The Fixing Meals-Local weather-Biodiversity venture, which is led by UBC’s Dr. William Cheung, goals to seek out ‘transformative options’ for sustainable meals manufacturing.
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College of B.C. researchers will lead a world group to seek out options to meals safety points, exacerbated by inhabitants development and the local weather disaster.
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The fixing food-climate-biodiversity venture, which is led by William Cheung, a professor at UBC’s Institute for the Oceans and Fisheries, has obtained $2.5 million in funding from a Social Sciences and Humanities Analysis Council partnership grant, with an extra $2.8 million contributed by companion organizations, in response to a information launch from UBC.
UBC says the group will spend the following six years co-developing options to deal with Earth’s ecosystems which might be strained from rising inhabitants and the local weather and ecological crises.
“Discovering transformative options for sustainable meals manufacturing, local weather mitigation and adaptation, marine, freshwater and land-based biodiversity conservation is the final word purpose of this venture,” stated Cheung in an announcement.
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“We intention to indicate policy-and decision-makers that there are viable options to those varieties of world issues, that saving our assets, and defending and feeding individuals now and sooner or later, is achievable.”
Cheung stated they are going to be 5 case research in Canada, China, Costa Rica, Ghana and Nigeria, and the Netherlands, including the range of socio-economic and environmental contexts will enable the group to mannequin options in a spread of contexts.
“We need to be certain we’re evaluating options which might be relevant and efficient beneath totally different circumstances, not only for North America,” he stated.
In a information launch, UBC stated the case research will deal with a wide range of matters, from exploring coastal First Nations’ seafood techniques that present dietary safety and environmental stewardship in Canada, to inspecting aquaculture innovation in China to extend seafood provide, contribute to carbon offsetting and supporting coastal biodiversity.
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