Kepak launches degree in sustainable food production

By Gwen Ridler

- Last updated on GMT

Kepak and Bangor University have launched a sustainable food rpoduction degree
Kepak and Bangor University have launched a sustainable food rpoduction degree

Related tags Meat & Seafood Sustainability

Meat processor Kepak has partnered with Bangor University to launch a new research degree in sustainable food production.

The MRes scholarship, ‘Evaluating the potential for greenhouse gas reduction from a commercial beef supply chain’, ​has been developed to enable students to make tangible contributions to reduce the greenhouse gas emissions associated with beef production in Wales.

Commenting on the masters-level research degree, Bangor University project supervisor Prysor Williams said: “the red meat sector is under considerable pressure to reduce its environmental impacts and has made ambitious commitments to reduce its emissions of greenhouse gases.

Key sustainability areas

“By utilising Kepak data and the outputs of ongoing projects at the School of Natural Sciences, this studentship will help identify a number of key measures including efficiency, mitigation, and changes to production systems.”

The introduction of this new sustainable food production degree followed a number sustainability programmes launched by Kepak recently, including plans to plant 1,000 indigenous trees to enhance biodiversity and carbon sequestration and the installation of another wind turbine at its Merthyr site later this year.

Kepak agriculture governance & compliance manager Julie Finch added: “Environmental issues are extremely important to us at Kepak.

‘Significant changes’

“We have already made significant changes to become a more sustainable business and welcome the insight that the MRes Scholarship will offer, enabling us to do even more to make a positive impact in the communities in which we operate.”

Perspective students have until 12 August 2022 to apply for the new MRes scholarship, ‘Evaluating the potential for greenhouse gas reduction from a commercial beef supply chain’.

Meanwhile, last month Wrexham-based Jones Village Bakery announced plans to recruit 30 new apprentices over the next two years​ as part of a £16m expansion of its baking operation.

Practical training sessions are run by bakery specialist Paul Andrew, a qualified assessor with Coleg Cambria with whom Village Bakery have partnered to deliver the apprenticeships.  

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