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DTSTART;VALUE=DATE:20150901
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SUMMARY:Food Matters Symposium: a RGS-IBG AC21015 Pre-Conference event
DESCRIPTION:Transport will be provided on the day from Exeter University & St. David’s Train Station\, Exeter – leaving at 10 a.m. and returning for 6 p.m.) \nPanellists:\nProf. Mike Goodman (University of Reading); Dr. Emma Roe (University of Southampton); Dr. Matt Reed (The Countryside and Community Research Institute); Andy Bragg (West Town Farm); Martyn Bragg (Shillingford Organics); and Ashclyst Farm & Dairy. \nGroup Facilitators:\nDr Emma-Jayne Abbots (UWTSD); Dr Mags Adams (University of Salford); and Dr Agatha Herman (University of Reading). \nRationale:\nAlthough food waste is beginning to appear on academic and political agendas there has been a tendency to frame the problem around individual food practices\, and much less work has been done on how food becomes framed as waste at other nodes within food systems. Through employing a mixture of panel sessions\, provocations\, hands on sessions and group work\, this symposium will bring together academics\, food producers\, food retailers and food activists in order to approach the problem of food waste. We hope this symposium will enable a collaborative process of agenda setting for future research into food waste\, food knowledges and food practices. \nAbstract:\nFood matters are increasingly contested as lively materials that shape issues around human health and wellbeing as well as impacting on ecosystems through their production\, consumption and disposal. Food materials decay rendering food inedible. Food material can be seen as unknown\, unfamiliar and undesirable for consumption. Food matters can contain anxieties over provenance\, authenticity and wider material impacts on our ecosystems and our bodies. However solutions to knowing food\, addressing food waste and increasing access to fresh food are contested. Examples of this include the use of waste food to address issues of food poverty\, processing technologies precluding edible food from reaching the consumer\, or food labelling inhibiting edible food from being consumed. Through this participatory event we seek to explore these issues by not only generating debate for academic research\, but by also getting our hands on food matters\, and engaging with local producers’ food stories and food knowledges. By incorporating practical hands- on sessions to produce our lunch with ‘waste’ food and hearing on-the-ground experiences of producers and activists\, we seek to ground academic debate on production- consumption-waste pathways with the matter of food itself\, and to co-create knowledges for ongoing research collaboration. \nA symposium dinner will be held in the evening at a venue to be confirmed. \nOrganised in collaboration with:\nLove Local Food\, West Town Farm\, OrganicARTS\, Ashclyst Farm & Dairy\, Shillingford Farm. With support from the Nature\, Materialities & Biopolitics (NaMBio) research group of the Department of Geography in the University of Exeter\, the Social & Cultural Geography Research Group of the Royal Geographical Society with the Institute of British Geographers (SCGRG RGS-IBG)\, the South-West Doctoral Centre of the Economic and Social Research Council (ESRC SWDTC)\, and the Catalyst Project at the University of Exeter. \nMore Info and Event Booking
URL:https://foodresearch.org.uk/event/food-matters-symposium-a-rgs-ibg-ac21015-pre-conference-event/
CATEGORIES:Events from FRC Membership
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DTSTART;TZID=Europe/London:20150609T170000
DTEND;TZID=Europe/London:20150609T200000
DTSTAMP:20150604T132005Z
CREATED:20150604T131830Z
LAST-MODIFIED:20150604T132005Z
UID:6009-1433869200-1433880000@foodresearch.org.uk
SUMMARY:Food Waste Transitions: Collaborations towards a Sustainable Food System
DESCRIPTION:Speakers: \nBaroness Scott of Needham Market\, Chair of House of Lords’ EU Food Waste Prevention Inquiry\nDr. Tim Fox\, Fellow and former Head of Energy and Environment\, the Institute of Mechanical Engineers & Global Ambassador\, Dearman\nMark Driscoll\, Head of Food\, Forum for the Future\nMark Little\, Head of Food Waste Reduction\, Tesco\nEmma Marsh\, Head of Love Food Hate Waste\, WRAP\nLouise Nicholls\, Head of Responsible Sourcing – Plan A & Packaging Technology\,\nMarks and Spencer\nDr. David Evans\, Research Fellow\, Sustainable Consumption Institute\,\nUniversity of Manchester \nThe 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. \nThere 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. \nRefreshments from 5pm \nPanel discussion 5.30pm – 7pm \nNetworking reception from 7pm\n\nFood 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. \nBOOK YOUR PLACE \nPlease visit http://bit.ly/1Hv5PeN to reserve your place. \nMORE INFORMATION \nCall us on 0161 275 0189 or email sci[@]manchester.ac.uk
URL:https://foodresearch.org.uk/event/food-waste-transitions-collaborations-towards-a-sustainable-food-system/
CATEGORIES:Events from FRC Membership
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20150608
DTEND;VALUE=DATE:20150610
DTSTAMP:20150604T131338Z
CREATED:20150604T131338Z
LAST-MODIFIED:20150604T131338Z
UID:6007-1433721600-1433894399@foodresearch.org.uk
SUMMARY:'Designing Law for Nutrition-Related Health' workshop
DESCRIPTION:Details: http://www.ias.surrey.ac.uk/workshops/nutrition/index.php\nDeadline for submitting abstracts: 11 May 2015\nFee: £80 (£30 for PhD students). The registration fee includes workshop materials and refreshments and lunch on both days. \nThis multi-disciplinary workshop seeks to initiate the development of a model which can improve regulatory design for nutrition and health needs in food law. It will bring together academics\, practitioners and policy-makers from a range of disciplines and locations to explore whether and how public health nutrition research can inform better the design and implementation of European Union (EU) food law. Contributing disciplines will be social sciences\, public health nutrition\, business studies and law. Much has been written on different styles of regulation but there is very little work which seeks to develop a theoretical approach to integrating scientific research into the design and implementation of regulation in the context of nutrition and health. \nThe operation of much regulatory law is frequently described as a barrier to innovation and development. This is arguably because it often fails to incorporate domain specific knowledge\, e.g. in the area of food and health\, into the design stage of regulation. This workshop will seek to initiate the development of a regulatory design model in respect of food law so as to promote public health\, taking account of the interdisciplinary approach necessary to design good regulation. \nWORKSHOP FORMAT\nThree themed sessions each with a keynote speaker and 2-3 shorter related presentations (sourced from contributors responding to an open call) followed by chaired round table discussions focussing on key workshop themes\, including a final session which will integrate the theme discussions. \nTHEMES \nStyles of regulation for nutrition and health \nDesigning effective regulation is of primary concern in achieving the public health objective. Whether the law is risk-based\, prohibitory\, procedural or reflexive are all questions which need to be considered in relation to the particular form of law which is adopted and its ability to achieve the public health objective which is its purpose. Much legislation in the food arena is reactive and\, in relation to the EU\, is increasingly emerging in the form of Regulations which are directly applicable and leave no discretion to Member States. Concern to ensure harmonisation at the highest level in the face of increasing threats relating to the safety of food is leading to this result. But is that reactive approach the most effective way to design legislation which is aimed at promoting public health? This session will reflect on whether the current legislation adequately supports public health nutrition. Round table discussions will focus on the following questions:\n· Does food law support the drive for public health?\n· What models of enforcement are appropriate in the food supply chain to drive nutrition and health?\n· How much flexibility is generally desirable in the framework legislation? \nDomain-specific science underpinning nutrition-related legislation \nWithin the fields of food and nutrition\, research abounds across scientific\, technical and behavioural areas but this leaves the question as to how effectively such research is being incorporated into legislation in terms of its design and style. Further\, lack of scientific consensus is not operating as a barrier to legislation and the precautionary principle is frequently invoked as a legitimate and ethical basis for new EU Regulations.\nThis session will reflect on the link between public health nutrition research and the associated legislation. Round table discussions will focus on questions such as:\n· To what extent is public health nutrition research being taken into account in the drafting of law?\n· Where scientific knowledge is developing how can food and health legislation keep up with such change so as to drive the latest learning on nutritional and health needs?\n· How much flexibility should be left to decision-makers at national\, regional or local level\, e.g. due to different cultures\, populations\, needs\, levels of protection etc.?\n· Which risk assessors play/should play the key role\, e.g. industry’s scientists\, national competent authorities or EFSA?\n· How should the precautionary principle be incorporated and implemented? \nBehavioural aspects for nutrition and health \nThe process whereby people make decisions about their choices of food represents a complex decision-making process and behavioural sciences are increasingly important in determining the framework for this cognitive process. Examples of the abundance of scientific research include\, for example\, the impact of behavioural patterns around nutrition on health\, quality of life and longevity. Behavioural research is extensive and shows that individuals may not function in predictable and rational ways. With legislation increasingly used as the main driver for influencing human behaviour in respect of the food choices they make it becomes imperative to examine the efficacy of different approaches to regulation to achieve good public health outcomes. This session will reflect on what the behavioural sciences offer legislators developing food law that promotes nutrition and health. Round table discussions will focus on:\n· What role should self-regulation\, voluntary codes and other alternatives to ‘command control’ approaches play?\n· How can the law give flesh to this developing work on behaviour patterning?\n· How can the law promote behavioural choices for health without becoming the nanny state and limiting individual freedoms? \nPROCEDURE FOR SUBMITTING ABSTRACTS AND/OR ATTENDING WORKSHOP\nContributions are welcomed from a wide range of disciplines\, and from both academics and practitioners. Individual contributions will be around 10 – 15 minutes\, and potential contributors should send a 250 word abstract by using the submission form below by 11 May 2015. Attendance will be confirmed by 18 May 2015. \nThe number of participants in the workshop will be strictly limited to facilitate creative discussion\, and there is an attendance fee payable by speakers and attendees of £80 (£30 for PhD students). The registration fee includes workshop materials and refreshments and lunch on both days.
URL:https://foodresearch.org.uk/event/designing-law-for-nutrition-related-health-workshop/
CATEGORIES:Events from FRC Membership
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