Good health and wellbeing
In focus: Good health and wellbeing
The following selected resources support SDG 3 knowledge and will equip you with up-to-date sustainability related information and tools.
Please note: Some of these links will take you to an external source. Whilst these have been reviewed by our Technical Advisory Group, they do not necessarily represent the opinions and views of IChemE.
Food supply disruption 2020 to 2030
NOVEMBER 2023 RethinkX Food and Agriculture report. The cost of proteins will be five times cheaper by 2030 and 10 times cheaper by 2035 than existing animal proteins, before ultimately approaching the cost of sugar. By 2030, modern food products will be higher quality and cost less than half as much to produce as the animal-derived products they replace.
NOVEMBER 2023 Water Industry Forum webinar and BBC News report on anti-microbial resistance
Ultra‐processed foods: Processing versus formulation
OCTOBER 2023 Formulation vs Processing? Ultra-processed foods are getting a lot of publicity - but is it really about the processing or more to do with the formulation? The article considers the processing opportunities for producing more novel healthier foods.
Science Direct – Optimising diets to reach absolute planetary environmental sustainability through consumers
JULY 2023 Presenting IChemE's Senior Moulton Medal Winner. An interesting paper considering food dietary patterns and using this to reduce our environmental impacts.
Our World In Data – Food production is responsible for one-quarter of the world's greenhouse gas emissions
JULY 2023 Whilst designing and manufacturing novel healthy, sustainable foods it is crucial to consider the emissions associated with the food - this link outlines globally the breakdown of emissions.
How can we solve water scarcity?
SEPTEMBER 2022 The droughts in Europe have put extra pressures on the food supply chain. This article from the New Food Magazine reviews the problem and what we can do working in the industry to use water efficiently.
JUNE 2022 The World Health Organization (WHO) has developed a fact sheet on Anti-Microbial Resistance (AMR). They state that AMR is “one of the biggest threats to global health, food security, and development today”. Chemical engineers involved in the pharma, food and water industries have a role to play in preventing and controlling the spread of antibiotic resistance.
The Institute of Food Science and Technology (IFST) Sustainability Knowledge Hub
JUNE 2022 Did you know that the IFST has created a Sustainability Knowledge Hub that focusses on sustainability knowledge and advice for people working in the food science and technology business? You will find guidance and resource links targeted to support food businesses, policy makers, educators, and consumers.
Recycling potato skins to make prebiotics
MAY 2022 A third of the world's food is wasted. Searching for methods to reduce this wastage and reuse for other benefits is desired and this article is a great example of repurposing for a desirable health benefit.
The role of chemical engineers in COVID
JANUARY 2022 An article highlighting the work of chemical engineer, Jingyue Ju, in "identifying molecules with COVID-19 therapeutic potential." There are also links to general explanatory information on how the COVID-19 vaccines work.
The pharmaceutical industry: Engineering frustrations
JANUARY 2022 An article explaining the pharma drug development life cycle. It considers a complete engineering re-design to the 'flow-chart' for medicine R&D programmes and a simultaneous development of robust, efficient processing systems and supply chains to deliver new drugs to market.
Carbon dioxide monitors could track indoor COVID-19 risk in near real-time say researchers
JANUARY 2022 An article explaining how the application of chemical engineering principles are used to model the spread of the COVID-19 virus in enclosed spaces and how a simple CO2 monitor can be used to reduce the risk to occupants.