This research investigates whether replacing meat with fish could improve nutrition while supporting more sustainable diets. Modelling UK and Irish dietary data found that replacing even 25% of meat increased intake of key nutrients, including vitamin D, omega-3, selenium, and iodine, suggesting simple dietary swaps could benefit health and sustainability.

This research investigates oleosomes, natural oil-protecting structures found in plants, as a way to preserve healthy lipids against oxidation. Using walnuts as a model system, the study showed that intact oleosomes dramatically extend lipid stability and shelf life, potentially enabling healthier, more sustainable food products rich in beneficial fats.