Strategic Research Programme 2016 – 2021 Research Summaries

24 Oct 2016

The Scottish Government supports a portfolio of strategic research to ensure that Scotland maintains its position at the very cutting edge of advances in agriculture, food, environment and rural development.

This will continue to build an evidence base to support policy needs in the rural affairs, food and environment portfolio and contribute to the delivery of National Outcomes and the Scottish Government's Purpose.The Strategic Research Programme (SRP) supports three main Themes of research: Natural Assets; Productive and Sustainable Land Management and Rural Economies; and Food, Health and Wellbeing. Each Theme contains four Work Packages,  the contents of which are summarised in the link attached.

http://www.gov.scot/Topics/Research/About/EBAR/StrategicResearch/strategicresearch2016-21/srp2016-21

 

Natural Assets

The research in this Theme focuses on Scotland’s land-based natural assets of soil, fresh water and biodiversity, and the ecosystem services (including cultural services such as recreation, heritage, spiritual, amenity, and health) which they support. http://www.gov.scot/Topics/Research/About/EBAR/StrategicResearch/strategicresearch2016-21/srp2016-21/naturalassets

 

Productive and Sustainable Land Management and Rural Economies

Research within this Theme builds on the existing scientific evidence base to strengthen the performance and sustainability of agricultural systems in Scotland.  http://www.gov.scot/Topics/Research/About/EBAR/StrategicResearch/strategicresearch2016-21/srp2016-21/viableruralcommunities

 

Food, Health and Wellbeing

The research undertaken in this Theme will lexamine how the performance of our food and drink sector can be enhanced; what a healthy sustainable diet looks like and how this can be encouraged; and the role of short food supply networks within the broader challenge of ensuring food security in Scotland.

http://www.gov.scot/Topics/Research/About/EBAR/StrategicResearch/strategicresearch2016-21/srp2016-21/foodhealthandwellbeing