent in Maryland soils. Research does not show any benefit to garden plants when mycorrhizae are purchased and applied to soil. This is especially true when plant nutrients and soil moisture are plentiful, and also because commercial mixes contain a narrow subset of mycorrhizal species. You can increase the populations of beneficial fungi through plant diversity (especially native plants), reduced soil disturbance, and planting cover crops.
• Peat partially composted moss mined from prehistoric non-renewable bogs. Peat moss is light and porous, absorbing 10-20 times its weight in water. It contains little nutrient value, but has a high nutrient-holding capacity. Harvesting peat releases CO2, a greenhouse gas contributing to climate change . More sustainable options like compost and pine bark fines should be substituted when possible. Learn more about this topic: peat-free potting mixes . 

Pine bark fines

• Finely shredded pine bark product that retains moisture. Sometimes a component of soilless growing media. It can be incorporated into annual and perennial beds. Very acidic, so watch soil pH levels if large quantities are used.
• Can be used to improve soil for succulents, but a minimum of 50% by volume is necessary. Use only coarse builder's sand, not play sand. Adding organic matter, not sand, on a yearly basis is the key to improving clayey soils.
• Only well-decayed sawdust should be incorporated into the soil. Fresh sawdust can burn plant roots and "tie up" nitrogen as it decomposes. (Soil microbes that break down the high-carbon sawdust need nitrogen and can access available nitrogen more easily than plant roots.) Good for mulching blueberry beds.
• There are no quality standards for topsoil and it is not a regulated product in Maryland. If you plan to buy topsoil in bulk, go to a reputable nursery or topsoil dealer and ask for soil test results and information on the origin of the soil, on-site mixing, and storage practices. Examine the soil before purchase or delivery. Topsoil should be dark and crumbly with an earthy smell. Do not purchase soil that is very high in sand or clay, foul-smelling, or has grayish mottling or a chalky, sticky, or rough texture. Some businesses sell a topsoil/compost mix which can make an excellent growing media for raised beds .
• The bags of "organic soil" you may see for sale typically don't contain topsoil (i.e. mineral soil with clay, silt, and sand particles). These products contain various combinations of wood waste, bark fines, compost, peat moss, and other organic materials.
• Ashes from wood and pellet stoves contain large amounts of potash (10%) and calcium carbonate (25%). For liming purposes, two pounds of wood ash is equivalent to approximately one pound of calcitic limestone or dolomitic limestone. Use ashes based on soil test results and don't exceed 20 lbs./1,000 sq. ft. per year. Apply wood ashes in the fall or winter. Dispose of excess ashes in the trash, not the compost bin.

Worm castings

• Worm 'poop' produced by red wiggler (Eisenia fetida) and other earthworms that is rich in nutrients and microbes. Commercial castings are produced by vermicompost businesses that use worms to convert organic materials into compost in a controlled environment. Vermicompost is a combination of worm castings and partially decomposed organic materials. You can produce your own vermicompost in a homemade or purchased bin.

Related information

Soil Testing and Soil Testing Labs

Soil Basics

Soil for Containers

Soil to Fill Raised Beds

How to Make Your Own Compost 

Author: Jon Traunfeld, Director HGIC, Extension Specialist, Fruits and Vegetables. 11/2020

Still have a question? Contact us at Ask Extension .

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Greening the food supply chain: Developing sustainable food systems through interdisciplinary collaboration

by University of Connecticut

Sustainability is a hot topic in just about every field that engages with the environment, including agriculture. An interdisciplinary group of researchers in UConn's College of Agriculture, Health and Natural Resources has published a paper outlining the current state of sustainable food production research in the Journal of Agriculture and Food Research .

The group includes Yangchao Luo, associate professor of nutritional sciences; Zhenlei Xiao, associate professor-in-residence of nutritional sciences; and Abhinav Upadhyay, assistant professor of animal science. Bai Qu, Luo's Ph.D. student, is the lead author on the paper.

Sustainable food production focuses on creating food systems that are environmentally sound, economically viable, and socially equitable.

"It focuses on the entire food supply chain, from farm to table, ensuring that each step is sustainable, minimizes waste, and reduces the carbon footprint," Luo says.

The paper outlines the key features of sustainable food production including environmental stewardship , economic vitality, innovation and adaptation, and social responsibility.

The paper also reviews green technologies like urban agriculture , food nanotechnology, and plant-based foods, all of which play a role in reducing the negative impacts of food production.

"This is not a new concept, but I think with the development of emergent technology, a lot of things are going on now, it is very important to revisit this concept," Luo says.

This publication provides a holistic and interdisciplinary perspective on the topic.

"Sustainable food production is a very collaborative topic," Luo says. "You cannot do everything on your own."

Sustainable food production encompasses the concept of a circular economy in which the waste from one process or product can be reused elsewhere.

"People have not cared about the waste generated, the impact to the environment, whether it's sustainable or not," Luo says. "People are pretty much profit driven. Now we have to change the whole concept or else the entire agricultural industry cannot be sustainable."

This paper reflects the College and UConn's broader commitment to sustainability, Luo explains.

"There's many things in the College and at the University, campus-wide, that flow into this area that really inspire me to dive deeper into this topic," Luo says.

Luo, co-chair for CAHNR's committee for sustainable agriculture and food production, is currently working with a group of students to develop an organic poultry feed additive made from microalgae.

"You cannot think about sustainable agriculture from a single discipline," Luo says. "It has to be highly collective and collaborative from all three areas—society, environment, and community health. You have to connect all three angles together."

Provided by University of Connecticut

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June 20, 2024 | Anna Zarra Aldrich, College of Agriculture, Health and Natural Resources

Greening the Food Supply Chain: Developing Sustainable Food Systems through Interdisciplinary Collaboration

A recently published paper highlights the current state of sustainable food production research, from food nanotechnology to plant-based options and urban agriculture.

(Unsplash Photo/Sven Scheuermeier).

Sustainability is a hot topic in just about every field that engages with the environment, including agriculture.

The group includes Yangchao Luo, associate professor of nutritional sciences; Zhenlei Xiao, associate professor-in-residence of nutritional sciences; and Abhinav Upadhyay, assistant professor of animal science. Bai Qu, Luo’s Ph.D. student, is the lead author on the paper.

Sustainable food production focuses on creating food systems that are environmentally sound, economically viable, and socially equitable.

“It focuses on the entire food supply chain, from farm to table, ensuring that each step is sustainable, minimizes waste, and reduces the carbon footprint,” Luo says.

The paper outlines the key features of sustainable food production including environmental stewardship, economic vitality, innovation and adaptation, and social responsibility.

The paper also reviews green technologies like urban agriculture, food nanotechnology, and plant-based foods, all of which play a role in reducing the negative impacts of food production.

“This is not a new concept, but I think with the development of emergent technology, a lot of things are going on now, it is very important to revisit this concept,” Luo says.

This publication provides a holistic and interdisciplinary perspective on the topic.

“Sustainable food production is a very collaborative topic,” Luo says. “You cannot do everything on your own.”

Sustainable food production encompasses the concept of a circular economy in which the waste from one process or product can be reused elsewhere.

“People have not cared about the waste generated, the impact to the environment, whether it’s sustainable or not,” Luo says. “People are pretty much profit driven. Now we have to change the whole concept or else the entire agricultural industry cannot be sustainable.”

This paper reflects the College and UConn’s broader commitment to sustainability, Luo explains.

“There’s many things in the College and at the University, campus-wide, that flow into this area that really inspire me to dive deeper into this topic,” Luo says.

Luo and Upadhyay are co-PIs on a $10 million grant from the USDA to study sustainable poultry production. The grant is led by Kumar Venkitanarayanan, associate dean of research and graduate education in CAHNR.

Luo, co-chair for CAHNR’s committee for sustainable agriculture and food production, is currently working with a group of students to develop an organic poultry feed additive made from microalgae.

“You cannot think about sustainable agriculture from a single discipline,” Luo says. “It has to be highly collective and collaborative from all three areas – society, environment, and community health. You have to connect all three angles together.”

This work relates to CAHNR’s Strategic Vision area focused on  Ensuring a Vibrant and Sustainable Agricultural Industry and Food Supply.

Follow  UConn CAHNR on social media.

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