Speakers:
Baroness Scott of Needham Market, Chair of House of Lords’ EU Food Waste Prevention Inquiry
Dr. Tim Fox, Fellow and former Head of Energy and Environment, the Institute of Mechanical Engineers & Global Ambassador, Dearman
Mark Driscoll, Head of Food, Forum for the Future
Mark Little, Head of Food Waste Reduction, Tesco
Emma Marsh, Head of Love Food Hate Waste, WRAP
Louise Nicholls, Head of Responsible Sourcing – Plan A & Packaging Technology,
Marks and Spencer
Dr. David Evans, Research Fellow, Sustainable Consumption Institute,
University of Manchester

The Sustainable Consumption Institute (SCI), University of Manchester, is holding an event in Central London to mark the finale of ‘Households, Retailers and Food Waste Transitions’, a research and knowledge exchange project funded by the Economic & Social Research Council and the SCI (January 2014-June 2015). The event will bring together an invited audience of policy makers, academics, business people and NGOs to discuss food waste reduction and related issues of healthy and sustainable food systems.

There will be a round-table discussion with panellists from 5.30-7pm, followed by a networking reception. The event will also showcase food waste research at the Sustainable Consumption Institute.

Refreshments from 5pm

Panel discussion 5.30pm – 7pm

Networking reception from 7pm

Food waste research at the Sustainable Consumption Institute has involved three related empirical studies. In the first, a social scientific approach to household food waste was developed through in-depth fieldwork in people’s homes, exploring domestic practices of shopping, cooking, eating, storage and disposal. Following this, the ‘Households, Retailers and Food Waste Transitions’ project (funded by the Economic & Social Research Council and SCI) undertook two strands of research. SCI researchers analysed data from a survey of c.70,000 Tesco customers as well as a survey of eating habits in the UK completed by c.1500 online panel members, in order to explore the relationships between the organisation of meal occasions, the production of leftovers, and waste generation. Lastly, 33 interviews were conducted with 38 stakeholders, to explore the ways in which the challenge of food waste reduction is being framed, interpreted and responded to by engaged constituencies, with a focus on the interface of households and retailers.

BOOK YOUR PLACE

Please visit http://bit.ly/1Hv5PeN to reserve your place.

MORE INFORMATION

Call us on 0161 275 0189 or email sci[@]manchester.ac.uk