LIFESTYLE
The business of feeding the future
University of Canterbury Business School researchers are pioneering solutions to ensure Aotearoa New Zealand’s future food security through innovation and sustainability.
With the global population reaching 8 billion and growing, food insecurity is a pressing challenge affected by climate change, natural disasters, conflicts, diseases, and supply chain issues. University of Canterbury (UC) researchers are developing solutions to ensure global food security through waste reduction, maximising crop yield, disease and pest management, and diversifying protein sources.
UC Business School Executive Dean Professor Paul Ballantine emphasises that their commitment to sustainability and innovation is a necessity, not just a choice. The Business School is cultivating leaders who will drive the future of food security and resilience.
“Innovation in the food industry is about rethinking our entire approach to food production and consumption,” says Professor Ballantine. “At UC Business School, we are leading this transformation with a vision for a sustainable future, which informs much of our teaching and research activity.”
The school’s focus on entrepreneurship and sustainable practices aims to address today’s challenges while paving the way for a more secure tomorrow. Through cutting-edge research and collaboration with external stakeholders, UC Business School faculty and researchers are at the forefront of creating sustainable solutions to help nourish the world.
Dr Joya Kemper, a UC Business School researcher, is studying the future of New Zealand’s food landscape, particularly in relation to meat consumption and substitutes. Her research indicates that New Zealand has likely reached peak meat consumption, with a potential decline due to growing environmental awareness, health concerns, and shifting values.
New research is also positioning New Zealand to become a global leader in the Wagyu beef industry. Dr Anna Earl’s study aims to understand changes required to advance New Zealand’s share of this high-value market.
Meanwhile, Professor Sussie Morrish is exploring how New Zealanders are internationally marketing premium foods like wine and truffles. Her research covers marketing and entrepreneurship, including strategies for small and medium enterprise growth, and the wine industry.
Professor Ballantine believes that the power of business lies in its ability to transform challenges into opportunities. “By focusing on sustainability and resilience, we are shaping a future where food security is a reality for all,” he says.
The UC Business School’s approach integrates sustainable agriculture and innovative business practices to make strides towards ending hunger and achieving food security. Researchers are developing strategies to not only withstand challenges like climate change and natural disasters but also thrive in the face of adversity.
“At UC Business School, we believe that the intersection of sustainability, innovation, and entrepreneurship is where true progress happens,” Professor Ballantine states. “Our work in the future of food is a testament to this belief, driving us towards a more sustainable and equitable world.”
The school’s vision extends beyond New Zealand, aiming to create a low-emission, thriving, climate-resilient society that produces goods and services attractive to affluent markets and creates lifestyles that talented people will aspire to.
Through collaboration with local communities and international partners, UC Business School is developing solutions to ensure a sustainable and resilient food system for generations to come. Professor Ballantine emphasises the importance of education in this process: “At UC, we are empowering our students to become the change-makers who will tackle global food challenges and lead us towards a sustainable future.”