Alliance Manchester Business School and Manchester Institute of Innovation Research (MIOIR) are developing a more precise understanding of the productivity challenges in the construction sector and hope to uncover ways in which more sustainable practices can deliver productivity improvements. The research project focuses on solutions for the UK market and involves extensive collaboration with industry. Importantly, the ultimate aim is to help advance towards the UK’s net-zero target and improve productivity growth targets.

A researcher at the Tyndall Centre for Climate Change Research and the Sustainable Consumption Institute has co-published a report entitled ‘Being Brave: Innovative Solutions to Public Food Procurement.’ The report highlights how to improve food systems and the resilience of food procurement while also reducing its impact on the climate. The report also finds that there is a pressing need to improve school food provision and that adopting a more sustainable approach to school meals could facilitate substantial benefits in children’s nutrition and health, as well as reduced carbon emissions.

Through the Diverseafood project, our researchers are investigating how seafood can contribute to sustainable, healthy diets.

They are assessing the best methods to transition to more diverse seafood intake by looking at the impacts of sustainable aquaculture at the levels of business models, policy, and consumer acceptance.