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World Food Day highlights a pressing reality: food insecurity continues to affect millions around the world, exacerbated by climate change, inflation and geopolitical conflicts. In recognition of this year's World Food Day, DPhil student Elif Naz Çoker shares insights from her research and experiences of the DPhil in Primary Health Care programme. Elif is a member of the Sustainable Healthy Food Group within our Health Behaviours team, which focuses on developing policies and interventions that aim to foster healthier, more sustainable food environments, offering crucial steps toward a future where nutritious food is accessible to all.

Elif is standing in front of a projected slide presentation titled "Role of Ethnicity in Meat Consumption: A UK Survey Study on Norms, Attitudes, Intentions, Behaviors," which she presented at the International Conference on Environmental Psychology (ICEP) 2023 in Denmark. She is smiling and holding a remote, dressed casually, in front of a brick wall background.

The burden of antimicrobial-resistant bacterial infections: a causal perspective

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Lim C. et al, (2026), Nature Communications, 17

The effect of increasing availability of vegetarian meals on their sales in worksite cafeterias: a stepped-wedge cluster randomised controlled trial

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Becker E. et al, (2026), International Journal of Behavioral Nutrition and Physical Activity, 23

An economic analysis of the impacts of local authority takeaway management zones around schools in England

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Derbyshire DW. et al, (2026), Social Sciences and Humanities Open, 14

Bridging the gap: a mixed-methods real-world pilot of a digital intervention for adults with binge eating

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Osborne EL. et al, (2026), Journal of Eating Disorders, 14

Blood biomarkers to improve dementia diagnostic accuracy: a cross-sectional analysis

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Kwon J. et al, (2026), BMC Geriatrics, 26

Viral cultures for assessing airborne infectiousness of SARS-CoV-2: a systematic review and meta-analysis

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Onakpoya IJ. et al, (2026), BMC Infectious Diseases, 26

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