RSC puts food on the menu

As part of this year's food theme for the Royal Society of Chemistry's (RSC) public engagement activities, this month will see the launch of the report The vital ingredient: chemical science and engineering for sustainable food production. Produced by the RSC and the Institution for Chemical Engineers (IChemE), the report is aimed at funding bodies, policy makers and industry and highlights the vital role the chemical sciences have to play in the development of technologies necessary for sustainable food production to feed the growing global population.