Contemporary food systems – the globalised, complex, networks of actors and actions involved in food production, processing, distribution and consumption – are not sustainable. They are responsible for one third of anthropogenic greenhouse gas emissions, immense biodiversity loss, environmental pollution and natural resource degradation. With 750 million people facing hunger, 3 billion people unable to afford a healthy diet and one third of the world’s population affected by overweight and obesity, it is clear that food systems are also failing human health. Furthermore, they are characterised by gross inequalities, corporate power concentrations and uncoordinated institutions for governance.

While the ‘why’ and ‘what’ of food systems transformation have relatively robust clarity in the scientific technical literature – the ‘who’ and ‘how’ are more challenging questions of social and political innovation that require greater consideration.

We believe that citizens have great power to change food systems for the better, from ‘fork to farm’. Our group explores digital, technological and social innovations that empower citizens to make acceptable, feasible, affordable, healthy and sustainable food choices.

‘Sustainable sustainability’ requires social and political innovation. Inclusivity is a key focus for social innovation, and that means understanding barriers to participation, including power concentrations that shape food environments or policies that exclude engagement or disempower sections of society. Political innovation includes enhancing infrastructure at the interface of science and policy, so that scientists and policy makers find a new, reconciled and efficient way of exchanging information.