Context
We are amid climate and biodiversity emergencies exacerbated by the need to produce more food to feed a growing population. As part of the approach towards the sustainable production of food, UK agriculture is aiming to achieve net zero farming by 2040. Whilst this is a challenging target, it presents numerous opportunities for farmers to not only directly reduce greenhouse gas emissions but engage with actions that will result in greater carbon storage, reduce their reliance on Plant Protection Products (PPPs), and benefit wider biodiversity. There is clearly an urgent need to develop more sustainable and therefore more resilient approaches to food production in the UK.
Wine production in the UK has increased exponentially in recent years which has been coupled with more land being used for grape growing. Importantly, the demand for UK wine is expected to increase further, from 5.9 million bottles being produced in 2018 to 40 million by 2040. We are therefore at a pivotal time for this agricultural sector with regards to its environmental sustainability.
Currently, vineyards require the intensive use of Plant Protection Products (PPPs) to control fungal disease (mildews and grey moulds) and insect pests. The use of such products has implications for human health, biodiversity, and the environment. Due to the ongoing concerns surrounding the direct and indirect impacts of PPPs, there is increasing pressure on growers to reduce their reliance on chemicals, especially as products continue to be withdrawn. In vineyards, an additional control of pests and fungal disease is achieved through the regular cutting of alleyways to keep vegetation short, however this approach also impacts biodiversity above and below the ground and limits the amount of carbon stored in the soil.
Grape growers need to future-proof production by not only having a greater reliance on alternative pest and disease management strategies, but also strategies to capture and store more carbon in the soil. To date, viticulture research in the UK has focused primarily on approaches to maximise the quality and quantity of grapes being produced. We now need research that will take the industry forward with regards to its environmental sustainability. Therefore, as part of a sustainable production system, robust evidence is needed on how grape growers can reduce their reliance on PPPs, support biodiversity, and capture and store more carbon in the soil. A blueprint for the management of UK vineyards is essential if the sector is to proceed with excellent environmental credentials whilst expanding exponentially.
The ecological intensification of cropped areas by deploying wildflower interventions has been shown to deliver a range of benefits for production in a range of crop types but is yet to be fully investigated in UK vineyards. The conventional practice of regularly mowing vineyard alleyways serves to minimise interactions between grape vines and other plants growing on the vineyard floor, and in doing so eliminates the opportunity for growers to work with nature. Research is therefore needed on how habitat interventions in vineyard alleyways can support grape production and boost the environmental sustainability of the sector.
By increasing the plant diversity of vineyard alleyways, the diversity and abundance of Arbuscular Mycorrhizal Fungi (AMF) is also likely to be increased (van Geel et al. 2015). AMF are deemed essential for the healthy functioning of terrestrial ecosystems as they facilitate nutrient cycling and the supply of nutrients and water directly to colonised plants (Trouvelot et al., 2015). Mycelial connections with grape vines are also expected to increase tolerance to biotic and abiotic stresses (Turrini et al. 2017), including water stress (Auge 2004) and disease (Berdeni et al. 2018). Enhancing the abundance and diversity of AMF in cropped areas is therefore deemed an important factor towards ecological intensification (Zhang et al. 2019).
Details of the studentship
The studentship is offered for a 4-year period on a full-time basis starting in October 2023. The studentship is campus based, but the project will involve extensive travel from the University of Worcester to field sites in south-east England. During the period of your studentship, you will receive the following:
- They should be a tax-free bursary of £17,668 for 3 years and a fee-waiver for 4 years (expectation that full time students complete in 3 years. If student enters year 4, bursary stops but fees waived)
- a budget to support your direct project costs including dissemination costs.
- a laptop and other IT equipment and software as appropriate to the project.
- use of the Research School facilities. You will be expected to play an active role in the life of both the Research School and of your academic School. You will be given opportunities to gain experience in learning and teaching within the School under the guidance of your Director of Studies.
Application Process
To begin the application process for this studentship please go http://www.worcester.ac.uk/researchstudentships and click ‘apply now’ next to the project you wish to apply for.
It is expected that applicants will have the following qualifications / experience:
- A Masters degree in a relevant discipline e.g., ecology, entomology, soil science, environmental science, biodiversity & conservation, or equivalent professional experience.
- A First or Upper Second (2.1) Honours Degree.
- Ability to contribute to the research design of the project.
- Experience of relevant research methods and skills.
- Experience of identifying invertebrates using identification keys.
- Experience of soil sampling and lab analysis.
It is also expected that applicants will be able to demonstrate the following:
- Ability to identify common grassland plant species.
- A sound understanding of and interest in both the project and the wider subject area.
- Proficiency in oral and written English.
- Computer literacy.
- Ability to organise and meet deadlines.
- Good interpersonal skills.
- Ability to work independently and as part of a team.
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